Peas, Peppers, and Prosciutto Sauce with Cream

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The recommended pasta for this sauce is Garganelli which is a handmade, grooved tubular pasta. Not to brag but this dish turned out restaurant quality. I have definitely moved up a notch on the ability scale.

Flour and Egg Well

Smooth, Kneaded Pasta Dough

Pasta Machine

Sheets of Pasta

Pasta Shaping Tools

Garganelli

Sauce Reducing

Peas, Peppers, and Prosciutto Sauce with Cream

Comments

Peas, Peppers, and Prosciutto Sauce with Cream — 7 Comments

Deborah on June 1, 2010 at 8:09 am said:

I’m drooling all over my keyboard~
Beautiful, Irene.
How did it taste?
Emily Hamblen on June 1, 2010 at 8:50 am said:

Beautiful! Looks like comfort food to me…
Susie L on June 1, 2010 at 10:45 am said:

Great job making the garganelli, I love the tools!
jgk on June 2, 2010 at 2:22 am said:

over and above, Irene.
Brava!
nancyhol on June 3, 2010 at 9:45 am said:

Good for you, Irene! Photos are great too!
Marcella Hazan on June 6, 2010 at 4:19 pm said:

You are fully entitled to brag, Irene. I couldn’t improve on what you’ve done.
Irene on June 7, 2010 at 2:52 pm said:

Marcella,
You are very kind. Thank you for your support. It is an honor to get to know you through your recipes. This is truly a wonderful experience.

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