Tagliolini Gratinati Con Piselli E Prosciutto

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Mario Batali on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1102
FAT
143%
CHOL
155%
SOD
134%

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Ingredients for 4 servings

4 extra-large eggs

1/2 teaspoon freshly grated nutmeg

5 tablespoons butter

1 pound fresh sweet peas, shelled

Salt and pepper

1/4 pound prosciutto, cut into julienne strips

3 tablespoons butter

1 cup freshly grated Parmigiano-Reggiano

1 pound basic pasta dough, recipe follows, rolled out to the thinnest setting on a pasta rolling machine and cut into 1/4-inch thick strips

4 tablespoons flour

1/4 cup besciamella, recipe follows

3 1/2 to 4 cups all-purpose flour

3 cups milk

2 teaspoons salt

1/2 teaspoon extra-virgin olive oil

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