For the Tagliatelle: Prepare the pasta dough making it very soft and moist.
Use the minimum flour necessary, just enough to prevent the dough from sticking to your hands while working.
Cut the dough in two parts. Place one of the pieces on the work surface, and flatten it with a rolling pin until it is very thin.
Repeat the same steps with the other half of the dough, making a pasta sheet of the same size. Cut the pasta sheets into approximately 1.5cm strips.
Set the Tagliatelle aside, covered with a moist towel if necessary to prevent the pasta from drying too much. Prepare a pan of slightly salted water and bring to the boil
Place the Tagliatelle into the pan of boiling water and cook for 2-3 minutes, until the Tagliatelle rise to the top of the pan
For the Leek and Parma Ham sauce: Thinly Chop up the leeks and cut the Parma Ham into thin strips
Add some Olive Oil to a pan and crush one clove of garlic. Fry slightly until garlic is cooked. Add the sliced Parma Ham strips into the pan and cook until golden
Add the leeks into the pan and cook together with the Parma Ham and season with salt and pepper. Cook until the Leeks are soft and a little golden
Drain the pasta and add the Leek and Parma Ham sauce with a drizzle of Olive oil and serve with Parmigiano-Reggiano cheese shavings
Served with a White Bourgogne wine: Bouzeron.
For the Tagliatelle:
500g of 00 Flour
Pinch of Salt
For the Sauce:
2 large Leeks
10 Slices of Parma Ham
Parmigiano-Reggiano cheese shavings
Salt and pepper
1 Garlic clove