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Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle (Mario Batali) Recipe

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Tagliatelle con Funghi e Prosciutto: Ribbon Noodles with Mushrooms and ProsciuttoLeftovers: Pattone: Refried Tagliatelle (Mario Batali)
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Ingredients
17
Count
Nutrition
1059
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Prepare the pasta dough according to the recipe. Roll it out to the thinnest setting on a pasta rolling machine, then cut the resultant sheet into ribbons 1/4-inch wide. Place the ribbons on a sheet tray dusted with semolina and set aside, covered with clean, damp kitchen towels, until ready to cook.
  2. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
  3. In a 12 to 14-inch saute pan, heat oil until smoking. Add the onions and garlic and cook until light golden brown and wilted, 3 to 4 minutes. Add the mushrooms and saute over high heat 5 minutes, until golden brown. Season with chile flakes and salt and pepper, to taste.
  4. Drop the tagliatelle into the boiling water and cook 1 minute. Drain the pasta, reserving the cooking liquid, and add to the pan with the mushrooms. Toss over high heat 1 minute to coat the pasta, adding a splash of the cooking water if necessary to keep the sauce from being too tight . Add prosciutto and toss to mix. Serve immediately in 4 warmed pasta bowls, topped with Parmigiano-Reggiano.
  5. Pattone: Refried Tagliatelle:
  6. Place the leftover pasta in a large bowl. Add the butter, eggs, bread crumbs, and cheese and mix in loosely by hand or with a wooden spoon. Take handfuls of the pasta mixture and form it into lightly compressed nests of 1-inch thickness and about 4 inches in diameter. You should have about 4 to 6 nests.
  7. In a large, heavy-bottomed skillet, heat the olive oil over high heat until it is almost smoking. Carefully place the nests in the hot oil and cook until they are golden brown and the edge is crispy. Remove from the oil, season with salt and pepper and drain on a plate lined with paper towels. Sprinkle with sugar if desired and serve immediately.
  8. Yield: 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1059.09 Kcal (4434 kJ)
Calories from fat 742.34 Kcal
% Daily Value*
Total Fat 82.48g 127%
Cholesterol 276.61mg 92%
Sodium 942.11mg 39%
Potassium 110.86mg 2%
Total Carbs 39.62g 13%
Sugars 1.11g 4%
Dietary Fiber 8.8g 35%
Protein 50.29g 101%
Vitamin C 1.5mg 2%
Vitamin A 0.3mg 10%
Iron 9.4mg 52%
Calcium 49.8mg 5%
Amount Per 100 g
Calories 423.79 Kcal (1774 kJ)
Calories from fat 297.04 Kcal
% Daily Value*
Total Fat 33g 127%
Cholesterol 110.68mg 92%
Sodium 376.98mg 39%
Potassium 44.36mg 2%
Total Carbs 15.85g 13%
Sugars 0.44g 4%
Dietary Fiber 3.52g 35%
Protein 20.13g 101%
Vitamin C 0.6mg 2%
Vitamin A 0.1mg 10%
Iron 3.7mg 52%
Calcium 19.9mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.3
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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