Serves 4 (about 160g per person)
For the pasta dough:
200g '00' flour
1 free-range whole egg
5 free-range egg yolks
1 tsp water (if needed)
For the filling:
1 medium onion, diced
2 cloves garlic, finely minced
500g pork mince (I used 10% fat)
Medium bunch thyme
50ml white wine
75g prosciutto, chopped
Zest of 1/2 lemon
Juice of 1/2 lemon
a splash of pasta water
Start by making the pasta dough. Make a well in the flour and add 1 whole egg, mix well. Then incorporate the egg yolks one by one, mixing in between each addition. Knead until firm, strong and flexible. Wrap in cling film and leave to rest in the fridge for at least 30 minutes.
To make the filling, fry the onion, garlic and a pinch of salt until soft. Add the pork (you can season again here) and cook until it's just starting to colour in the pan. Add the thyme (leaves only). Remove from the heat and leave to cool.
Once cool add the chopped prosciutto and blend until relatively smooth.
Roll out the pasta dough (see video for instruction).
Shape the pasta by cutting a circle in your rolled dough, you can use a cookie cutter or a bowl.
Use a damp cloth to wipe one surface of the pasta.
Place a teaspoon (this depends on the size of your cut circle) of cool filling in the centre of the pasta, fold in half ensuring that the air has been pushed out.
Hold the two corners or 'wings' of the pasta and push them together.
Sit them on some semolina until ready to cook
Boil for 3 minutes.
Make the sauce by browning the butter, adding the lemon zest, juice and pasta water and swirl gently in the pan until emulsified. Add the cooked pasta and serve with parmesan grated on top.