This weekend my fiance and I had a great date night that was so fun, I thought I would share incase you wanted to take our lead and try it out yourself. Normally we go out to eat, because we’re big time foodies who like to stuff our faces and then come home and cuddle and watch TV with our dog. Real romantic stuff, I know. But on Friday night we took a cooking class at the Institute of Culinary Education here in New York (I got him a gift certificate for Christmas) and it was a BLAST. The class we took was “Essentials of Emilia-Romania” which covered nine signature dishes of the region in Italy. One of those was so delish and easy to prepare (frankly, it was the best in the class), I wanted to post it here, that way if you don’t have access to cooking classes in your town, you and your man can still settle in for a fun date night in. Although I recommend you try not to be as competitive as my beef and I, seeing as I almost threw a collander at his head when he criticized my dough-making technique. After the jump, the recipe for Tagliatelle Pasta with Prosciutto and Pesto.FYI, this requires a pasta maker or some sort and a food processor, unless of course you want to make your dough the ol’ fashioned “well” way.
3 1/2 cups of all-purpose flour
5 large eggs
2 tablespoons of freshly ground black pepper
2 cups of arugula
2 cups of basil
Pinch or two of salt
5 tablespoons of pine nuts
3/4 cup of olive oil
2 cloves of garlic
Six slices of Prosciutto, chopped
1 shallot, diced
1 teaspoon of red pepper flakes
Pinch of salt
Pinch of freshly ground black pepper
Okay, so make the dough first. Put all the ingredients into your food processor and blend until the dough forms into a ball. The processor does all the kneading for you so once the ball is formed, take it out, wrap it in plastic wrap, and let it sit for 30 minutes.