Recipe - Pasta With White Bean Sauce And Proscuitto

250 g Strong plain flour
1 Egg
2 Egg yolks
One half teaspoon Salt
1 tablespoon Olive oil

SAUCE
200 g Dried white beans; soaked
overnight
100 ml White wine
1 small Onion; finely chopped
3 Cloves garlic; crushed
100 ml Olive oil
1 Sprig thyme and marjoram

EXTRAS
50 g Sliced proscuitto
300 g Fresh broad beans; shelled,
blanched
; and peeled
Parmesan and basil leaves
for garnish

Combine all ingredients and knead to a smooth dough.

Roll out on a pasta machine to the lowest setting, and cut into 2cm thick
strips.

Sauce:

Put all sauce ingredients into a saucepan, cover with water (2cm above the
beans) and cook until beans are soft and tender.

Blast with a food processor and season with freshly ground black pepper.

EXTRAS:

Add to the sauce and stir through.

To serve:

Cook the pasta in plenty of boiling water, drain.

Divide into 46 bowls.

Pour sauce over and garnish with freshly shaved parmesan and basil
julienne.

Converted by MC_Buster.

Per serving: 308 Calories (kcal); 30g Total Fat; (90% calories from fat);
3g Protein; 4g Carbohydrate; 153mg Cholesterol; 286mg Sodium Food
Exchanges: 0 Grain(Starch); One half Lean Meat; One half Vegetable; 0 Fruit; 5
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.