My little stash of kangaroo prosciutto found its way into as many dishes I deemed appropriate. Salads, sauces, you name it. Mixing it with pasta was one of my favourites and with this recipe I’m showing you here I made the pasta myself. My kitchen lacks a pasta roller so to take the “rustic” route I decided to make some pici, a hand-rolled pasta that originates from Tuscany, I believe. It’s very simple to make and well worth the rolling effort involved.
There’s nothing better than hand-made pasta (over the packet stuff) at the best of times, but when it’s irregular in girth and at different lengths it makes for a wholesome and rustic experience. Rather than sauce it up with loads of cream or tomato I’ve kept it to a minimum with a handful of ingredients. The prosciutto, onion, mushrooms, oil and a light splash of cream. Breadcrumbs go nicely to help bind the oil and cream to the pici and fresh sage adds freshness. And don’t forget the parmesan!