Egg Pasta

  • 100gr 00 flour
  • 1 medium size free range egg

Ricotta & Asparagus Filling

  • 50gr ricotta
  • 10gr grated Parmigiano Reggiano
  • 2 boiled asparagus chopped irregularly

Goat's Cheese & Caramelized Onion

  • 50gr goat’s cheese
  • 1 red onion cut julienne
  • To caramelize the onion: butter, 2 spoonful of white vinegar, 1 teaspoon of caster sugar

Fresh Peas, Burrata & Crispy Ham Orecchiette

  • 60gr 00 flour
  • 40gr semolina flour
  • 40gr warm water
  • 1pinch of salt
  • 1 tea spoon extra virgin olive oil
  • For the sauce:
  • 100gr fresh peas
  • 1/2 shallot
  • 1 garlic clove
  • extra virgin olive oil
  • 50gr burrata
  • 1 slice of ham


Egg Pasta

  1. To make your pasta dough, make a well with the flour on a wooden board, then crack the eggs into the flour and mix with a fork. Once it is not too wet, start kneading with the hands until smooth. The dough must be soft and elastic but not too wet, so keep adding flour if needed. Try and make it into a ball, then wrap it in cling film and put in the fridge for half an hour so that it can rest.

Fresh Peas, Burrata & Crispy Ham Orecchiette

  1. Heat your chopped shallot, the garlic and 2 spoons of olive oil in a pan for 2-3 minutes, then add the peas and cook them gently for about 20 minutes. Remove 1/3 of the peas and put them aside for the final garnish, then continue cooking the rest until very soft, adding a few spoonful of water. Once cold, blend into a cream and season with salt.
  2. To make your ham slices crispy, cover both sides in parchment paper and put them in the oven 10 min at 160. When crispy, break them in pieces and put them aside for the garnish.
  3. Once pasta is cooked, drain it gently and put in a pan where you will have first heated your fresh peas cream. Stir gently for a few seconds. Once plated, add the rest of the peas, the burrata gently torn open and the crispy ham.