Serves about 2
- 1 1/4 flour
- 2 eggs
- 3 pork sausages, casings removed
- 1/2 cup heavy cream
- 1/4-1/2 cup frozen peas
- 1/4 cup freshly grated parmesan
MAKE THE PASTA:
Create a mound with the flour. Make a well. Break the eggs into the well. Use a fork and lightly swirl the eggs in a circle. Support the wall of flour with your hand and slowly incorporate the flour into the egg until a rough mass forms.
When the dough becomes a firm ball sweep the rest of the flour to the side. Work the flour into the dough until it is no longer sticky. Knead for 8 minutes adding flour if it is too sticky. The dough should be elastic. Divide into three pieces and wrap tightly in plastic. Rest for 20 minutes.
Flour a surface and add dough ball. With a rolling pin, roll away from you as you flatten the dought. Dust it with flour as you continue. The sheet should be thin enough that you can see the shadow of your hand (pretty thin). Repeat with other balls. Let them dry on a floured surface (or wax paper) for at least 20 minutes flipping once.
Cut into 1 inch wide strips.
MAKE THE SAUCE:
Add a little bit of olive oil to a pan and fry up the sausage. Break them apart. Drain excess oil after the sausage is browned. Add cream, peas, salt and pepper and simmer for about 5-7 minutes until slightly thickened.
Boil water with a little bit of salt and olive oil. Cook the pasta until they float. Drain and add to the sauce and toss. Add cheese.