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1
Prepare the pasta dough in a food processor by mixing together the flour, eggs, and salt. Gradually add water until the dough just starts to come together into a ball. Gather the dough and slice it into approximately 12 slices. Roll out using a hand crank pasta maker or by hand, until the dough is the desired thinness. Cut the strips of dough into approximately 4 inch square pieces, but don't worry about the ragged edges.
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2
Bring a large pot of water to a rolling boil and add the fresh pasta squares. Allow the water to come back to a boil and cook for about one minute, tasting a corner to check that it is has the desired bite. Drain the pasta and drizzle on a little olive oil to prevent the squares from sticking to each other.
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3
While the pasta water is heating, prepare the pea sauce. Heat a skillet and melt 1 1/2 tablespoons of butter. When the butter is foaming, add the peas, salt and pepper, and saute for a couple of minutes. Add the fresh chopped chives and stir for another minute. Add 1 cup water and cook until the peas are soft. If using frozen peas, they will be almost done when you add the water, but fresh peas will need to simmer a little longer. Remove the peas from the heat. In a food processor, chop the parsley leaves and lemon juice. Add the cooked peas and process into a smooth, runny paste. You may need to add a little more water to achieve the right consistency. Return the sauce to the skillet to keep warm. Adjust seasoning, adding more salt, pepper, or lemon juice to taste.
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4
Prepare the prosciutto garnish. Cut the prosciutto into approximately 1/2 inch pieces. Heat the remaining 1/2 tablespoon of butter in a small skillet and when it is foaming, add the prosciutto, a generous grinding of pepper, and the lemon zest. Separate the prosciutto pieces and cook for about 5 minutes until they become crispy. Remove from heat.
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5
In pre-warmed pasta bowls, assemble the floats. Ladle in the pea sauce (heat it up for a moment before serving if it's cooled down). Layer on 3 or 4 pasta squares per plate and top each with a generous dollop of fresh ricotta (you'll have some leftover pasta for seconds). Sprinkle on the crispy prosciutto, and serve at once.
