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1
Preheat the oven to 475 degrees F, or preheat the broiler.
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2
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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3
In a 12 to 14-inch frying pan, heat the butter over medium-high heat until it foams and subsides.
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4
Add the prosciutto and peas and cook over high heat until the meat is browned and the peas are tender and cooked through, about 5 minutes.
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5
Season with salt and pepper and remove from the heat.
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6
Cook the tagliolini in the boiling water until tender and not quite cooked through, about 1 minute.
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7
Drain well and toss in the pan with the peas and prosciutto.
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8
Add the besciamella and toss over high heat for 30 seconds, then transfer to an ovenproof casserole.
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9
Top with the grated Parmigiano and cook in the oven or broiler for 3 to 5 minutes, until the cheese is browned and besciamella bubbles.
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10
Serve immediately.
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11
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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12
Make a well in the middle of the flour and add the eggs and the olive oil.
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13
Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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14
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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15
The dough will come together when half of the flour is incorporated.
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16
Start kneading the dough with both hands, using the palms of your hands.
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17
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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18
Lightly reflour the board and continue kneading for 6 more minutes.
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19
The dough should be elastic and a little sticky.
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20
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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21
Roll the pasta out on a pasta rolling machine to the desired thickness.
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22
In a medium saucepan, heat butter until melted.
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23
Add flour and stir until smooth.
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24
Over medium heat, cook until light golden brown, about 6 to 7 minutes.
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25
Meanwhile, heat milk in separate pan until just about to boil.
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26
Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil.
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27
Cook 10 minutes and remove from heat.
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28
Season with salt and nutmeg and set aside.
