Podere Selva Capuzza Fresh Pasta With Cream of Peas

The Touring & Tasting Food Editor had this light and satisfying pasta and pea dish at the outstanding restaurant Cascina Capuzza in the Lake District of Italy. Read about our experience at Podere Selva Capuzza in the blog post. Enjoy this authentic Northern Italian dish at home.

Servings: 4

Cook Time: 70 minutes

Pair With: Pair with the Selva Capuzza Lugana Superiore Menasasso or Sauvignon Blanc.

Source: Recipe and photo courtesy Luca Formentini of Podere Selva Capuzza.

INGREDIENTS

Ingredients For the Pasta (* or use store-bought fresh linguine)
3 1/8 cup all-purpose flour
2 pinches saffron
4 eggs

Ingredients For the Cream of Peas
3/4 canned peas
6 ounces fresh cream
4 ounces grated Grana Padano
7 slices of bacon, minced
olive oil spray
zest of one lemon
salt and pepper

 

 

 

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DIRECTIONS

Directions For the Pasta
Place the flour on a pastry board, add the saffron and eggs and mix until the dough is smooth and homogeneous. Roll out the dough to reach a thickness of about one millimeter and with the help of a knife cut the maltagliati or tagliatelle. To do this, drape the thin dough over a clean cotton cloth draped over a round form (like the back of a sofa) and let dry for 20-30 minutes, until the pasta is dry enough to fold without sticking together, but not so dry as to be brittle and break. Then fold the sheet of dough in an accordion shape about 5" in width. Place on lightly floured board and cut into 1/4" widths using a very sharp knife. You can use a ruler to help keep the noodles uniform.

Cook the pasta in salted water, drain and toss in the pan with the cream of peas.

Directions For the Cream of Peas
Boil the peas, whisk, then add the cream, Grana Padano cheese, salt and pepper. Fry the bacon in a frying pan sprayed with a little olive oil and add the pea puree and lemon zest. Mix well, then stir in the pasta.