Green Noodles Au Gratin With Ham

Ingredients

500 g thin green noodles 50 g butter
100 g Parma ham or Prosciutto, thinly sliced
150 g Parmesan, grated
1/2 cup b&eacutechamel sauce
salt and pepper

For green pasta
400 g flour
3 whole eggs
100 g cooked spinach, squeezed, dried and chopped
a pinch of salt

Method

Melt the butter in a large skillet, add the sliced ham and cook on a high flame until the fat of the ham has dissolved.

Add the cooked noodles and season with pepper.

Add a small part of the b&eacutechamel sauce, mixing gently.

Transfer to an oven proof serving dish.

Cover with the rest of the b&eacutechamel and sprinkle with Parmesan.

Place under the boiler for a few minutes until the surface is lightly golden.

Serve on hot dishes.

For green pasta

Pour out the flour on a wooden (or marble) working surface.

Shape it into a mound and make a hollow in the centre.

Put the eggs in the well together with the spinach and salt.

Mix the flour into the egg and spinach mixture, working lightly so that the pasta does not become rubbery.

Form a ball and let it sit for about 5-6 hours.

Using a pasta machine or a rolling pin, roll out the dough as thinly as possible.

Let it dry and then letter-fold it into a flat roll 3 or 4 times.

With a sharp knife cut the roll in thin slices of about 3 - 4 mm.

Alternatively use the pasta machine slicing roll.