Borlenghe with Lardo and Prosciutto
| Yield: | 1 Servings |
| Categories: |
| 2 | c | Pasta flour |
| 1 | ts | Salt |
| 1 | Egg,; beaten | |
| 5 1/2 | c | Water |
| 1/4 | lb | Lardo; plus 2 tablespoons |
| 1/4 | lb | Prosciutto,; minced finely |
| 2 | tb | Finely chopped rosemary leaves |
| 2 | Cloves fresh garlic,; finely minced | |
| 1 | tb | Freshly ground black pepper |
| 2 | c | Freshly grated Parmigiano-Reggiano |
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