Garganelli al pettine con Prosciutto e Piselli

On a clean work surface, create a well with the "00" flour. Crack the Large eggs into the center of the well.

Using a fork, gently whisk the Large eggs, gradually incorporating the "00" flour from the inner edge of the well. Once a shaggy dough forms, knead by hand for 10-15 minutes until the dough is smooth and elastic. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.

While the dough rests, prepare the sauce. Heat Extra-virgin olive oil in a large skillet over medium heat. Add finely minced Shallot and sauté until translucent, about 3-4 minutes.