Sditolati alla Rufini

Method

1. Blend a generous handful of basil leaves with 270 g of water until smooth.
2. Strain the liquid to obtain clear basil-infused water.
3. Add a pinch of salt to the basil water.
4. Place 400 g of type 00 flour in a bowl, pour in the basil water, and mix with a spoon first, then knead by hand until a smooth dough forms.
5. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
6. Remove the dough from the fridge and divide it into small pieces. Shape each piece with three finger indentations to create the 'sditolati' shape.
7. Bring a pot of salted water to a boil and cook the pasta for 4 minutes.
8. Meanwhile, melt a knob of butter in a pan. Add a few sage leaves torn by hand and cook until fragrant.
9. Add a splash of pasta cooking water to the pan to stabilize the sauce.
10. Cut some prosciutto crudo into thin strips.
11. Drain the pasta, reserving the cooking water. Transfer the pasta to the pan with the butter-sage mixture.
12. Remove the pan from the heat, add the prosciutto strips and grated Parmesan cheese, and toss vigorously to create a creamy sauce. Serve immediately.