Pulse flour, egg yolks, egg, olive oil and milk in a food processor until thoroughly combined. Turn out on a clean surface and knead for 10 to 15 minutes, until a smooth dough is formed. If dough seems too dry while kneading, add a touch more milk—but do so sparingly. Dough should be smooth, satiny and pliable, yet somewhat firm. Cover tightly and allow to rest 30 minutes.

For the filling, place peas in a food processor and purée. Add mascarpone, Parmigiano and Pecorino and purée until smooth. If necessary, add 1 tablespoon water and continue to process until the mixture is smooth but thick. Add salt to taste. Place filling in a piping bag with a plain tip at least 1 centimeter wide.

Unlike 4-sided ravioli, agnolotti dough folds over the filling and is sealed on 3 sides. Begin by dividing the dough into 3 or 4 pieces. Cover the remaining pieces tightly, run the first piece of dough through the widest setting of the pasta machine several times. Continue rolling through the machine on each setting until the sheet is long, silky smooth and very thin, approximately 5 inches wide by 36 inches long.

Lay the sheet on a clean work surface and pipe the filling in 1 long, straight line, 1½ inches from the bottom of the pasta sheet. Then take the bottom 1½ inch of the sheet and fold over the filling, smooth and press to remove any air pockets. Next, pinch the dough at 1-inch intervals the length of the pasta to form little sections. Using a pasta cutter with a fluted edge, first trim the entire length of the pasta ⅛ inch from the base of the filling. Then run the cutter between each pocket of filling to form individual agnolotti.

Store on parchment or wax paper or a cornmeal-lined tray. Repeat with remaining dough. If cooking immediately, have a large pot of boiling, salted water ready to go. (Or freeze on a lined tray before placing in a container for freezer storage.)

To finish, boil 2 tablespoons water in a small saucepan and, whisking steadily, whisk in the butter 1 piece at a time until you have smooth emulsified butter. Add emulsified butter to a large sauté pan and add prosciutto. Cook the agnolotti in boiling, salted water until tender (about 3 minutes, or slightly longer if frozen). Drain well and add to the sauté pan, tossing to coat. Add tarragon, cheeses and toss again. Divide pasta among 6 warm shallow bowls. Garnish with pea tendrils tossed lightly with olive oil and salt. Serve immediately.

*Note: Italian “00” flour is a very fine flour for making pasta and can be found in most well-stocked grocery stores or Italian markets.

WINE PAIRING: Lucien Crochet Sancerre, Loire Valley, France—Spring is here and this homemade pasta dish will be wonderful with a Sancerre. The wine is made with 100% Sauvignon Blanc grapes from the Loire Valley in France, specifically the small area of Sancerre. Delicate flavors of yuzu, grapefruit and cucumber are present with a dry palate and crunchy acidity. It will complement the dainty pea shoots and prosciutto perfectly. When making fresh pasta, it’s important to treat yourself to a good wine! —Kate Miceli, Bottles Fine Wine, Providence