A fresh, zesty, crunchy, and creamy pasta ideal for a summer al fresco meal. Enjoy it as starter or main course paired with a glass of dry, unoaked white wine such as Verdicchio or Sauvignon Blanc.
Main INGREDIENTS
- Pasta
Ingredients
Method
Ingredients
For the Pasta Dough:
- 430g all purpose or pasta flour
- 200g egg (4 medium size eggs)
- 2 egg yolks
For the Pasta Sauce:
- 500g fresh asparagus
- 3 medium size shallots - finely chopped
- 2 garlic cloves - finely chopped
- 50g butter
- 1 lemon (zest & juice)
- 8 mint leaves
- 80g grated Parmigiano Reggiano
- 80g sliced prosciutto
- Drizzle olive oil
- Salt & pepper
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Method
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1Pasta Dough:
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2In a large bowl, add the flour and create a well in the center. Add the eggs and yolks to the well and whisk with a fork, gradually incorporating flour from the sides until the mixture becomes crumbly.
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3Clean the fork and use your fingertips to incorporate the rest of the flour until the dough becomes firmer. Transfer the dough to a countertop and, using the heel of your palm, start kneading by folding the dough towards yourself and then pushing/ dragging it down and away. Make a 1/4 turn after each knead. Continue for another 8 minutes until the dough becomes smooth and silky.
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4Place the dough in an airtight container and let it rest for 20-30 minutes. Meanwhile, you can prepare the pasta sauce.
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5Using a pasta machine, roll the dough into sheets about 0.3 cm thick (this is typically the second or third to last setting on the machine). Cut the sheets into 25-30 cm lengths. Allow the sheets to air dry for 10 minutes, then cut them into tagliatelle using the machine cutter.
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6Pasta Sauce:
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7Preheat the oven to 200°C and lay out the prosciutto slices flat on a baking tray lined with baking paper. Bake for 10 minutes until golden brown. Allow them to cool, at which point they will become crispy. Reserve for garnish.
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8Snap the ends off the asparagus and boil them for 2 minutes in salted boiling water, then allow them to cool (do not throw away the water). Cut the top part of the asparagus (reserve for garnish) and chop the remaining asparagus.
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9In a Cast Iron Shallow Casserole, add a knob of butter and a drizzle of olive oil. Allow the butter to melt and add the chopped garlic and shallots. Cook for 3 minutes until translucent, seasoning with salt and pepper. Add the chopped asparagus and the remaining butter, cooking for a further 5 minutes along with half a ladle of the asparagus water.
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10Transfer the mixture to a blender, or use a hand blender. Add grated Parmigiano Reggiano, lemon juice, and mint, and blend with half a ladle of the asparagus water. Adjust the seasoning if needed, and reserve this mixture.
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11In the same asparagus water, cook your egg tagliatelle for 2 to 3 minutes. If using dry pasta, follow the packaging instructions.
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12Once the tagliatelle are cooked, transfer them into the Cast Iron Shallow Casserole on a medium heat. Add the asparagus sauce and half a ladle of pasta cooking water, then toss well using a spatula to create a creamy sauce that coats all the pasta.
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13Finish with the asparagus tips, lemon zest, grated Parmigiano Reggiano, and crispy prosciutto. Bring the Cast Iron Shallow Casserole to the table to brighten up the setting and keep your meal warm.
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14Enjoy your pasta with a glass of white wine!
Cooks Tip:
You can prepare the fresh tagliatelle in advance and keep it refrigerated for up to 3 days or freeze it for 1 month. Alternatively, you can use your favourite dry pasta.
Use room temperature eggs for a better dough result.
Do not throw away the water where you cook the asparagus and the pasta; it’s full of flavour and will be used to loosen up the sauce.
Once the asparagus season is over, you can continue making this dish using fresh peas instead.
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