Fresh Pasta With Griddled Asparagus And A Lemon And Breadcrumb Topping
In this recipe, you'll learn how to make fresh homemade pasta paired with vibrant griddled asparagus and a zesty lemon and breadcrumb topping. The delicate pasta is crafted from a simple mixture of flour and eggs, creating a tender base to showcase the earthy asparagus and flavorful breadcrumbs. Perfect for a special occasion or a cozy meal at home, this dish brings together fresh ingredients and classic techniques for a delightful dining experience.
— Constant Cookbook
Ingredients
- 500g/1lb 4oz Italian ’00’ flour, plus extra for flouring
- 7 free-range eggs
- 500g/1lb 4oz fine semolina
- 1 bunch asparagus
- 2 tbsp olive oil
- 50g/1¾oz butter
- 1 lemon
- 2 tbsp olive oil
- 100g/3½oz homemade breadcrumbs
- 1 lemon
- 1 garlic
- 1 tsp fresh thyme
- 2 tbsp finely chopped fresh flatleaf parsley
Instructions
- For the pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.
- Flour the pasta machine. Cut the pasta dough in half and pass it through the pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter.
- Add your cutter to the pasta machine and pass the pasta through the machine to make your chosen shape. Dust the pasta with a little semolina.
- Repeat the process with the remaining dough, then place the shapes onto a plate and use immediately or refrigerate overnight.
- To cook the pasta, in a large pan of salted boiling water cook the pasta until al dente. Drain, reserving a little of the cooking water, and keep warm.
- For the griddled asparagus, preheat a griddle pan and drizzle olive oil over the asparagus. Season with salt and pepper to taste. Add the asparagus and, once marked with bars from the griddle pan, add the butter, a little of the pasta water and lemon juice. Season with salt and pepper to taste.
- For the lemon and breadcrumb topping, heat a large frying pan and add the olive oil. Once hot, add the breadcrumbs, lemon, garlic and thyme and cook until the crumbs are golden-brown. Just before serving, stir through the chopped parsley.
- To serve, remove the asparagus from the pan, cut into pieces and add back into the pan. Add to the pasta and toss until all the pasta is coated. Add a couple of tablespoons of the breadcrumb mixture and toss together.
- Serve in warm bowls topped with the remaining breadcrumb mixture.
Cook Time
30M
Prep Time
PT1H
Yield
Serves 4
Comments
No comments found.