Medium
4 people
40 min
Melissa Thompson @fowlmouthsfood
Ingredients
400g 00 pasta flour (plain flour is fine too)
4 whole eggs plus 2 egg yolks
400g mini plum tomatoes, sliced lengthways
2 bunches of British asparagus cut in half
100g Grana Padano Riserva
Juice of 1 lemon
Olive oil
Knob of butter
Salt
Pepper
Preparation
In a bowl, mix the flour, eggs, egg yolks and a pinch of salt. If preferred, you can also make your dough on a work surface by creating a well in a mound of flour, pouring the eggs into it and slowly incorporating them with a fork. Knead the dough for about 10 minutes until it’s smooth. Cover in a reusable plastic bag and rest in the fridge for one hour.
Pre-heat the oven to 170C fan. Arrange the tomatoes on a baking tray and drizzle with olive oil. Sprinkle with salt & pepper and bake for 20 minutes until soft and starting to colour.
Roll the pasta out using a rolling pin or a pasta machine. Cut the pasta into tagliatelle, approximately 6mm wide. Bring a pan of salted water to the boil. Drop in the tagliatelle.
While the pasta cooks, heat a drizzle of olive oil in a frying pan over a medium-high heat. Fry the asparagus for three minutes until they start to brown. Add a pinch of salt, lemon juice and butter. After five minutes, transfer the cooked pasta into the frying pan alongside a tablespoon of pasta water. Add the tomatoes to the frying pan and gently toss the tagliatelle to ensure all ingredients are coated.
Plate up. Generously grate over the Grana Padano Riserva and serve.
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