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    Tagliatelle with asparagus, tomatoes and Grana Padano Riserva

    Group 393Medium
    Group 3824 people
    T340 min

    Melissa Thompson @fowlmouthsfood


    • 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



    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    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.

    STEP 5

    Plate up. Generously grate over the Grana Padano Riserva and serve.