If there is an undisputed winner of this lockdown, it is clearly the pasta. Always popular, it hasn’t been this popular in a long time. But for those who haven’t been hoarding diligently, and maybe even helped pierce the asparagus – yes, our chef Thomas Gruber from the Falkensteiner Schlosshotel Velden has prepared a culinary highlight for you today:
Asparagus ribbon noodles with pecorino
Making pasta dough is actually quite simple. Those who do not own a food processor will have a small workout in the total package. Per person, you take 100 grams of non-slip flour (if available Farina 0 di Grano Duro) and 1 egg. Knead in the food processor with the dough hook to a smooth dough and then knead by hand to get a really smooth dough. Wrap firmly in cling film and leave to rest for 30 minutes. Alternatively, you can also store the dough wrapped in plastic wrap in the refrigerator overnight – it is essential to give it out 1 hour before rolling out, otherwise, it is too hard and breaks easily. Use a pasta machine to roll it out in sheets and cut it into the desired width – classic tagliatelle is between 5 and 10 mm wide. If you don’t have a suitable machine, simply reach for the noodlewalker. Then add a little flour and let it dry for 30 minutes. This makes it easier to cook the pasta “al dente”.
For topping the pasta requires the following ingredients per person:
- 200 grams green asparagus
- 30 grams of butter
- Olive oil
- Lemon peel
- 1 pinch of chopped garlic
- 1 small dried chilli (peperoncino)
- Pecorino to taste (also works great with parmesan, ricotta, breadcrumbs, botarga… whatever tastes good and is there is allowed!)
Cut the asparagus lengthwise into strips with the vegetable peeler. Heat olive oil slightly in a pan and sauté the crumbled chilli, garlic and lemon peel without colour. At the same time cook the pasta in plenty of salted water. Attention: The fresh pasta needs a maximum of 2-3 minutes!
Deglaze the pan with a little pasta water and add the asparagus strips. Steam briefly until crisp, stir in the cold butter and add the pasta directly from the water into the asparagus pan with tongs. Pour into a preheated bowl and sprinkle with pecorino. And then, enjoy your meal!