Rachel Allen's homemade pasta with butter grilled asparagus recipe
This recipe uses only a few ingredients to create a dish of real elegance. The grilled asparagus is lightly browned for a distinctive and divine flavour. It’s important that the butter is great quality as with so few extra ingredients it has nowhere to hide. Making your own pasta isn’t difficult and the difference in flavour is so impressive and absolutely worth it.
Cook's Tip: If asparagus is out of season use courgettes instead, thinly sliced lengthways.
Ingredients
- 500 g 00 flour or strong white bread flour (plus extra for dusting)
- 1 tsp salt
- 4 eggs
- 20 spears of asparagus
- 75 g butter
- 3 tbsp crème fraîche
- 8 large slices of Parma or Serrano ham, roughly cut into strips?
- 1 pinch sea salt and freshly ground black pepper
- 1 cup parmesan shavings, grated lemon zest and basil leaves, to garnish
- 17.6 oz 00 flour or strong white bread flour (plus extra for dusting)
- 1 tsp salt
- 4 eggs
- 20 spears of asparagus
- 2.6 oz butter
- 3 tbsp crème fraîche
- 8 large slices of Parma or Serrano ham, roughly cut into strips?
- 1 pinch sea salt and freshly ground black pepper
- 1 cup parmesan shavings, grated lemon zest and basil leaves, to garnish
- 17.6 oz 00 flour or strong white bread flour (plus extra for dusting)
- 1 tsp salt
- 4 eggs
- 20 spears of asparagus
- 2.6 oz butter
- 3 tbsp crème fraîche
- 8 large slices of Parma or Serrano ham, roughly cut into strips?
- 1 pinch sea salt and freshly ground black pepper
- 1 cup parmesan shavings, grated lemon zest and basil leaves, to garnish
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 6
Step-by-step
- Add the flour and salt to a large bowl. In another bowl, whisk together 4 eggs, then add about two thirds of the egg into the flour and bring together to form a dough — you’ll really have to knead it to come together, adding more egg if necessary.
- The dough should be pliable but not wet and sticky. Next, knead the pasta dough for about 5 minutes until it becomes smooth on the surface, then rest for 10 minutes.
- Next roll it out. If you’re using a pasta machine you’ll need to roll it out first on the thickest setting, then through the machine again one setting thinner. Keep going until the pasta is about 1mm thick — you should be able to read a newspaper headline through it when it’s rolled!
- Alternatively you can use a good old rolling pin, and simply use a little flour to roll out the dough to the same 1mm thickness.
- You now have pasta sheets, which you can cut in to strips about 1cm wide. Dust with a little flour to stop the ribbons sticking. Set aside.
- Next prepare the asparagus, snap off the tough woody part at the bottom of each asparagus spear and discard.
- Place a cast iron griddle pan on a high heat or alternatively light a barbecue and allow to get quite hot.
- Spread half of the butter over the asparagus spears, season with salt and pepper, then place on the barbecue or griddle pan. Cook, turning once for about 3-4 minutes on each side, until tender and lightly scorched.
- Remove from the barbecue or grill, then cut each spear at an angle in to about 3 – 4 pieces. Toss in a bowl with the remaining butter.
- To cook the pasta, place a large saucepan of salted water on a high heat and bring to the boil. Add the pasta ribbons and cook for about 2-4 minutes until just al dente. Drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan, off the heat.
- Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper.
- Serve in warmed bowls with a few shavings of Parmesan, grated lemon zest and a few basil leaves on top of each portion.
Recipe provided by Kerrygold. For more delicious recipes visit www.facebook.com/KerrygoldUK
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