How about we make fresh pasta at home? I promise you, there’s nothing easier and the result is wonderful. To give it a more intense flavour and brighter colour, this time we’ll make it using only egg yolks. So get your flour and eggs ready to prepare this fantastic recipe for pasta all’uovo: Egg spaghetti with sautéed asparagus.
If the little ones are on holiday, making fresh pasta at home is a great activity to enjoy with them. Even if your kitchen floor ends up with more flour than you'd like, you’ll surely love it and they’ll stay entertained while having fun. Plus, when they see it on their plate, they’ll be proud to know they made it with their own hands.
This time I made the pasta using the KitchenAid stand mixer and, to roll and cut the spaghetti, I used one of its best accessories: the set of 3 pasta rollers. But if you prefer, you can make the pasta by hand, just like the traditional Italian nonnas, rolling it out with a pin and cutting it with a knife or pasta cutter, or using a manual pasta machine – the classic one with a crank, perfect for rolling and cutting pasta sheets.
No matter which method you choose, the result of making fresh pasta at home is wonderful. Here’s a fantastic recipe to try it: pasta all’uovo: Egg spaghetti with sautéed asparagus.
Ingredients
Serves 4
For the fresh egg pasta
- 125 g plain flour (plus extra for dusting)
- 5 egg yolks
- A pinch of salt
To cook the pasta
- All the prepared egg spaghetti
- 150 g chopped asparagus (use the tips and tender stalks)
- 2 tablespoons teriyaki sauce
- 15 g chopped coriander (or parsley, if preferred)
- 1 finely chopped garlic clove
- 4 tablespoons extra virgin olive oil
- Salt
- 1/2 finely chopped chilli
- Water and salt for boiling the pasta
Preparation
Fresh egg pasta
- Place the flour, egg yolks and pinch of salt in the bowl of your KitchenAid stand mixer. Attach the dough hook and knead for about 3 minutes on speed 2. If the dough looks dry, add a little water.
- Dust your work surface with flour, remove the dough from the bowl and knead it by hand for a few more minutes, until smooth and elastic.
- Wrap the dough in cling film and let it rest for 20–30 minutes.
- After resting, divide the dough into 4 portions. Work with one piece while keeping the others covered with cling film.
- Flatten the dough with your palm to form a rectangle. Lightly flour the surface and gently spread it over the dough.
- Attach the smooth roller from the set of 3 pasta rollers. Set to thickness level 1, select speed 2, and feed the dough through the roller. If the sheet is too long, cut it in half and roll each piece again. Dust with flour if it sticks.
- Now adjust the roller to thickness 2 and pass the dough once or twice.
- Repeat at thickness levels 3 and then 4.
- Set the rolled sheets aside under a clean tea towel and repeat with the remaining dough portions.
- Once all portions are rolled, attach the spaghetti cutter and pass each sheet through it.
- Collect the cut spaghetti with one hand and lay them on a lightly floured cloth to dry for about 20 minutes before cooking.
Egg spaghetti with sautéed asparagus
- While the pasta is drying, bring a large pot of water to the boil.
- In a large frying pan (I prefer stainless steel, the Signature pan from Bra is perfect), heat 4 tablespoons of olive oil. Once hot, add the asparagus tips and tender pieces, along with the chopped garlic and chilli. Sauté for about 3 minutes over medium-high heat.
- Add the teriyaki sauce and let it reduce by about half.
- Cook the spaghetti, then drain and add them to the pan with the asparagus and other ingredients.
- Sauté for 1 minute, mixing well to combine everything.
- Serve immediately and sprinkle with chopped coriander or parsley. Enjoy!
Tips
- As always, feel free to adapt the recipe to your taste. Cherry tomatoes, either roasted or sautéed, would be a delicious addition.
- You could also add some crispy, rendered bacon or pancetta just before serving.
- And of course, don’t hold back with your favourite grated cheese on top.
