How about if we make fresh pasta at home? I assure you there’s nothing easier and the result is wonderful. To give it a more intense flavor and a more vibrant color, this time we’ll make it only with the egg yolks. So get the flour and eggs ready to make this great recipe for Egg pasta: Egg spaghetti with sautéed asparagus.
If you have the little ones on vacation, making fresh pasta at home is a great activity to do with them. Although the kitchen floor may end up with more flour than you'd like, you're sure to love it and they they stay entertained while having fun. Plus, when they have them on their plates, they'll feel really proud, because they made them with their own little hands.
This time I've made the pasta with the KitchenAid food processor and to roll out and cut the spaghetti, I have used one of its best accessories: the Set of 3 pasta rollers. But if you want, you can make fresh pasta by hand, in the traditional style of the nonnas Italian ones, rolling it out with a rolling pin and cutting it with a knife or cutter, or use a Manual pasta maker for homemade pasta, the classic crank model that is ideal for rolling and cutting pasta sheets.
Whichever method you choose, the result of making fresh pasta at home is wonderful. So you can practice, here is a great recipe for Egg pasta: Egg spaghetti with sautéed asparagus.
Ingredients
For 4 people
For fresh egg pasta
- 125 g all-purpose flour (and a little more for dusting during preparation)
- 5 egg yolks
- A pinch of salt
To cook the pasta
- All the egg spaghetti you've prepared
- 150 g chopped asparagus (use the tips and the most tender parts of the stalks)
- 2 tablespoons of teriyaki sauce
- 15 g chopped cilantro (if you don't like it, you can substitute it with parsley)
- 1 clove of garlic, finely chopped
- 4 tablespoons of extra virgin olive oil
- Salt
- 1/2 red chili pepper, finely chopped
- Water and salt to boil the pasta
Preparation
From fresh pasta to egg
- Put the flour, the egg yolks, and the pinch of salt in the bowl of your KitchenAid food processor. Attach the dough hook and knead for about 3 minutes at speed 2. If you see that the dough is dry, you can add a little water.
- Lightly dust the work surface with a little flour, remove the dough from the bowl, and finish kneading it by hand for a few more minutes, until it’s elastic and smooth.
- Wrap the dough in plastic wrap and let it rest for about 20-30 minutes.
- Once the time has passed, divide the dough into 4 portions, take one portion, and cover the rest again with plastic wrap.
- With the flat of your hand, flatten the portion of dough into a rectangular shape. Dust a little flour over the dough and gently spread it over the entire portion.
- Attach to your robot the smooth roller of the Set of 3 KitchenAid pasta accessories. Set the thickness to number 1, select speed 2 on the machine, and feed the rectangle of dough into the roller to roll it out. If you end up with a very long rectangle, cut it in half and pass each half through several times to stretch the dough. If you notice it sticking a bit, dust it with a little more flour again.
- Now adjust the roller thickness to number 2, insert the dough, and pass it through once or twice.
- Do the same, but adjust the thickness on number 3 and then on number 4.
- Set aside the pasta sheets, covering them with a clean cloth, and repeat the process with the remaining portions of dough.
- Once you have all the portions rolled out, attach the spaghetti cutter roller to the KitchenAid stand mixer and run the pasta sheets through, one by one, to cut them all.
- Gather the spaghetti with one hand as they come out, already cut, and lay them out on a lightly floured cloth to dry for about 20 minutes before cooking them.
Of egg spaghetti with sautéed asparagus
- While the pasta dries, bring water to a boil in a large pot or wide saucepan.
- In a large skillet (I prefer stainless steel, the Signature Inox by Bra is great for this) or a sauté pan, heat the 4 tablespoons of extra virgin olive oil. When it's hot, add the tips and tender pieces of the asparagus, the chopped garlic and chili pepper, and sauté for about 3 minutes over medium-high heat.
- Add the teriyaki sauce and let it reduce by about half.
- Cook the spaghetti in the pot and, as soon as they’re done, drain them well and add them to the pan with the chopped asparagus and the rest of the ingredients.
- Sauté the spaghetti for 1 minute, stirring well so the ingredients combine.
- As soon as it’s ready, divide it among the plates, sprinkling a little chopped cilantro or parsley. Enjoy!
Suggestions
- As I always say, you can tailor the recipe to your taste. I think if we add some confit or sautéed cherry tomatoes, the pasta would be fantastic.
- Another option is to add a few pieces of bacon or pancetta, fat rendered and very crispy, just before serving.
- Obviously, don’t hesitate to add to the dish as much grated cheese as you think necessary.
