Asparagus and morel mushrooms tagliatelle
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
For 4 portions
Asparagus spears x 16
Fresh morel mushroom 200g
Banana shallots x 150g
Clove of garlic x 1
Grape seed oil x 70 ml
Pecorino cheese x 150g
Pasta tagliatelle 400g
Ingredients for pasta
Pasta flour 00 x 400g
Eggs x 2
Egg yolks s x 5
Olive oil x 1tablespoon.
Elaboration
Method for pasta
Place flour in a food processor and turn it on.
Slowly add the eggs and egg yolks.
When all the eggs have been amalgamated, add olive oil and salt. Mix in briefly.
Remove the dough from the machine and kneed for a few minutes on a floured surface.
Cover with cling film and let it rest for at least 30 minutes inside a refrigerator.
Roll the pasta into a square sheet on the floured surface, changing side and keeping it in shape.
The pasta should be paper thin. Dust de top with the flour and rest for 30 minutes under the kitchen towel.
Fold the sheet of pasta 4 times and cut into Tagliatelle size pieces, dust with flour and shake it off.
Leave it on the side for later.
Get your water boiling with some salt.
