Asparagus and morel mushrooms tagliatelle

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.

Prepare your ingredients

• Wash morel mushrooms and then dry them on the kitchen towel.
• Slice them thinly.
• Peal the shallots and slice thinly.
• Cut the woody bits of asparagus and blanch them for 2 minutes in boiled water, then move them straight into cold water.
• Dry them on the kitchen towel and slice thinly with the anghel keeping the tops.
• Slice garlic clove nice thinly.
• Drop pasta into the boiling water, it must be with some salt.
• In the meantime, get your pan nice hot, splash it with some of the grapeseed oil.
• Add shallots and garlic, keep steering, add mushrooms, after 1 minute add sliced asparagus and tops.
• By this time, your pasta should be ready al dente. Drain it in a basket and add straight into the pan with the rest of the ingredients. Keep mixing.
• When all is combined, remove from the heat and season to taste. Serve straight away and finish with grated Pecorino cheese.