Vegetarian recipe: Tagliatelle with asparagus cream sauce

08/05/2013 - Ingredients for 4 people:

Tagliatelle:
- 300 g flour (durum wheat flour)
- 3 organic eggs
- Pinch of salt
or
- 250 g tagliatelle Etrusca “Pastificio Caponi” (taste as good as homemade!)

Asparagus Cream Sauce:
- 500 g asparagus
- 1 onion
- 1 glass of white wine
- 250 ml vegetable stock
- Extra Virgin Olive Oil Frescolio “Frantoi Cutrera”
- 50 ml cream
- salt
- Grated Parmigiano

Articolo tratto da: Anne to London

Ingredients for 4 people:

Tagliatelle:
- 300 g flour (durum wheat flour)
- 3 organic eggs
- Pinch of salt
or
- 250 g tagliatelle Etrusca “Pastificio Caponi” (taste as good as homemade!)

Asparagus Cream Sauce:
- 500 g asparagus
- 1 onion
- 1 glass of white wine
- 250 ml vegetable stock
- Extra Virgin olive Oil Frescolio “Frantoi Cutrera”
- 50 ml cream
- salt
- Grated Parmigiano

To prepare homemade tagliatelle is not that difficult at all. You only need a pasta machine or a rolling pin and some elbow grease. Please only use organic eggs. Not only for the sake of the hens, but also because of the taste. If a chicken is fed fish meal, it will show in the smell of the pasta. If you spend time preparing homemade pasta, you should always only use the best ingredients.

Of course the Pastificio Caponi uses only fresh free range eggs from selected farms. The eggs are checked one by one and split by hand – just as you would do at home!

Mix the flour with the salt, pile it up and press a hollow in the center. Add the eggs. Knead the ingredients quickly into a firm dough. Knead vigorously for 15 minutes. Divide into small portions and roll out thinly with a rolling pin or pasta machine. Cut the dough into tagliatelle with the pasta machine or roll the dough and cut with a knife into tagliatelle shape. Hang dry or place on a well floured plate.

Peel the asparagus and cook. Finely chop the onion and saute in a pan with some olive oil. Cut the asparagus tips and set them aside. Cut the remaining asparagus into small pieces and add them to the pan with the onion. Deglaze with white wine. Gradually add the broth. Reduce the sauce until it thickens.

Cook the tagliatelle until al dente.

Chop the sauce in a blender to form a cream. Season with a little salt and a few tablespoons of cream at taste.

Drain the pasta and mix with the sauce. Serve with the asparagus tips and plenty of grated Parmesan cheese.

Recommended wine: Bianco di Custoza Cavalchina – This semi-dry and slightly aromatic wine highlights the typical bitter taste of asparagus.