Fettuccine with Asparagus and Broccoli

Mix ½ tsp salt with the flour on a pastry board and pile into a mound. Press a well in the center and add egg yolks, eggs, a pinch salt and saffron. Use a fork to beat the egg mixture, whisk together with some flour and knead everything as quickly as possible with hands to a smooth dough. If necessary, add a little water. Shape the dough into a ball and cover with plastic wrap, Let rest at least 30 minutes. The dough will relax again and can be further processed easily.

Roll dough by hand or with a pasta machine to roll thinly and cut into strips. Cook pasta in plenty of boiling salted water until al dente.

Rinse vegetables. Trim broccoli and divide into florets. Peel the stalk.

Cut zucchini into small cubes. Snip the ends from the peas.

Peel asparagus and trim the woody stem ends. 

Bring a pot of salted water to a boil and the add all vegetables except for the zucchini cubes.

Blanch portions for 3 to 4 minutes. Add the zucchini cubes after 2 minutes.

Lift out vegetables, rinse under cold water and drain well.

Melt the butter in a wok or a deep pan until foamy and add vegetables.

Stir vegetables to coat, pour in broth and season with salt and pepper.

Cook vegetables until al dente, a few minutes.

Add the well-drained saffron noodles and mix all thoroughly.