Pasta with Asparagus, Ham and Parmesan
Ingredients
- For the dough
- 100 grams Semolina flour
- 150 grams Pastry flour
- 2 eggs
- 1 egg yolk
- ½ tsp salt
- For the filling
- 400 grams green Asparagus tip
- ½ untreated Lime (for juice)
- 150 grams raw ham (in slices)
- 30 grams butter
- 250 grams Cherry tomatoes
- olive oil (for drizzling)
- 150 grams freshly grated Parmesan
- freshly ground peppers
Preparation steps
Mix the flour with the semolina and salt on the work surface, make a well in the center and pour in the eggs and egg yolk. Stir in the flour from the edge gently mix in with the eggs. Vigorously knead until a smooth dough is formed. Wrap the dough in plastic wrap and let relax for about 30 minutes. Preheat the oven to 200°C (approximately 400°F).
For the filling, blanch the asparagus tips in boiling salted water with lime juice until al dente, about 8 minutes, rinse under ice-cold water and drain. Rinse and halve the cherry tomatoes and set a pair of tomatoes aside. Cut the ham into strips and cook individual slices in a pan with 1 tablespoon butter until crispy, then set aside.
Roll the dough using a 3 mm (approximately1/8-inch) thin plate and cut them wide with a the corrugated wheel into 4 cm (approximately 1 1/2 inch) strips. Bring a pot of salted water to boil and boil the strips 2 minutes. Drizzle with oil and toss, so they do not stick together. Coat baking dish with butter and add a layer of pasta in the bottom, spread half of the asparagus, tomatoes and ham, season with salt and pepper, sprinkle with half of the Parmesan and cover again with pasta strips.
Pour the remaining asparagus tips, ham and tomatoes over pasta strips, season again with salt and pepper and sprinkle with the remaining Parmesan. Bake for 15-20 minutes in the preheated oven. Take the finished gratin from the oven and serve decoratively arranged on a warm plate. Garnish with reserved tomatoes.
