Pasta with Green Asparagus, Ham and Parmesan
Ingredients
- For the dough
- 150 grams Pastry flour
- 80 grams Semolina flour
- 2 eggs
- 2 Tbsps olive oil
- salt
- For the filling
- 500 grams green Asparagus tip
- ½ Lime
- 150 grams ham (in thin slices)
- 50 grams butter
- 250 grams Cherry tomatoes
- freshly ground peppers
- olive oil
- 100 grams Parmesan (freshly grated)
Preparation steps
Place flour and semolina in a mound on the work surface. Make a well in the middle and beat eggs into it. Stir in the olive oil and a pinch of salt, incorporating the flour and semolina. Knead with hands knead into a smooth, elastic dough until it no longer sticks to the work surface. If necessary adjust the amount of flour. Wrap in plastic wrap and let it rest in the refrigerator about 30 minutes .
For the filling, blanch asparagus tips in salted boiling water with lime juice until al dente, 8-10 minutes. Rinse under ice-cold water and drain. Cut in half lengthwise, if desired.
Rinse and halve the cherry tomatoes. Set 2 tomatoes aside. Cut the ham into strips and cook individual slices in a pan with 1 tablespoon butter until crispy. Set aside.
Roll the dough using a 3 mm (approximately 1/8-inch) thin plate and cut them wide using the corrugated plate into 5 cm (approximately 2 inch) strips.
Preheat the oven to 200°C (approximately 400°F).
Cook pasta strips in a pan of boiling salted water about 2 minutes. Drizzle with oil and toss so they do not stick together.
Coat a baking dish with butter and add a layer of pasta in the bottom, spread over the asparagus tips, another layer of the noodles, ham and tomatoes, sprinkling Parmesan between layers. Bake in preheated oven about 15 minutes. Decoratively arrange on plates and serve sprinkled with salt and pepper. Garnish with tomato halves.
