#pasta #farfalle #asparagus

Same recipe without music : [ Ссылка ]

Today, I will show you how to prepare delicious handmade farfalle with asparagus, saffron, and fresh cheese. Our egg pasta will have a relatively low hydration to ensure the farfalle keep their shape perfectly during cooking.

Ingredients

For the fresh pasta:
- 150 g of all-purpose flour
- 1 whole egg
- 2 egg yolks

For the sauce:
- 1 packet of saffron powder
- 50 g of fresh cheese
- 300 g of fresh asparagus
- Extra virgin olive oil, to taste
- Salt and pepper, to taste
- 1 garlic clove

Instructions

Preparing the fresh pasta:

Making the dough:
1. Pour the flour onto a work surface, forming a well.
2. Break the whole egg and add the two yolks in the center of the well.
3. With a fork, lightly beat the eggs and start incorporating the flour from the edges.
4. Continue mixing until a homogeneous dough forms.
5. Knead the dough by hand for about 10 minutes until it becomes smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 60 minutes.

Shaping the farfalle:
1. After resting, roll out the dough with a rolling pin or a pasta machine until it is thin (about 1-2 mm thick).
2. Cut the dough into strips about 4 cm wide using a fluted pastry wheel.
3. Cut each strip into rectangles about 2.5 cm tall using a plain pastry wheel.
4. Pinch each rectangle in the center to form the farfalle.
5. Place the farfalle on a pasta drying rack and let them dry for at least 30 minutes.

Preparing the sauce:

Preparing the asparagus:
1. Wash the asparagus and remove the woody ends.
2. Cut the asparagus into rounds, leaving the tips whole.
3. Blanch the asparagus in boiling water for 1-2 minutes. Cool them in cold water and dry well.
4. In a pan, heat some extra virgin olive oil with a garlic clove and add the asparagus stems. Add the tips near the end of cooking.
5. Cook the asparagus for about 5-7 minutes, until they are tender but still crisp.
6. Season with salt.

Cooking the pasta and assembling the dish:

Cooking the pasta:
1. Bring a large pot of salted water to a boil.
2. Cook the fresh farfalle for about 1-2 minutes, until al dente. Fresh pasta cooks very quickly; if overcooked, it will lose its shape.

Assembly:
1. Drain the pasta directly into the pan with the asparagus.
2. Add the saffron previously dissolved in a little hot water.
3. Add the fresh cheese.
4. Mix everything together and toss the pasta.
5. If necessary, add some pasta cooking water to achieve a creamy consistency.

Serving:
1. Plate the farfalle with the asparagus and the saffron cheese sauce.
2. Finish with a sprinkle of freshly ground black pepper, if desired.

Enjoy your meal!
__________
00:00 Intro
00:21 Preparing pasta dough
01:44 Shaping farfalle
05:11 Cooking
09:28 Serve and eat
__________

Music : [ Ссылка ]

Thanks for watching!

свернуть