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Name: Pasta with Asparagus and Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 3/4 cups (about 7 ounces) 00 flour 1 tablespoon kosher salt plus more for seasoning 4 large egg yolks 1 large egg 5 1/2 tablespoon

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INGREDIENTS

1 3/4 cups (about 7 ounces) 00 flour 1 tablespoon kosher salt ; plus more for seasoning  4 large egg yolks  1 large egg  5 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil, divided  1 pound mixed mushrooms,  cut into bite-size pieces  Black pepper  1 pound asparagus, trimmed and cut into 1-inch pieces  1/2 teaspoo

INSTRUCTIONS

Step 1

Place flour and 1 tablespoon salt in a food processor; pulse until combined. Beat egg yolks, whole egg, and 1 1/2 tablespoons oil in a medium bowl. Add egg mixture to food processor, and pulse until dough just comes together. Gradually add water, 1 tablespoon at a time, if dough is too dry or doesn’t come together. Transfer dough to a lightly floured work surface, and knead until very smooth, 5 to 10 minutes. Cover dough with plastic wrap, and let stand at room temperature for 1 hour.?

Step 2

Pinch off a 1/2-inch piece of dough, and roll it between your hands to form a thin 2- to 3-inch-long rope; transfer to a rimmed baking sheet. Repeat with remaining dough. ?

Step 3

Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving 1/2 cup cooking liquid. Toss pasta with 1 teaspoon oil in a bowl to prevent sticking. Wipe out saucepan with paper towels.?

Step 4

Add remaining 1/4 cup oil to saucepan, and heat over medium-high. Add mushrooms to pan, and season to taste with salt and black pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes. Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes. ?

Step 5

Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan. Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes. Season to taste with salt and black pepper. Transfer to 6 shallow bowls, and serve immediately with shaved ricotta salata. ?

Make Ahead

The uncooked pasta can be covered with plastic and refrigerated overnight.

NOTES

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Pasta with Asparagus and Mushrooms

1 3/4 cups (about 7 ounces) 00 flour 1 tablespoon kosher salt plus more for seasoning  4 large egg yolks  1 large egg  5 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil, divided  1 pound mixed mushrooms,  cut into bite-size pieces  Black pepper  1 pound asparagus, trimmed and cut into 1-inch pieces  1/2 teaspoo

Step 1    
Place flour and 1 tablespoon salt in a food processor; pulse until combined. Beat egg yolks, whole egg, and 1 1/2 tablespoons oil in a medium bowl. Add egg mixture to food processor, and pulse until dough just comes together. Gradually add water, 1 tablespoon at a time, if dough is too dry or doesn’t come together. Transfer dough to a lightly floured work surface, and knead until very smooth, 5 to 10 minutes. Cover dough with plastic wrap, and let stand at room temperature for 1 hour.?

Step 2    
Pinch off a 1/2-inch piece of dough, and roll it between your hands to form a thin 2- to 3-inch-long rope; transfer to a rimmed baking sheet. Repeat with remaining dough. ?

Step 3    
Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving 1/2 cup cooking liquid. Toss pasta with 1 teaspoon oil in a bowl to prevent sticking. Wipe out saucepan with paper towels.?

Step 4    
Add remaining 1/4 cup oil to saucepan, and heat over medium-high. Add mushrooms to pan, and season to taste with salt and black pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes. Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes. ?

Step 5    
Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan. Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes. Season to taste with salt and black pepper. Transfer to 6 shallow bowls, and serve immediately with shaved ricotta salata. ?
Make Ahead

The uncooked pasta can be covered with plastic and refrigerated overnight.

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Nutrition

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Serving Size: 1 (0g)
Recipe Makes: 1

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.