Ingredients
- Pasta
- 500 g (1 lb) Flour
- 5 Eggs
- 25 ml (1 oz) EV Olive Oil
- 5 g Salt
- Sauce
- 500 g (1 lb) Green Asparagus
- 200 ml (5 oz) cooking liquid of the Asparagus
- 50 g (2 oz) Onions
- 100 ml (3 oz) Cream
- 15 g (0.5 oz) Corn starch
- 30 g (1 oz)Black truffle
- Salt
- Pepper
- 70 g (3 oz) Parmesan shavings
- For the pasta dough mix all the ingredients together to a firm dough
- Knead well
- Let it rest for at least 2 hours before rolling out
- For the sauce
- Clean the green asparagus
- Cut the heads off and then cut the stems in small pieces, keep some asparagus to cut into slivers
- Blanch the Asparagus in a small amount of water which can then be used for the base of the sauce
- Fry the onions in the melted butter without color
- Add the asparagus and then the cooking liquid and cream
- Bring to the boil
- Thicken with corn starch which has been mixed with some cold left over cooking liquid
- Season to taste
- Toss the pasta in the sauce
- Drizzle the pasta with truffle oil and generously slice fresh black truffle and Parmesan shavings on it
Summary
Tagliolini with Green Asparagus and Black Truffle
Recipe Summary & Steps
We do have a daily special in our Italian Restaurant, Terrazzo and we do serve it as well in our second restaurant, Sea-Fire-Salt. It makes sense as both restaurants are actually served out of the same kitchen, so the special is easy to be prepared for 2 restaurants
We like to make some nice homemade pasta dishes, they are usually so tasty and one can immediately spot the difference between bought and homemade.
For me to make pasta is totally relaxing, it is fun and I love to see how the dish comes together. Yes it is a bit more work than just buying pasta, but at the same time it is much more rewarding to eat it as well. If you don't have the time or the patience to make your homemade pasta, then go and buy some high quality chilled pasta which is available in good supermarkets
This is id a bit on the rich side, with the creamy sauce, but it is really simple to make
The recipe is for 4 friends as a main course or for 6 friends as a starter
- Pasta
- 500 g (1 lb) Flour
- 5 Eggs
- 25 ml (1 oz) EV Olive Oil
- 5 g Salt
- Sauce
- 500 g (1 lb) Green Asparagus
- 200 ml (5 oz) cooking liquid of the Asparagus
- 50 g (2 oz) Onions
- 100 ml (3 oz) Cream
- 15 g (0.5 oz) Corn starch
- 30 g (1 oz)Black truffle
- Salt
- Pepper
- 70 g (3 oz) Parmesan shavings
- For the pasta dough mix all the ingredients together to a firm dough
- Knead well
- Let it rest for at least 2 hours before rolling out
- For the sauce
- Clean the green asparagus
- Cut the heads off and then cut the stems in small pieces, keep some asparagus to cut into slivers
- Blanch the Asparagus in a small amount of water which can then be used for the base of the sauce
- Fry the onions in the melted butter without color
- Add the asparagus and then the cooking liquid and cream
- Bring to the boil
- Thicken with corn starch which has been mixed with some cold left over cooking liquid
- Season to taste
- Toss the pasta in the sauce
- Drizzle the pasta with truffle oil and generously slice fresh black truffle and Parmesan shavings on it
