
Overall, I am pleased with my results. I rolled the pasta out as thin as I could, and it did get quite thin, but it absorbed a lot of the water and expanded during the cooking. It was perfectly al dente, and held up well to the sauce.
I kept the sauce simple. I broke the ends off of asparagus spears and simmered them in water for a quick stock, and then I blanched the tips. I sauteed a large sliced shallot in a mix of butter and olive oil, added the asparagus broth, and cooked it down. When it was about ready I boiled the pasta for about two minutes. I added the asparagus tips to the sauce just as the pasta was done, and then I added the pasta to the sauce as well, along with about a quarter cup of grated Pecorino Romano cheese.
I will definitely be playing with pasta again. Once I have had more practice and a better understanding of how it works, I will share my new-found knowledge with you.
2 comments:
Beautiful pasta. I would love to try and make.
Thank you so much, MaryMoh! It was really easy and very little fuss. Please check back - once I have made it a few more times and have a good handle on it I plan to post the recipe and a tutorial.
Thanks for stopping by!
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