Handmade asparagus pasta with Parmigiano fondue
Handmade asparagus pasta with Parmigiano fondue: Fresh dough, sautéed asparagus, creamy ricotta filling, and rich fondue. Perfect for food lovers!
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Cooking tools:
- Bench scraper
- Fork
- Plastic wrap
- Chef's knife
- Cutting board
- Pan
- Saucepan
- Rolling pin
- Pasta machine
- Kitchen towel
- Stove
- Pot
- Colander
- Slotted spoon
- Whisk
- Mixing bowl
- Measuring cup
- Kitchen scale
- Grater
- Blender
- Spoon
- Ladle
- Tongs
- Oven
Ingredients
- 200 g all-purpose flour (type 00)
- 2 eggs
- 300 g green asparagus
- 200 g well-drained ricotta
- 40 g grated Parmigiano Reggiano
- Salt
- Black pepper
- Nutmeg
- 150 g grated Parmigiano Reggiano
- 150 ml fresh cream
- A knob of butter
- Tips from 8–10 asparagus spears
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