– courtesy Tavolo Pizza Pasta Wine
For the fresh egg pasta:
200 grams all purpose flour
2 large, whole eggs, lightly beaten
zest of one lemon
1 tsp finely chopped parsley
pinch of ground black pepper
Place flour, lemon zest, black pepper and parsley into a mixing bowl (should use dough mixer/mixing machine for this). Add eggs and knead until dough forms.
Form dough into a smooth ball, cover with plastic wrap, let rest for minimum half hour.
Flatten “tagliolini” (pasta) with a rolling pin or pasta machine. Use extra flour so the pasta does not stick together.
Cut flattened pasta into manageable pieces (approx. 6-inch x 12-inch). Roll cut pieces, and slice to desired thickness (usually about 1/8-inch).
Separate by hand, sprinkle with semolina flour or all purpose flour
For the sauce:
2.5 oz. fresh peas
1 tbsp white wine
10 basil leaves
7 ounces chopped asparagus
6 shrimp, deveined and peeled
6 scallops, deveined
4 tbsp grated Parmigiano Reggiano
200 ml extra virgin olive oil
4 garlic cloves peeled, chopped
1 oz white onion, finely chopped
2 tbsp of mascarpone
Saute onion, chopped garlic and basil leaves.
Add asparagus and peas and sauté for 1 minute.
Add shrimp and scallops, splash with white wine.
Add water from boiling pot of water (for pasta) to create the proper consistency of the sauce.
Cook the tagliolini in salted boiling water for 1 minite. Drain pasta and toss in sauce pan with pasta sauce.
Add grated paremesan. Season with sea salt and black pepper to taste.
Serve on two plates and top with a dollop of mascarpone cheese.