This recipe is a contemporary masterpiece that we have perfected in our kitchen. It combines the delicate texture of handmade pasta with a rich, multi-layered filling and a silky Parmesan cream base.
Ingredients
For the Pasta
- 300g (10.5 oz) Flour “0”
- 3 large eggs
For the Filling
- 500g (1.1 lb) asparagus
- 250g (8.8 oz) sheep’s milk ricotta
- 50g (1.7 oz) grated scamorza
- 30g (1 oz) grated Parmigiano Reggiano
- One minced shallot
- Grated nutmeg, salt, and pepper to taste
- Olive oil and butter as needed
For the Sauce & Garnish
- 250g (8.8 oz) fresh heavy cream
- 100g (3.5 oz) grated Parmigiano
- 50g (1.7 oz) butter
- Reserved asparagus tips
- One tablespoon of poppy seeds
- Salt to taste
Instructions
1. Prepare the Pasta Sheet
Make the dough. Create the usual “volcano” (flour well), crack the eggs into the center, and knead. Let it rest for 30 minutes in the fridge wrapped in plastic wrap or on the wooden board covered by an inverted bowl. Then, roll out the dough into a thin sheet.
2. Prepare the Filling
Chef’s Trick: Put a piece of butter in the asparagus boiling water; they will remain softer and more flavorful.
Boil the asparagus for 10 minutes. Once cooked, cut off the tips (which will be used for the sauce) and finely chop the rest of the asparagus for the filling. Sauté them in a pan with the shallot previously softened in oil. When they are lukewarm, combine them with the ricotta, scamorza, Parmigiano, salt, and nutmeg, and mix well. Let it rest for 30 minutes and put it into a piping bag (sac-à-poche).
Note: I grind everything in an electric mixer so there are no chunks that get stuck in the piping bag.
3. Assembly
Cut the pasta sheet into rectangles of 10×30 cm (approx. 4×12 inches). Moisten the edges with water or slightly beaten egg white. In the center, starting 3 cm (1 inch) from the shorter side, spread the filling in a single continuous line. Press very well on the long side, letting the air out, and then seal the shorter side as well. Go over it with a pasta wheel to make the edges even and roll it up. Tip: It is recommended to lightly moisten the inner side where the pasta adheres when rolling to help adhesion.
PRO TIP: WATCH THE TECHNIQUE IN ACTION!
Closing these stuffed tagliatelle requires a specific hand movement. I’ve prepared a technical video on my Instagram to show you exactly how to master the shape:
WATCH THE REEL HERE
4. The Parmesan Cream
Separately, make the Parmesan cream with heavy cream and Parmigiano. Cook for 5 minutes over low heat and place it on the bottom of the plate where the tagliatelle will rest.
5. Finishing & Serving
Put butter and asparagus tips in a pan and sauté. Toss the pasta in, but do not sauté (saltare); only pour the asparagus over it. Then plate and top with some asparagus and poppy seeds.
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