Serves 2
Cavatelli Dough
200g semolina flour
100g to 120g water, warm
100g semolina flour for dusting
Place the semolina in a bowl. Make a well in the centre and pour the warm water in it.
Using a fork, mix the water with the flour until everything is combined.
Knead the pieces of dough together until it binds together to give a ball of dough.
Knead your dough until it starts to feel smooth and silky instead of rough and floury, this may take up to 10 minutes. Cover and let rest for 15-20 minutes.
Divide into 8 and roll into thin ropes. Cut into half-inch pieces and toss in semolina.
Shape by placing a butter knife at a 45-degreee angle on one of the pieces, apply slight pressure and pull towards you. Repeat with all pieces of dough and place on a semolina lined trayed.
Lemony Peas & Asparagus
3 tbsp olive oil
250g asparagus, cut on a bias
1 shallot, sliced
3/4 cup peas, fresh or frozen
1 lemon, zest and juice
Cut asparagus on a bias into 1cm slices. Peel and thinly siced the shallot. Zest and juice the lemon.
Heat the olive oil in a large pan over medium high heat. Sautee the asparagus for about 1 minute, until they soften. Add in the shallot and cook for about 1 min until they soften. Then add peas and cook for one more minute.
Turn off heat, season with salt, pepper, lemon zest and lemon juice.
To actually make this!
3/4 cup (150g) mascarpone
4 sprigs mint
4 sprigs basil
6 sprigs italian parsley (or chervil, if you can find it)
make pasta (or bought stuff), make lemony peas & asparagus
boil salted water.
just use leaves of herbs, keep them whole.
Place mascarpone in a medium sized bowl, add about 1/4 cup of paster water to make mascarpone smooth...add a bit more if needed. Add pasta and mix.
Add in half the peas and asparagus and half the herbs. Taste and adjust salt and pepper.
Scoop pasta into bowls, top with the rest of the peas and asparagus and garnish with herbs.
Serve!