For the sauce
6 spring onions, sliced
1 garlic clove, finely chopped
1 tsp golden marjoram leaves
100ml white wine
3 tbsp grated parmesan
300ml double cream
1 lemon, zest only
Salt and freshly ground black pepper
200g shelled broad beans
15 young asparagus spears, trimmed, and sliced lengthways
½ fennel bulb, trimmed and thinly sliced (shavings)
Ricotta Salata, crumbled, for garnishing
Golden marjoram leaves, for garnishing
Organic calendula and borage flowers, for garnishing
Make the pasta dough as per the pasta making instructions below, wrap in cling film and rest for at least 30 minutes.
To make the sauce, heat the oil in a medium saucepan, add thespring onions and sauté for about 4 minutes until softened but not brown. Add the garlic and cook for a further 1 minute.
Pour in the wine, cook for 1 to 2 minutes.
Stir in the cream, parmesan and lemon zest. Check for seasoning, adding salt and freshly ground black pepper as required.
In the meantime, bring a medium size saucepan of salted water to the boil, add the broad beans and cook for 3 minutes, add the asparagus spears, cook for about 1 ½ to 2 minutes. Remove the beans and asparagus and plunge into iced water (blanch). Peel the skin of the broad beans and set aside.
Using a mandolin, thinly slice the fennel and add into the cream sauce. Cook for a further 2 minutes. Stir in themarjoram leaves. Using a slotted spoon lift the beans and asparagus into the cream sauce and heat through.
Divide the dillisk pasta dough into 5 equal pieces; roll the dough through all the settings on your pasta machine, ending with the second to last setting. Keep the dough you are not working with covered with a damp cloth. Cut the dough into 12cm x 8cm rectangles.
Bring a large pot of salted water to the boil. Add a little olive oil. Cook the rectangles for about 2 – 3 minutes and carefully lift them out with a slotted spoon.
To serve, layer one square of pasta into a shallow plate or bowl, using tongs place some broad beans and asparagusspears on the sheet of pasta, arrange the other sheet on top and continue to add the beans and asparagus and spoon over a little sauce. Once the third sheet is on top, spoon over thesauce, arrange 3 asparagus spears on top – three layers per plate is ideal. Spoon over some sauce.
Sprinkle over the calendula petals, borage flowers, ricotta salata and serve immediately.
Freshly cooked homemade pasta is far superior to the commercially produced alternatives. The following quantities are only guidelines: depending on the humidity, batch of flour etc, you may need to add a little more flour. The dough must not be too soft – it should be quite hard to knead. Too much extra flour will make the pasta tough and taste floury.
200g strong white flour
Pinch of salt
2 medium eggs
Pinch of saffron powder
2 tbsp rapeseed oil
2 tbsp very finely chopped dillisk
Traditional method of making pasta:
Sift the flour and salt onto a clean work surface and make a well in the centre with your fist. Beat the eggs, oil, pinch of saffronand dillisk together and pour into the well.
Gradually mix the liquid ingredients into the flour, using the fingers of one hand. Knead the pasta until smooth. Wrap in cling film and allow to rest for at least 30 minutes before attempting to roll out; the pasta will be much more elastic after resting.
Using a food processor:
Sift the flour and salt into the bowl. Pour in the beaten eggs, oil, pinch of saffron and dillisk and process until the dough begins to come together. Turn out and knead until smooth. Wrap in cling film and rest for at least 30 minutes.