by thirschfeld
View
my 191 recipes »
Photo by thirschfeld
thirschfeld's Notes:
Expand2 cups all purpose flour Ask a question about this ingredient
3 large eggs Ask a question about this ingredient
1 teaspoon fine sea salt Ask a question about this ingredient
2 tablespoons ice water Ask a question about this ingredient
Place the flour and salt in a mixing bowl. In another bowl beat the eggs.
Ask a question about this stepMake a well in the middle of the flour. Add the eggs and with you fingers start to swirl the four into the egg.
Ask a question about this stepOnce you have the mixture semi-together if it seems to dry add water by sprinkling a few drops at a time over the dough. Need the dough for 5-8 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes but no more than two hours.
Ask a question about this stepThe thing about this dough is it is going to rest for thirty minutes at least so it will hydrate but you definitely don't want the dough to be dry. You can always add flour if the dough is to wet after the dough rests.
Ask a question about this stepDust a work surface with flour. Divide the dough into four equal pieces. Remove once piece and cover the remainder.
Ask a question about this stepSmash the dough into the flour. Flip and flatten the other side with you hand. Now start rolling the dough with a pin. Turn the dough with each roll until you have about a 1/16 of an inch thick dough.
Ask a question about this stepIf the dough is wet sprinkle some flour over it and then gently fold it letter style. Cut into half inch ribbons. Repeat with the remaining three pieces of dough.
Ask a question about this stepI hang the noodles but you can leave them in a pile just make sure they don't all stick together. Dust them with flour if you need to.
Ask a question about this step16 ounces asparagus, tough ends removed and cut into 1 inch pieces Ask a question about this ingredient
4 ounces guanciale, cut into 1/4 inch cubes Ask a question about this ingredient
3 tablespoons unsalted butter Ask a question about this ingredient
1/3 cup fresh chives, thinly sliced Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
Fill a 8 quart pot half way with water. Add 1 tablespoon of kosher salt and place over high heat. Add the guanciale.
Ask a question about this stepOnce the water comes to a boil add the noodles. Even though they are fresh they will need to cook 4 to 6 minutes or longer.
Ask a question about this stepTest to see if they are tender by biting into one. If they are add the asparagus and stir once. Dump immediately into a colander.
Ask a question about this stepShake and dump into a bowl. Add the butter and chives and toss until the butter is melted. Add lots of pepper to taste and more salt if necessary. Serve immediately.
Ask a question about this stepI hope you like it and will be interested in hearing back
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
This looks so delicious. I've never cooked guanciale in boiling water, only rendered it. Will comment again after trying it, thanks!!