Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
There is absolutely nothing like homemade pasta. The flavor is so rich and so delicious that you’ll never want to eat store made pasta again. This Fresh Homemade Pasta Recipe is packed with Asparagus, Burrata Cheese, and Prosciutto Ham and has the perfect combo of flavors and right in season as the weather starts to warm up!
SUBSCRIBE for more great recipes: a
MORE GREAT VEGETARIAN RECIPES:
Spring Farro Salad: P
Mediterranean Quinoa Bowl with Falafel: n
Kale Salad with Fried Goat Cheese: P
Classic Ratatouille: A
Cornbread Caprese Salad: o
Fresh Homemade Pasta Recipe with Asparagus and Prosciutto Ham
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 6
Author Chef Billy Parisi
Ingredients
For the Pasta:
3 cups of Bob’s Red Mill All-Purpose Flour
4 eggs
cold water as needed
For the Toppings:
3 tablespoons of extra virgin olive oil
1 cup each sliced shiitake and portabella mushrooms
1 tablespoon of finely mince garlic
12-15 trimmed and sliced fresh asparagus stalks
¾ cup of whole milk ricotta cheese
½ cup of grated Parmesan cheese + more for garnish
1 ball of burrata cheese cut into wedges
6 slices of prosciutto ham
zest of ½ lemon
parsley leaves for garnish
Kosher salt and fresh cracked pepper to taste
Instructions
1. Linguine: Add the flour to a clean surface and make a well. Add the eggs to center of a well and whisk using a fork.
2. Gradually bring in flour from the outside until it is combined. Use a bench knife to scrape together all of the ingredients and knead for at least 7 minutes. You may need to add a bit of water if the dough is too dry.
3. Once the dough is kneaded form it into a ball and wrap in plastic wrap, and chill for 30 minutes.
4. Next, divide the dough into 3 sections and roll out each piece using a pasta roller with hand crank on the lowest setting. Next, turn the setting higher and roll the dough. Repeat until you get to #6 setting and roll it again. The dough should be a long thin sheet. Set aside on a floured surface and repeat with the other 2 dough balls. Cut the dough sheets into 10″-12″ sections.
5. Add the linguine attachment, sprinkle the dough again with flour and roll out each 10″-12″ cut sheets of dough and form into little pasta balls on a sheet tray lined with parchment paper. Rest for at least 10 minutes so that pasta can dry out a bit.
6. Pasta: Add the olive oil to a large saute pan over medium-high heat and cook the mushroom until they are caramelized. Once brown, about 3 to 4 minutes add in the garlic and mix in.
7. Turn the heat to low and add in the asparagus and cook for 2 to 3 minutes. Turn the heat off.
8. Add ½ of the pasta to a large pot of boiling salted water and cook until al dente, about 2 to 3 minutes.
9. Transfer the pasta to the saute pan with veggies and toss in ricotta cheese, parmesan, salt and pepper and mix until combined.
10. Add the tossed pasta to a plate and garnish with prosciutto ham, sliced burrata, parmesan cheese, lemon zest and parsley.
11. Serve.
Recipe Video:
