Ingredients
For the pasta dough
350 gr 00 flour
12 pasture raised egg yolks
1 pasture raised egg
1 tsp spirulina powder
5 gr salt
For the filling
450 get ricotta
20 asparagus
3 garlic confit
1 pickled lemon
1 tsp black pepper
Yogurt stone/ricotta salata (to your liking)
For the sauce
80 gr butter
30 gr water
10 tips of asparagus
Salt
For serving
Yogurt stone/ricotta salata (to your liking)
Sumac
Tools
Scale
Plastic wrap
Pizza cutter
Pot
Bowl
Pasta machine
Grater
Food processor
Piping bag
Spatula
Directions
Step 1
Start by making the pasta dough- pour the flour on your working surface and create a pit in the middle.
350 gr 00 flour
Step 2
Add the egg yolks, egg, spirulina powder and salt. Mix and knead for 12-15 min, until the dough is elastic and smooth.
12 pasture raised egg yolks
1 pasture raised egg
1 tsp spirulina powder
5 gr salt
Step 3
Wrap the pasta with a plastic wrap and set aside while we work on the filling.
Step 4
Blanch the asparagus in boiling water for 1 minute, then transfer to ice water to stop the cooking.
20 asparagus
Step 5
In a food processor, combine the ricotta, garlic confit, pickled lemon, black pepper, and yogurt stone. Blend until smooth.
450 get ricotta
3 garlic confit
1 pickled lemon
1 tsp black pepper
Yogurt stone/ricotta salata (to your liking)
Step 6
Add the asparagus and blend until smooth.
20 asparagus
Step 7
Transfer the filling into a piping bag.
Step 8
Open the pasta with a pasta machine to the second thinnest notch in your machine.
Step 9
Using a pizza cutter, cut the pasta sheet into rectengular shape, about 1X2.5 inches size.
Step 10
Pipe the filling in the middle.
Step 11
Shape the caramelle- roll the pasta rectangle on itself. Tight the sides.
Step 12
Prepare the sauce for the pasta by combining water, butter, asparagus's tips and salt.
80 gr butter
30 gr water
10 tips of asparagus
Salt
Step 13
Boil the caramelle until they float, then immediately transfer to the sauce.
Step 14
Cook for 1 min and serve. Grate some yogurt stone/ricotta salata and sprinkle sumac on top.
Yogurt stone/ricotta salata (to your liking)
Sumac
Step 15
YASSS!
