Handmade Tagliatelle with Asparagus

Method

1. Make the pasta dough: On a clean work surface, mound the flour. Make a well in the center and crack the eggs into it. Add a pinch of salt. Using a fork, beat the eggs and gradually incorporate the flour until a shaggy dough forms.
2. Knead the dough with your hands for about 10 minutes until smooth and elastic. Wrap in plastic film and let rest at room temperature for 20 minutes.
3. While the dough rests, prepare the asparagus: Trim the tough ends and cut the rest into small pieces, keeping the tips whole.
4. Bring a pot of salted water to a boil. Blanch the asparagus pieces for 1 minute. Remove with a slotted spoon and set aside. Reserve the water for cooking the pasta.
5. In a large skillet, heat a drizzle of olive oil and a knob of butter over medium heat. Add the garlic clove and a sprig of mint. Sauté gently until fragrant.
6. Add a strip of lemon zest and the blanched asparagus. Season with salt and pepper. Add a splash of the reserved asparagus water and let it simmer for a minute to create a light sauce. Remove the garlic, mint, and lemon zest.
7. On a lightly semolina-dusted surface, roll out the rested pasta into a thin sheet, about 1 mm thick. Let it dry slightly on a floured surface.
8. Cut the pasta sheet into tagliatelle strips, about 8 mm wide. Dust with semolina to prevent sticking.
9. Bring the reserved asparagus water back to a boil. Cook the tagliatelle for about 2 minutes until al dente.
10. Transfer the cooked pasta directly into the skillet with the asparagus sauce, using tongs. Add a little pasta water if needed. Toss to coat.
11. Add a knob of butter and a generous grating of Parmesan. Toss vigorously until the sauce is creamy and clings to the pasta.
12. Serve immediately. Optionally, make a nest of pasta on a plate, create a well in the center, and place a fresh egg yolk in it. Grate more Parmesan over the top and garnish with lemon zest and mint.