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Recipe of the Month
Homemade Pasta with Asparagus, Clams & Mussels
Pasta dough ingredients
240gm egg yolks
pinch of salt
1/2 tsp olive oil
30 stems of wild asparagus
1/5kg mussels & clams
1 clove Garlic
1 Fresh Chilli
100ml White Wine
1. Place flour in a mound on a clean surface, making a well in the centre. Add eggs, olive oil & salt and gently whisk with a fork, drawing in the flour as you go. Bring dough together and kneed for 5-6 minutes until smooth and elastic. Sprinkle with additional flour, wrap with plastic wrap and let sit for 30 minutes.
2. Roll down pasta dough with a pasta machine into 1.5mm thick and 2cm wide ribbons. Cook in salted boiling water until soft but still al dente.
3. In a saucepan, sweat off garlic and chilli for a few minutes on medium heat. Add mussels and clams, and deglaze with white wine until they open. Mix in tomato and roughly chopped wild asparagus and cook for 3 minutes.
4. Add cooked pasta to the mussel & clam mixture and finish with light extra virgin olive oil.
*if you're unable to find wild asparagus, normal asparagus will work just fine with this recipe