Serves 6
50 min
Asparagus on Egg Noodles and Guanciale
Recipe GLPR321e638a268a75
Tender homemade egg noodles tossed with fresh asparagus and crispy guanciale, finished with butter and fresh chives. A simple, elegant Eastern European-inspired dish that celebrates quality ingredients and careful technique.
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Ingredients
2 cups all purpose flour
3 large eggs
1 teaspoon fine sea salt
2 tablespoons ice water
16 ounces fresh asparagus, tough ends removed and cut into 1 inch pieces
4 ounces guanciale, cut into 1/4 inch cubes
3 tablespoons unsalted butter
⅓ cup fresh chives, thinly sliced
to taste kosher salt
to taste fresh ground pepper
Directions
Mound the flour on a clean work surface and create a well in the center. Crack the eggs into the well and add the fine sea salt. Using a fork, beat the eggs lightly, then gradually incorporate the flour from the inner walls of the well, working from the center outward.
Once the mixture becomes shaggy, add the ice water a little at a time and continue incorporating flour until a rough dough forms. Knead the dough by hand for 8–10 minutes until smooth and elastic.
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to allow the gluten to relax.
Divide the dough into manageable portions. Using a pasta machine or rolling pin, roll each portion as thin as possible without tearing. Let the sheets dry slightly on a floured surface for 5 minutes.
Cut the pasta sheets into noodles approximately 1/4 inch wide. Loosely coil the noodles and let them dry on a floured surface until ready to cook.
Bring a large pot of salted water to a boil. Add the asparagus pieces and cook for 4–5 minutes until just tender-crisp. Remove the asparagus with a slotted spoon and set aside, keeping the cooking water boiling.
In the same boiling water, add the fresh egg noodles and cook for 3–4 minutes, stirring gently to prevent sticking, until they are tender but still have a slight bite. Drain the noodles and set aside.
In a large skillet over medium heat, cook the guanciale cubes until the fat renders and the edges become crispy, about 5–7 minutes. Remove the guanciale with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of the rendered fat in the pan.
Add the butter to the skillet with the guanciale fat and allow it to melt. Add the cooked noodles and asparagus to the skillet and toss gently to combine, heating through for 1–2 minutes.
Return the crispy guanciale to the skillet, add the fresh chives, and toss everything together gently. Season with kosher salt and fresh ground pepper to taste. Divide among serving bowls and serve immediately.
