Daily Fresh Pastas Recipe

Make a flour well

Place 2.5 cups all-purpose flour on a clean work surface and make a large well in the center.

Add eggs and oil

Crack 4 large eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt.

Incorporate flour

Using a fork, whisk the eggs gently while gradually pulling in flour from the inner walls of the well until a shaggy dough forms.

Knead the dough

When the mixture is homogeneous, use your hands to knead for 8–10 minutes until the dough is smooth and elastic. If dough feels dry, add up to 1 tablespoon water; if sticky, sprinkle a little flour.

Rest the dough

Shape dough into a ball, brush with a little olive oil, wrap in plastic or place in a covered bowl and rest at room temperature for 30 minutes to relax the gluten.

Roll and cut

Divide dough into 4 pieces. Flatten one piece and run through a pasta machine or roll with a pin to desired thickness (about 1.5 mm for tagliatelle). Dust with flour, then fold or dust and cut into 1/4-inch (6–7 mm) ribbons for tagliatelle or cut to preferred shape. Toss lightly with flour to prevent sticking.

Dry briefly

Lay formed pasta on a lightly floured tray or hang to rest 10–15 minutes while you prepare the sauce.

Prep vegetables and aromatics

Peel and finely mince 1 shallot and 2 cloves garlic. Trim and cut asparagus into 1–1.5 inch pieces on a diagonal. Shell fava beans if using (or measure shelled peas).

Blanch asparagus and peas (optional)

Bring a pot of salted water to a boil (this will also be used to cook the pasta). Add asparagus pieces and peas/fava beans and blanch for 1 minute until bright. Remove with a slotted spoon into a bowl of ice water to preserve color. Reserve the blanch water for cooking pasta; keep vegetables aside.

Brown the butter

In a wide sauté pan over medium heat, melt 6 tablespoons unsalted butter. Stir occasionally; after about 4–6 minutes the butter will foam, then begin to develop a nutty aroma and light brown flecks. Watch closely to avoid burning.

Sauté shallot and garlic

Lower heat to medium-low and add the minced shallot to the brown butter. Sauté for 1–2 minutes until translucent. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Deglaze and finish vegetables

Add 1/2 cup light stock and 1 tablespoon lemon juice to the pan, scraping up any browned butter bits. Add the blanched asparagus, peas/fava beans and 2 cups baby spinach. Stir until spinach wilts, about 1–2 minutes. If the sauce seems dry, add up to 1/4 cup reserved pasta water.

Season and add herbs

Stir in 1 tablespoon lemon zest, 2 tablespoons chopped parsley, 1 teaspoon salt and 1/2 teaspoon black pepper. Remove pan from heat and stir in 3/4 cup grated Parmesan (reserve extra for serving) and 1 tablespoon extra-virgin olive oil to emulsify into the sauce.

Cook fresh pasta

Bring the reserved blanch/pasta water to a rolling boil and add a generous pinch of salt. Add the fresh pasta and cook 2–4 minutes depending on thickness (fresh pasta cooks quickly). Stir gently to prevent sticking and reserve about 1/2 cup of the cooking water before draining.

Combine pasta and sauce

Transfer the drained pasta to the sauté pan with the lemon-herb brown butter sauce. Toss over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time as needed to create a glossy sauce that clings to the pasta.

Adjust seasoning and cheese

Taste and adjust salt and pepper. If you want more acidity, add an extra teaspoon of lemon juice. Stir in additional grated cheese (up to 1/4 cup) if desired for creaminess.

Plate and garnish

Divide pasta among four plates or shallow bowls. Finish with a drizzle of extra-virgin olive oil, a sprinkle of extra grated cheese, the remaining chopped herbs and a little cracked black pepper. Serve immediately.