Bandnudeln mit Wildspargel

Ingredients

• 100 g flour
• 100 g whole wheat flour
• 100 g semolina
• 3 eggs
• 2 tbsp olive oil
• Salt
• flour (for working)
• 250 g wild asparagus
• 1 sprig rosemary
• 0.5 tsp Coriander seeds
• 2 tbsp butter
• 100 ml Vegetable broth
• 80 g grated parmesan
• pepper (from the mill)

Instructions

1. 1.

   Sift flour and semolina onto a work surface. In the center make a well and crack eggs into it. Add olive oil and a pinch of salt. Knead with hands into a smooth, elastic dough that no longer sticks to the surface. Adjust flour amount as needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   After chilling, divide the dough for easier handling. Roll thinly with a pasta machine (or on a floured surface with a rolling pin) and cut into ribbons about 2.5 cm wide. Dust with flour and let dry on the work surface for about 20 minutes.

3. 3.

   Meanwhile rinse asparagus, trim ends and cut into 3–4 cm pieces. Wash rosemary, shake dry, strip leaves and finely chop needles. Crush coriander seeds finely.

4. 4.

   Cook pasta in a large pot of boiling salted water for 3–4 minutes until al dente.

5. 5.

   In a hot pan melt butter and sauté asparagus with coriander and rosemary for 2–3 minutes. Deglaze with broth, then toss drained noodles with half the Parmesan. Season with salt and pepper and serve sprinkled with remaining Parmesan.