Papardelle with Fontina and Asparagus Sauce
Pappardelle con il Sugo di Fontina e Asparagi
Serves 4 - 6
Printable Version
Prepare the Fresh Pasta Sheets according to the recipe.
Dust the pasta sheets generously with flour. Roll each sheet up lengthwise and with a sharp knife, cut into 1 inch wide ribbons. Unroll the pappardelle, toss with additional flour to prevent the pieces from sticking together and set aside. If you are not using the pappardelle immediately, hang the pasta on a rack to dry.
Prepare the Fontina and Asparagus Sauce. Keep warm in a double boiler.
Cook the pappardelle in the boiling water until just tender, 3 - 4 minutes (depending on the thickness). Drain and return to the pot. Pour the sauce over the pasta and carefully toss to coat. Serve immediately.
CHEF’S TIP:
Another variation of the above sauce is:
Warm the milk and whisk in the eggs one at a time. Cook for 2 - 4 minutes, stirring continuously. Pour the warm milk mixture over the cooked asparagus and keep warm, over low heat. Cook the pasta as directed above, drain and add to the milk/asparagus mixture. Add the shredded cheeses and toss well. Serve immediately.
