Name: Asparagus Caramelle
Cook time: 5400 s
Total time: 5400 s
Yield: 40-50 caramelle
Ingredients: For the pasta dough; 350 gr 00 flour; 12 pasture raised egg yolks; 1 pasture raised egg; 1 tsp spirulina powder; 5 gr salt; For the filling; 450 get ricotta; 20 asparagus; 3 garlic confit; 1 pickled lemon; 1 tsp black pepper; Yogurt stone/ricotta salata (to your liking); For the sauce; 80 gr butter; 30 gr water; 10 tips of asparagus; Salt; For serving; Yogurt stone/ricotta salata (to your liking); Sumac

BENGINGI

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Asparagus Caramelle

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1 h 30 min

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Hey Gingis, I have a super cool recipe for you. Recently I hosted Joe Sasto at the studio! Joe is known for his amazing pasta dough, and together with my middle-eastern touch, we created a super beautiful seasonal pasta for you. The pasta dough was dyed with spirulina powder which gives a super vibrant color but does not overpower the filling flavors, which consist of ricotta, pickled lemons, garlic confit, black pepper and grated yogurt stone. After opening the pasta and cutting the sheet into a rectangular shape, we fill it and fold into a candy shape. That’s why this pasta shape called “Caramelle” which means candy in Italian. Get ready to savor the beauty of asparagus in a whole new light with this Caramelle Pasta. It’s a perfect activity for the weekend to make with your loved ones.

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Ingredients

For the pasta dough

350 gr 00 flour

12 pasture raised egg yolks

1 pasture raised egg

1 tsp spirulina powder

5 gr salt

For the filling

450 get ricotta

20 asparagus

3 garlic confit

1 pickled lemon

1 tsp black pepper

Yogurt stone/ricotta salata (to your liking)

For the sauce

80 gr butter

30 gr water

10 tips of asparagus

Salt

For serving

Yogurt stone/ricotta salata (to your liking)

Sumac

Directions

Step 1

Start by making the pasta dough- pour the flour on your working surface and create a pit in the middle.

350 gr 00 flour

Step 2

Add the egg yolks, egg, spirulina powder and salt. Mix and knead for 12-15 min, until the dough is elastic and smooth.

12 pasture raised egg yolks

1 pasture raised egg

1 tsp spirulina powder

5 gr salt

Step 3

Wrap the pasta with a plastic wrap and set aside while we work on the filling.

Step 4

Blanch the asparagus in boiling water for 1 minute, then transfer to ice water to stop the cooking.

20 asparagus

Step 5

In a food processor, combine the ricotta, garlic confit, pickled lemon, black pepper, and yogurt stone. Blend until smooth.

450 get ricotta

3 garlic confit

1 pickled lemon

1 tsp black pepper

Yogurt stone/ricotta salata (to your liking)

Step 6

Add the asparagus and blend until smooth.

20 asparagus

Step 7

Transfer the filling into a piping bag.

Step 8

Open the pasta with a pasta machine to the second thinnest notch in your machine.

Step 9

Using a pizza cutter, cut the pasta sheet into rectengular shape, about 1X2.5 inches size.

Step 10

Pipe the filling in the middle.

Step 11

Shape the caramelle- roll the pasta rectangle on itself. Tight the sides.

Step 12

Prepare the sauce for the pasta by combining water, butter, asparagus's tips and salt.

80 gr butter

30 gr water

10 tips of asparagus

Salt

Step 13

Boil the caramelle until they float, then immediately transfer to the sauce.

Step 14

Cook for 1 min and serve. Grate some yogurt stone/ricotta salata and sprinkle sumac on top.

Yogurt stone/ricotta salata (to your liking)

Sumac

Step 15

YASSS!

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