Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pasta dough
Bacon
To cook the tagliatelle
How it's done
Pasta dough
Mix the flour, tip out onto the work surface and create a well in the centre. Beat the eggs and pour into the well along with the water. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour.
Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.
Tagliatelle
Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.
Bacon
Cut the bacon into approx. 2 cm strips. Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Drain the bacon on paper towels.
To cook the tagliatelle
Peel the lower third of the asparagus, shave lengthwise into approx. 2 mm strips. Cook the tagliatelle in boiling salted water for approx. 3 mins. until just al dente. Add the asparagus, cook for approx. 2 mins. Drain the tagliatelle with the asparagus.
Mix the eggs and cheese in a large bowl, season. Add the hot tagliatelle along with the asparagus, mix, top with the bacon.
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