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Les Marchés Publics de Montréal

Fresh pasta and asparagus ribbons

All recipes |  Main dishes, Side dishes

  • 45 min. (30 min. resting time)
  • Suggestions
  • – For this recipe, you will need a rolling mill.
  • – Use Italian 00 flour, which is finer.
  • – Use different coloured asparagus: purple asparagus also makes lovely ribbons.
  • – Try to sing in Italian with your children while you are rolling out your pasta.
  • – This recipe is just as memorable with a rosé sauce.
  • Ingredients

    Fresh pasta

    • Unbleached flour: 750 mL (3 cups)
    • Eggs: 4
    • Olive oil: 30 mL (2 tbsp.)
    • Water: 80 mL (1/3 cup) or more if needed


    • Québec asparagus 1 bunch
    • Springtime herb pesto 500 mL (2 cups)
    • Fresh Parmesan 125 mL (1/2 cup)
    • Fresh basil to taste
    • Salt and pepper to taste


    Mound the flour on a clean working surface, then make a well in the middle of it.

    1. Pour the olive oil and the eggs into the well, and using a fork, mix them together, gradually incorporating the flour and the water, until the dough becomes too stiff to work with the fork (add more water if necessary).
    2. Continue mixing with your hands and knead for 5-10 minutes, until the dough is smooth.
    3. Wrap it and let it rest on the counter for a good 30 minutes before using it.
    4. While the dough is resting, make asparagus ribbons with a vegetable peeler, by peeling the asparagus along its length. Set the ribbons aside in ice water.
    5. Divide the dough into eight balls and set them aside under a dish towel.
    6. Flatten the pasta dough balls and run them through the rolling mill, from thicker to thinner, from one setting to another. Let the pasta dry for a few minutes. Cut the pasta into the form you want (spaghettini, linguini, tagliatelle, etc.)
    7. Cook from 1 to 2 minutes in salted boiling water and serve immediately with our springtime herb pesto recipe (last month’s recipe), asparagus ribbons, Parmesan and whole basil leaves.

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