Allowing the pasta dough to rise (just like a bread dough) before rolling and shaping gives the cecamariti in this dish its characteristic texture and flavor. Fine Italian 00 flour can be found at specialty food shops and amazon.com.
Slideshow:More Pasta Recipes
1 3/4 cups (about 7 ounces) 00 flour
1 tablespoon kosher salt, plus more for seasoning
4 large egg yolks
1 large egg
5 1/2 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 pound mixed mushrooms, cut into bite-size pieces
1 pound asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon crushed red pepper
1/3 cup dry white wine
1/4 cup heavy cream
1 tablespoon fresh lemon juice
Shaved ricotta salata, for serving
How to Make It
Place flour and 1 tablespoon salt in a food processor; pulse until combined. Beat egg yolks, whole egg, and 1 1/2 tablespoons oil in a medium bowl. Add egg mixture to food processor, and pulse until dough just comes together. Gradually add water, 1 tablespoon at a time, if dough is too dry or doesn’t come together. Transfer dough to a lightly floured work surface, and knead until very smooth, 5 to 10 minutes. Cover dough with plastic wrap, and let stand at room temperature for 1 hour.
Pinch off a 1/2-inch piece of dough, and roll it between your hands to form a thin 2- to 3-inch-long rope; transfer to a rimmed baking sheet. Repeat with remaining dough.
Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain, reserving 1/2 cup cooking liquid. Toss pasta with 1 teaspoon oil in a bowl to prevent sticking. Wipe out saucepan with paper towels.
Add remaining 1/4 cup oil to saucepan, and heat over medium-high. Add mushrooms to pan, and season to taste with salt and black pepper. Cook, stirring occasionally, until tender and lightly browned, about 8 minutes. Add asparagus and crushed red pepper, and cook, stirring, until crisp-tender, 2 to 3 minutes. Add wine, and cook, scraping up any browned bits from the pan, until liquid is absorbed, about 2 minutes.
Add pasta, heavy cream, lemon juice, and reserved 1/2 cup cooking liquid to pan. Reduce heat to medium, and cook, tossing, until pasta is lightly coated, about 2 minutes. Season to taste with salt and black pepper. Transfer to 6 shallow bowls, and serve immediately with shaved ricotta salata.
The uncooked pasta can be covered with plastic and refrigerated overnight.
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