200 g flour for noodles mix with 200 g semolina for noodles, 90 g whole egg mix with 60 g egg yolk, 1 tbsp. Melon Vinegar and 1 tbsp. Sunflower-Seed Oil Work this mixture into the flour, season with some salt and kned the batter for about 15 minutes. Bring the dough into a round shape, wrap it in plastic lining and leave it to rest for about 1 hour. Cut noodles out of the dough either by hand or by using a noodle-machine. Cook the noodles in salted water until al dente, and marinate them in melon-vinaigrette:
5 tbsp. Melon Vinegar mix in a blender with 2 tbsp. white port, 1 tbsp. dry sherry, 6 tbsp. vegetable stock Season the mixture with salt and pepper and honey and mix the ingredients well one more time. Carefully stir in 6 tbsp. Saflor Oil and 10 tbsp. Manestrini Olive Oil
16 green asparagus peel, sauté and marinate in the vinaigrette. Form small nests from the noodles by using a large fork, place the noodles on top of the marinated asparagus and finish by spraying Melon Vinegar onto the dish.
serves 4
