Recipe by Alberto Basso: Asiago Assoluto.
For the fresh pasta
- 225 g of flour for pasta
- 75 g semolina
- 4 egg yolks
- 2 whole eggs
- A pinch of salt
Procedure
Mix flours with salt, add eggs and knead until mixture is smooth and elastic. Cover with plastic wrap and let rest in refrigerator for 30 minutes.
For the filling
- 300 g fresh cream
- 100 g of Asiago stravecchio cheese
- 150 g of egg yolk
Procedure
Soak the cheese in the cream, add the yolk and bring to the temperature 86 °C. Homogenize and allow to cool.
For the old Asiago broth
- 700 g old Asiago
- 100 g water
Procedure
Infuse in water overnight in the refrigerator the cheese cut into cubes. Blend in a blender for 5 minutes, strain.
Dish composition
Roll out the dough and stuff with the filling. Cook and serve in the broth.
