For the pasta:

• 2 and 3/4 cups unbleached all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup semolina flour

For the sauce:

• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 pound pencil-thin asparagus, woody ends trimmed, chopped and blanched
• 6 canned Italian plum tomatoes, chopped
• 2 teaspoons each minced Italian parsley, basil, chives, thyme, mint, oregano, and tarragon
• 1/8 teaspoon chili flakes
• salt

Make the pasta: Pour the flour on a counter and form a well. Add 1/2 cup plus 2 tablespoons of water and the salt to the well, and work together until smooth and homogenous; you might need to add a little flour or water. Wrap; let rest for 1 hour on a wooden board.

Roll the dough out on a lightly floured counter until it is 1/16" thick. Dust with semolina. Fold the dough over itself; cut into 1/8" pieces, making long strands. Untangle the strands; dust with semolina to prevent the strands from sticking. Bring a large pot of water to a boil. Cook the pasta until it is al dente; drain.

Meanwhile, make the sauce: Heat the olive oil in a skillet wide enough to accomodate the pasta. Add the garlic; cook until aromatic. Fold in the asparagus (reseve the tips) and tomatoes, and sauté until the tomatoes break down, about 3 minutes. Stir in the herbs, chili flakes, salt, and pasta, sauté for 1 minute, and adjust the seasoning. Decorate with the asparagus tips. Serve hot. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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