Fresh Linguini with Asparagus, Sun-Dried Tomatoes & Smoked Mozzarella

PASTA

1 2/3 cups (8oz/250g) all-purpose (plain) flour
pinch of salt
1 egg
1/4 cup (2floz/50ml) water

SAUCE

5oz (150g) asparagus, trimmed
3 tbsp unsalted butter
2 tbsp olive oil
8 sun-dried tomatoes
about 3/4 cup (6floz/180ml) vegetable stock
3 tbsp grated Parmesan cheese
salt & freshly ground pepper
5oz (155g) smoked mozzarella, finely diced

METHOD

• To make the pasta, place the flour and salt in a mixing bowl. Mix the egg and water together and fold into flour until mixture reaches an elastic and doughlike consistency. Cover and let stand for 2 hours. Break into 4 portions and roll out each into a thin sheet on a pasta machine or by hand. Cut noodles about 1/8 inch (2mm) wide and sprinkle with flour to prevent them from sticking together.
• For the sauce, cut the asparagus into cubes and boil for 2 minutes. Melt half the butter with half of the olive oil. Add the asparagus and sun-dried tomatoes and fry lightly. Add the stock and simmer for 5 minutes.
• Drop the pasta into a pan of boiling salted water for 3-4 minutes, stirring occasionally. Drain off the water and add the asparagus mixture to the pan. Add the remaining butter and olive oil, Parmesan, and salt and pepper. Gently mix together until it reaches a smooth and creamy consistency, then serve on 4 small heated plates, topped with finely diced mozzarella.