Noodles with crab meat, mushrooms and asparagus in tonka cream

Ingredients for 4 servings:

• 250 g flour
• 1 tsp salt
• 1 tonka bean(s), finely grated
• 1 egg yolk
• 2 eggs
• 1 tbsp olive oil
• 150 g mushrooms, king oyster mushrooms (or brown button mushrooms, dried morels or shitake mushrooms)
• 1 small onion(s), red
• 500 g asparagus, preferably green
• ½ stalk(s) leek
• 250 g crab meat
• 250 ml chicken broth
• 320 ml cream
• ½ tonka bean(s)
• ¼ vanilla pod(s)
• Salt (Fleur de Sel)
• Pepper, black from the mill

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

unusual combination, very aromatic starter

Pasta: Form a well in the flour, season with salt, and grate the tonka bean over it. Add the egg yolk, egg, and olive oil to the well and lightly beat with a fork. Using a fork, add small amounts of flour from the edge and work it in until the dough becomes more compact (see Alberto’s video). Then work the flour in with your hands. Only use enough flour to make the dough smooth. Dough too soft: add more flour. Dough too dry: add some of the remaining egg whites. When the dough has the right consistency, knead it vigorously to release the gluten. The excess flour is no longer needed. Wrap the dough in cling film and let it rest on the work surface – do not refrigerate! After about 1 hour, process the dough into tagliatelle in the pasta machine. Tonka cream sauce: Bring the broth and cream to a boil with the tonka bean and vanilla pod, reduce the liquid, season with salt and pepper, and add a little broth or cream if necessary. It is recommended to prepare this mixture a day in advance to intensify the flavor. Peel the asparagus, cut it into approximately 2 cm long pieces, and blanch it. Finely dice the onion and fry it in olive oil. Finely slice the leek and add it, then thinly slice the mushrooms and add them as well. Season the vegetables with salt and pepper. Bring the tonka bean cream to a boil, pour it through a sieve over the vegetables, and finally heat the asparagus and crab meat in it. Cook the pasta and strain. Add the drained pasta to the prepared sauce and mix everything well. Serve in a spiral shape. Grate some tonka bean over the dish.