Spaghetti with Tomato Sauce, Green Asparagus and Buffalo Mozzarella

Put the flour in a bowl, add the pinch of salt and the egg, and if necessary, knead some more water and then everything into an elastic dough, wrap it in transparent foil and let it rest for at least 30 minutes at room temperature.

Then roll out thinly with the pasta machine and cut into spaghetti with the spaghetti attachment, then cook it in sufficiently salted water until al dente.

Heat some olive oil in a saucepan and fry the shallots and garlic until translucent, then add the sugar and the spicy tomato paste and roast for a few minutes. Then deglaze with a strong dash of brandy and let it reduce almost completely.

Then add the tomatoes, season with salt and pepper and let simmer for at least 4 hours, preferably longer, with the pot closed and at the lowest temperature. Finally, season again to taste.

Cut the asparagus diagonally into small pieces - I put the tips aside and used them for another dish. Heat some oil in a pan and fry the asparagus pieces for about 4 minutes while swirling.

Drain the spaghetti, catch a ladle of pasta water and add it to the sauce. Put the spaghetti back into the pot, add the sugo and the fried asparagus, mix everything well and arrange on pasta plates. Now pluck the mozzarella and pour over the pasta and sprinkle with spring onion rings.