Passover Pasta Primavera

Ingredients for Passover Pasta Primavera

• 240ml matzo cake meal

• 2 large eggs plus 1 large yolk

• 45ml Wasser

• 2 Esslöffel Olivenöl

• Potato starch for dusting

• 2 Esslöffel Olivenöl

• 230g asparagus, trimmed and thinly sliced, leaving tips whole

• 1 medium courgette, halved lengthwise, then thinly sliced crosswise

• 160g frozen peas (optional)

• 6 spring onions, thinly sliced, keeping white and pale green parts separate from greens

• 1/3 cup grated Parmigiano-Reggiano plus some for serving

• 1 Teelöffel abgeriebene Zitronenschale

Stir together matzo meal and 1/2 teaspoons salt in a bowl. Make a well in centre and add eggs and yolk, then lightly beat eggs with a fork. Add water and oil and stir until dough just comes together. Knead dough 5 or 6 times. Form into a 5-inch square and put on a work surface dusted with potato starch, then dust dough with potato starch. Let stand 10 minutes.

Meanwhile, dust a large baking pan with some potato starch. Quarter dough. Roll out each piece on a surface dusted with potato starch until as thin as possible (1/16 inch thick) and about 10 by 8 inches, dusting rolling pin and surface of dough as needed. (If dough tears, patch it.) Using a pizza wheel or sharp knife, cut into long 1/2-inch-wide strips and transfer to pan in 1 layer along with any broken pieces of dough.

Cook in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until just tender, 1 to 2 minutes. Reserve 240ml cooking water, then drain pasta in a colander.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautée asparagus, courgette, peas (if using), white and pale green parts of spring onions, and 1/2 teaspoons salt, stirring occasionally, until vegetables begin to soften, about 5 minutes.

Add 120ml reserved cooking water to vegetables and cook, shaking skillet occasionally, until vegetables are just tender, about 2 minutes. Stir in pasta and spring onion greens until just coated with sauce. Remove from heat and stir in cheese and zest. Stir in more reserved water if desired. Serve with additional parmesan.

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