In a large bowl, combine the flour and salt, then add the water and oil. -Stir the mixture with a fork until it starts to form a ball. Then you can use your hands to combine the dough. If it's too dry, add more water (very little at a time) or if it's too wet, add a touch more flour.
Turn the dough ball out onto a well-floured cutting board. Flour your hands as well. You'll need to knead the dough for about 10 minutes, or until it becomes smooth and pliable. If the dough or board is too wet, dust with flour. You should be able to work with the ball without having it stick to anything. You may have to add flour periodically through the kneading process. To knead, push the dough away from you with the heel of your hand. Then fold it over on itself, turn it and repeat.
After kneading let the dough rest, covered in plastic wrap for about 10 minutes. After the dough has rested, divide it into eighths. I roll mine into a long log, and then cut into 8 sections. Work with one piece at a time, leaving the others covered with a damp tea towel so they don’t dry out. Using a pasta maker roll each section through on the widest setting 8-10 times until the dough is silky. Cover and rest 30-60 minutes.
Crank each of the sections through the pasta machine decreasing the roller setting by 1 each time you pass the sheet though until desired thickness is obtained (mine was between 2 and 4 mm thick).
Sprinkle a wooden board or counter lined with wax paper with flour. Place pasta sheets on flour and allow to rest 10 minutes (dry to the touch but still pliant).
Now you are ready to cut noodles. I made hand cut tagliatelle noodles because I like the rustic look of hand cut pasta, but fettuccini made with the fettuccini plate on the pasta machine would be great too!
Cook pasta in well salted boiling water for 2-3 min until al dente.
(makes 2 ½-3 ½ cups depending on desired consistency)
2 cups whole raw cashews rinsed very well under cold water, do not use roasted cashews
1 clove garlic, grated
Fresh squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Cover cashews with cold water, cover the bowl and refrigerate overnight
Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by about 1 inch.
Add 1 clove of grated garlic to the blender. Blend on high for several minutes until very smooth. (If you do not have a professional high-speed blender, which creates an ultra-smooth cream, you may want to strain the cashew cream through a fine-mesh sieve.)
Add lemon juice, salt and pepper to taste.
You can adjust the consistency of this cream by the amount of water used, adjust it to your preference.
1 lb fresh asparagus, rinsed and woody ends removed
Remove the asparagus tips and reserve. With a vegetable peeler shave each asparagus stock from top to bottom, making beautiful little asparagus ribbons. Immediately place the asparagus ribbons in an ice bath. Blanch asparagus tips in salted boiling water for 1 min, remove and place in ice bath. Drain asparagus and pat dry. Combine cooked pasta and cashew cream in a large bowl. Top pasta with shaved asparagus and asparagus tips. Enjoy!
Never juice a fresh lemon without zesting it first! You can save the zest in the refrigerator in a covered container for up to a week. You can also add zest to a jar of sugar to create lemon sugar.