Method

On the wooden plane we sift the flour by placing it in a fountain, creating a central volcano in which we will add 5 fresh eggs preferably yellow paste beaten with a pinch of fine salt and a tablespoon of extra virgin olive oil. Then we’ll add basil that previously, after having blanched the leaves for a few seconds in boiling water, we have blended with a few ice cubes until a thin and fluid cream is obtained. We incorporate, with the help of a fork, the flour with the eggs and the basil cream and we work the dough until a smooth and homogeneous ball is obtained, adding more flour if necessary. Let it rest in the fridge wrapped in food grade cling film for about 30-40 minutes, then we proceed to roll the dough into a thin sheet that we will cut transversely into irregular strips with a width of 1.5 -2 cm. 6-7 cm long. Dust our pasta with flour and leave it to dry in a cool and ventilated place until ready for use.
For the sauce:
After washing all the vegetables, we proceed by shelling the peas and broad beans, then we clean the asparagus by cleaning the stems of their exterior and cutting them into small washers, leaving the tips intact. We clean the spring onions of their outer leaves, eliminating also the green upper tips, then we cut the spring onions into slices. In a saucepan or pan with a high edge, we brown the bacon cut into strips, then we add the spring onions, peas, shelled broad beans and asparagus. We cook by adding a little water, a drizzle of extra virgin olive oil, salt and pepper and when the vegetables are almost cooked, we flavor with a handful of “nepitella” leaves or fresh thyme. With this dressing we will season our green maltagliati that we will serve on the table garnishing them with a generous sprinkling of black pecorino from Val d'Orcia.​