Time: 1 ora
Difficulty: Facile

Ingredients for 8 people

500 g special mix fresh pasta Molino dalla Giovanna
380 g egg yolk
30 g extra virgin olive oil
a pinch of salt

For the sauce

800 g fresh salmon
200 g wild asparagus tips
2 shallots
½ glass of still white wine (Muller Thurgao)
50 g Taggiasche olives
1 chilli pepper
salt up

Time: 1 hour more rest
Difficulty: Easy

Proceeding

Prepare the pasta:
Pour the mix into a stand mixer with the hook leaf or in a large bowl and add the egg yolks, a pinch of salt, oil and knead the whole; obtained a homogeneous ball, Cover it with a kitchen towel moistened with water and let it rest in the refrigerator for 40 minutes.
Take up the dough and roll it into a dough sheeter up to a thickness of 2 mm; roll the sheets on themselves and cut with a knife to obtain 8 mm wide pappardelle.
Transfer the pappardelle on a tray sprinkled with rice flour and corn, let dry for 30 minutes.
Meanwhile prepare the sauce:
Remove the skin from the salmon and cut into cubes, put aside, wash the asparagus well keeping only the tips, finely chop the shallot and pour into a large pan, add three tablespoons of oil and leave to brown a few minutes on a low flame.
Add the asparagus in a pan and cook, in a separate pan put two tablespoons of oil and heat over a gentle flame, add the salmon and cook a few minutes, blend with white wine and cover with a lid, after a couple of minutes turn off and remove from the fire. 
Divide the chili in half lengthwise and cut into thin fillets, creating small cubes.
Put on the fire a pot with plenty of water, when it is boiling, add salt and cook the pappardelle, after about 3 minutes drain the pappardelle in the salmon pan, add the asparagus, olives and mix everything.
If necessary add cooking water to keep well, sporette in individual dishes and season with cubes of chili pepper.