|400 g||cake flour|
|4||eggs — large|
|250 ml||frozen peas|
|300 g||halloumi cheese|
|250 ml||sugar snap peas|
|1||fresh mint — a handful, chopped|
|4||eggs — larged and poached|
|125 ml||crème fraîche|
|20 ml||lemon juice|
|salt and freshly ground black pepper|
For the pasta, blend the flour and salt together in a food processor. Whisk the eggs together.
Add it to the food processor with the flour mixture and pulse until crumbly.
Turn the mixture out onto a clean surface and bring the dough together with your hands. Knead it lightly for a few minutes until smooth and pliable.
Form the dough into a disc, cover with plastic wrap and refrigerate for 30 mins.
Divide the dough into 4 pieces and roll out one piece at a time, using a pasta maker. Dust the machine and dough with flour every time you change the pasta machine’s setting.
Roll it through the machine from the thickest setting to the second thinnest setting. Cut the pasta sheets into 10cm sheets.
For the stack, bring a large pot of salted water to the boil. Cook the peas until tender, 5-6 mins.
Remove the peas with a slotted spoon and refresh under cold water. Cook the asparagus in the same boiling water, 2-3 mins.
Refresh and slice in half, lengthwise.
Heat a pan over medium heat. Slice the haloumi into 8 slices.
Fry for 1-2 mins on each side until golden.
Bring a large pot of salted water to the boil, add the pasta and cook 2-3 mins until tender. Strain
For the sauce, melted the butter in a small saucepan over medium heat. Whisk in the crème fraiche, lemon juice and milk and cook, 1 min.
Season it to taste. Thin it out with more milk, if needed.
Add the pasta and toss to coat.
To assemble, form a stack on each serving plate by layering the pasta with the peas, asparagus, haloumi and sugar snaps.
Top each portion with a poached egg and a few mint leaves.
For a cheats version 3 sheets of readymade lasagne per person can be used instead of the homemade pasta. Simply cook it in salted boiling water according to the instructions on the packet.