1 cup all-purpose flour
2 tablespoons snipped fresh parsley
1 tablespoon vegetable oil
1 teaspoon salt
1 garlic clove, pressed
1/4 pound asparagus spears, trimmed and cut into 1-inch pieces
2 tablespoon butter
1/2 cup frozen peas
1/2 small yellow squash, scored and sliced
1/2 small zucchini, scored and sliced
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/2 teaspoon lemon zest
Coarsely ground black pepper
For noodles, place flour in Classic Batter Bowl. Whisk eggs, parsley, oil, salt and garlic in small bowl. Make a well in center of flour; pour egg mixture into well. Mix thoroughly until dough forms into a ball. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth, adding additional flour as needed to form a very firm dough. Cover; let dough rest 30 minutes.
Divide dough into four equal balls. Using Baker’s Roller, roll out each ball as thinly as possible into a rectangle at least 12 x 4 inches. (When desired thinness is achieved, dough will be slightly translucent.) Slice into 1/4-inch-wide strips using Pizza Cutter; separate noodles. Let dry at least 30 minutes before cooking.
Fill (8-qt.) Stockpot halfway with salted water; bring to a boil. Add asparagus and blanch 1 minute; remove and set aside. Add noodles to boiling water; cook 2-3 minutes or until slightly firm, then drain. Meanwhile, for vegetables, melt butter in (10-in.) Saute Pan. Add asparagus, peas, squash, zucchini, half of the cheese and noodles; toss until heated through. Garnish with remaining cheese, lemon zest and black pepper.
Yield: 2 servings