Homemade hand-cut pasta with asparagus, peas, leeks and a cream sauce

Mound 2 cups all-purpose flour and make a well in the center.

Add the eggs, 1 teaspoon salt and 1 tablespoon oil to the well and incorporate the flour little by little with a fork.

Bring the shaggy dough together with a bench scraper and knead until smooth and it springs back when pushed (about 5 minutes; 8 to 10 is suggested).

Wrap in cling film and rest half an hour.

Cut asparagus into bite-sized pieces; cut the leeks, rinse out the dirt between the layers and dry.

Heat a little oil and butter in a pan; cook the asparagus a couple of minutes to soften.

Add the leeks for about a minute, then the thawed baby peas.

Add 2 garlic cloves and a touch more oil and cook until fragrant, about 40 seconds.

Raise the heat to a sizzle, add 2 tablespoons vermouth and cook off the alcohol and liquid, a minute or so.

Add 3/4 cup whipping cream and about 1/4 cup freshly grated parmesan, stir and turn off the heat.

Flour the surface, take a quarter of the dough and shape it into an oval.

Roll through the pasta roller on the widest setting two or three times per setting, stepping down to setting 4, without letting it fold over; thin enough to see a finger through.

Flour the sheet right away so it does not stick, cut into noodles and spread them on a parchment-lined baking sheet.

Reheat the sauce until thickening and bubbling; finish with salt, pepper and lemon zest.

Boil the fresh pasta in heavily salted water about 2 minutes.

Lift the pasta into the sauce with a spider, add a little pasta water, mix and top with extra parmesan.