Ricotta cavatelli primavera with asparagus and melted leeks

Whisk the strained ricotta with the eggs and kosher salt until smooth.

Make a well in the flour on the work surface, add the ricotta mixture to the center and work the flour in.

Knead only until the flour is hydrated and the dough is uniform and smooth, soft and slightly tacky but not sticky; add a little flour if it sticks.

Rest the dough in the fridge at least an hour, ideally a couple of hours and up to 24.

Divide and roll into ropes about half an inch thick, cutting any longer than about 16 inches in half; roll from the center outward with the palms.

If the dough sticks in the machine, knead in a little more flour and reroll; flour each rope and pass it through the cavatelli maker.

Spread the cavatelli on a parchment-lined sheet tray to dry so they do not stick.

Snap the tough ends off the asparagus and cut into half to three-quarter inch pieces.

Discard the dark green leek tops, split lengthwise and rinse out the dirt; slice thinly crosswise.

Smash the garlic cloves; slice the chives.

Salt the pot of water at a low boil; blanch the asparagus a couple of minutes until still slightly crisp but mostly tender.

Sweat the leeks and garlic in a couple of tablespoons of olive oil over medium in the saute pan with a little salt, stirring now and then, without color, until very soft.

Lift the asparagus out with a spider and run under cold tap water until cold; drain and set aside.

Dust excess flour off one tray of cavatelli; the other can be frozen on the tray and bagged.

At a rolling boil, cascade the cavatelli into the water so they do not stick; cook a few minutes until they rise to the surface.

Add a ladle of pasta water and a little more olive oil to the leeks over medium; add lemon zest.

Add the Parmesan gradually, stirring, so it melts and emulsifies into the pasta water; add more pasta water if it looks dry; the sauce thickens and turns glossy.

Add the asparagus and cavatelli and a touch more pasta water; take off the heat.

Stir in a little butter; squeeze in lemon juice; taste, add black pepper and more lemon; add the chives.

Serve in a pasta bowl topped with a dollop of cold ricotta, basil leaves, a little extra Parmesan, olive oil and a final squeeze of lemon.