Ham and asparagus pasta nests recipe
 An impressive pasta bake that will knock friends' and family's socks off. 200g/7oz Italian ‘00’ flour2 free-range eggs 200g/7oz Italian ‘00’ flour 2 free-range eggs 500ml/18fl oz whole milk40g/1½oz butter40g/1½oz plain flour1 tsp freshly ground nutmegsalt and freshly ground white pepper 500ml/18fl oz whole milk 40g/1½oz butter 40g/1½oz plain flour 1 tsp freshly ground nutmeg salt and freshly ground white pepper 2 tbsp olive oil250g/9oz asparagus, finely sliced1–2 garlic cloves, crushed400ml/14fl oz chicken or vegetable stock40g/1½oz butter20g/¾oz plain flour 2 tbsp olive oil 250g/9oz asparagus, finely sliced 1–2 garlic cloves, crushed 400ml/14fl oz chicken or vegetable stock 40g/1½oz butter 20g/¾oz plain flour 250g/9oz mozzarella balls, torn 250g/9oz cooked ham, torn 6 tbsp freshly grated Parmesan, plus extra to serveblack pepper 250g/9oz mozzarella balls, torn 250g/9oz cooked ham, torn 6 tbsp freshly grated Parmesan, plus extra to serve black pepper Method To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes.Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve.To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes.Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool.Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel.To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes. To make the pasta, place the flour into a food-processor and pulse. Add the eggs one by one and keep pulsing for 2–3 minutes, until the mixture resembles fine breadcrumbs. Tip the dough onto a lightly floured surface and knead for 1 minute (it should be quite stiff and hard to knead). Wrap in kitchen film and leave to rest in the fridge for 20 minutes. Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve. Meanwhile, make the Béchamel sauce. Heat the milk in a small saucepan and melt the butter in a separate pan over a medium heat. Add the flour to the melted butter and mix well. Cook for 2 minutes. Tip the hot milk into the flour stirring continuously. Season with salt, pepper and nutmeg. Leave to cool until ready to serve. To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes. To make the asparagus sauce, place a frying pan over a medium heat and add the olive oil. Fry the asparagus and garlic for 2–3 minutes. Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool. Heat the stock in a small pan. Melt the butter in a separate pan over a medium heat. Mix the flour into the butter and cook for 1-2 minutes. Stir in the hot stock and add the asparagus. Leave to cool. Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel. Bring a large pan of salted water to the boil. Roll out the pasta into a large circle (about 40cm in diameter and as thin as you can make it). Carefully cook the pasta round for 1–2 minutes and then drain on a tea towel. To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes. To assemble the nests, spread half the cooled Béchamel onto the pasta, top with the mozzarella, ham and 4 tablespoons Parmesan. Roll into a log shape and wrap in a tea towel. Refrigerate for at least 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve. Pour half the asparagus sauce into a deep baking dish. Slice the pasta roll into 9 pieces and place into the dish. Spoon over the remaining asparagus sauce and all the Béchamel. Sprinkle with Parmesan and black pepper and bake for 20–30 minutes, or until browned on top. Sprinkle with a little Parmesan and serve.