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Asparagus, Shiitake, and Tomato Soup w/Matzo Pasta (P, KLP, TNT)
Serves: 8

3/4 cup matzo meal
1/4 teaspoon kosher salt
1 pinch freshly ground black pepper
2 large whole eggs
2 teaspoons olive oil, for the pasta
1 teaspoon olive oil, for the soup
2 cups fresh shiitake mushrooms, caps sliced
1 pound asparagus, tough ends trimmed, peeled and cut
3-1/2 cups low-sodium chicken broth
1/2 cup water
1 tomato, peeled, seeded and diced
2 cloves garlic, minced
1/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons fresh parsley, chopped

In a food processor, combine matzo meal, salt and pepper. In a glass measuring cup, combine eggs and oil.

With the processor on, gradually add egg mixture through the feed tube. Process until dough forms a ball, then process for 1 minute to knead. Transfer dough to a work surface.

Alternatively, place matzo meal, salt and pepper in a large mixing bowl. Make a well in the center and pour in eggs and oil. With a fork, whisk egg mixture, gradually incorporating matzo meal until it forms a soft, sticky ball. Transfer dough to a work surface and knead until smooth and elastic, about 10 minutes. The dough will be sticky at first, but will quickly become elastic and dry; resist adding more matzo.)

Cover with plastic wrap or a damp towel. Let rest for 30 minutes.

Cut pasta dough into 4 pieces. With a pasta machine, roll each piece into a sheet the thickness of a dime (#5 setting). With pasta machine or a large sharp knife, cut pasta sheets into 1/4" wide ribbons. Cut ribbons into 4" lengths. Spread on a matzo-dusted baking sheet, cover and set aside. Put a large pot of water on to boil for pasta.

Meanwhile, in a 3-quart saucepan, heat oil over medium-high heat. Add shiitakes and sauté until softened, about 1 minute. Add asparagus and cook, stirring, for 1 minute more. Add chicken broth, water, tomato and garlic. Bring to a simmer, reduce heat to low and simmer until asparagus is tender, 3-4 minutes.

Salt the pasta-cooking water, add pasta and cook until al dente, about 2 minutes. Drain and rinse with cold water.

To serve, divide pasta among 8 soup plates. Season soup with salt and pepper and ladle over pasta. Garnish with parsley. Serve immediately.

Make-Ahead Tip: The pasta can be made up to 1 day ahead; follow recipe through step 3 and refrigerate pasta in a plastic bag. Reheat by boiling for 1 minute.

Poster's Notes:
If you're looking for a creative way to use matzo, this beautiful soup is it. It's especially nice for Passover.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A