Fresh Pasta with Spicy Corn and Asparagus

• 4 large eggs
• 2 large egg yolks
• 1 teaspoon extra-virgin olive oil
• Salt
• 2 1/2 cups all-purpose flour, plus more for rolling
• 1/4 cup extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 large jalapeno, seeded and thinly sliced
• 2 cups fresh corn kernels (from 4 large ears)
• 1 pound pencil-thin asparagus, stalks sliced 1/4 inch thick and tips left whole
• Salt and freshly ground pepper
• 6 tablespoons freshly grated Pecorino Romano cheese, plus more for serving

1. In a glass measuring cup, mix the whole eggs, egg yolks, olive oil and a pinch of salt.
2. Put the flour in a food processor.
3. Drizzle the egg mixture over the flour and process in long pulses until the dough is evenly moistened and forms small clumps, about 2 minutes.
4. Transfer the dough to a work surface and knead until smooth and silky, about 2 minutes.
5. Shape into a ball, wrap in plastic and let stand at room temperature for 15 minutes or refrigerate overnight.
6. Cut the dough into quarters; work with 1 piece at a time and keep the rest covered.
7. Flatten the dough slightly and run it through successively narrower settings on a pasta machine until you reach the last setting.
8. Trim the ends and cut the pasta sheet into 12-inch lengths.
9. Drape the pasta sheets over a drying rack and let dry for 10 minutes.
10. Repeat with the remaining dough.
11. Lightly flour 2 pasta sheets and stack them on top of each other.
12. Starting at a short end, roll up the sheets very loosely.
13. Trim the edges and, using a large knife, cut the rolled dough into 1/4-inch-wide strips.
14. Unroll the strips, toss lightly with flour and transfer to a baking sheet lined with wax paper.
15. Repeat the process with the remaining sheets of pasta.
16. Toss the cut pasta occasionally to separate the strands.
17. Bring a large pot of salted water to a boil.
18. Add the pasta and cook, stirring occasionally, until barely al dente, 2 to 3 minutes.
19. Drain the pasta, reserving 1 1/2 cups of the cooking water.
20. Heat the olive oil in a large, deep skillet until shimmering.
21. Add the red onion and jalapeno and cook over moderately high heat, stirring, until softened, about 2 minutes.
22. Add the corn and asparagus stems and tips and cook, stirring occasionally, until crisp-tender, about 3 minutes.
23. Add 1 cup of the reserved pasta cooking water and a generous pinch of salt and pepper to the vegetables and bring to a boil over moderately high heat.
24. Add the pasta and cook, stirring, until the liquid is nearly absorbed and the pasta is tender, about 2 minutes; if necessary, add a little more of the pasta cooking water.
25. Add 6 tablespoons of the grated Pecorino and toss.
26. Serve the pasta in shallow bowls, passing extra Pecorino at the table.

eggs, egg yolks, extravirgin olive oil, salt, flour, extravirgin olive oil, red onion, jalapeno, corn kernels, thin, salt, freshly grated pecorino romano cheese

Taken from www.foodandwine.com/recipes/fresh-pasta-spicy-corn-and-asparagus (may not work)