Make a well out of the flour, season with the salt and rub the tonka bean over it. Put the egg yolk, egg and olive oil in the well and beat lightly with a fork. Using a fork, keep adding small amounts of flour from the edge and working in until the dough becomes more compact (see Alberto`s video). Then work in the flour with your hands. Use just enough flour until the dough is smooth.
Dough too soft: add more flour
Dough too dry: add the remaining egg white
When the dough has the right consistency, knead vigorously so that the gluten can set free. The excess flour is no longer needed.
Wrap the dough in cling film and let it rest on the work surface - do not chill!
After about 1 hour, process the dough in the pasta machine into tagliatelle.
Tonka cream sauce:
Bring the broth and cream with the tonka bean and vanilla pod to the boil, reduce, season with salt and pepper, add a little broth or cream if necessary. It is advisable to prepare this mixture a day in advance to intensify the aroma.
Peel the asparagus, cut into pieces approx. 2 cm long and blanch. Finely dice the onion and fry in olive oil. Cut the leek into fine strips and add, then cut the mushrooms into thin slices and add them as well. Salt and pepper the vegetables.
Bring the clay cream to the boil, pour through a sieve over the vegetables and finally heat the asparagus and crab meat in it.
Boil pasta, strain. Put the drained pasta in the finished sauce and mix everything well. Arrange in a spiral shape. Rub some tonka beans over the dish.
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