Tagliatelle with Fresh Spring Vegetables

Sift flours on working surface, and form into a mound.  Make a well in the center.
Break in eggs, add a pinch of salt, and beat lightly with a fork.  Gently draw in flour without allowing eggs to escape.
Once eggs blended with flour and no liquid remains, start to knead dough, until soft and elastic, and isn't sticky any longer.
Work with clean hands (brush off any dry bits of flour) and eventually dust hands with more semolina to avoid sticking.
After about ten minutes, once dough is smooth and silky, wrap in plastic wrap or in cloth and let rest for 20 minutes at room temperature.

After the fresh noodle dough has rested, it can be rolled out with a rolling pin or pasta machine.

Divide the ball of dough into 2-3 pieces; keep the unworked pieces covered at the time (to prevent the dough from drying out). 

If using a rolling pin, roll the dough out on a floured board to 1-2 mm thick. Work from the center outward until you have an even surface. Regardless of the rolling method, it is important to work the dough well, rolling and stretching to the desired thickness.

If using a pasta machine, go through the thickest setting at first, 2-3 times, folding the dough over itself.  Continue to go through the next settings, rolling the dough through each one until you reach the second thinnest setting, so that you have thin sheets of dough. 

Cut the rolled dough into strips, either with the pasta machine's cutter or by hand.  To proceed by hand, fold each sheet over itself several times (dusting each fold with flour to prevent sticking) and cut it with a sharp knife into strips about 0.5 cm wide. Unroll each strip into fettuccine. Spread them out on a tray sprinkled with more semolina (or rice flour) to prevent sticking

Finely slice all the vegetables indicated for the seasonal vegetable sauce, removing any tough outer leaves or stems; set each vegetable aside in its own small container.

Soak the sliced artichokes in water with half a squeezed lemon to prevent browning.

Finely chop all herbs and set aside.

Heat 3 tablespoons of extra virgin olive oil in a large skillet and lightly sauté the onion with a pinch of salt.

When the onion begins to soften, add the carrots and sauté for a few minutes before adding the other vegetables in the following order: drained artichokes, zucchini, peas and fava beans, and asparagus.  Be sure to cook each vegetable for several minutes, stirring well, before adding the next vegetable that appears in the list above. 

Season to taste with salt and pepper. When vegetables are tender (add a few tablespoons of water if necessary and let steam a little), add chopped herbs and mix well.

Bring a large pot of salted water to a boil.  When it boils, add the noodles and cook for 3-4 minutes

Drain and add the cooked noodles to the pan with the cooked vegetable sauce.  

Stir well and serve immediately with fresh grated Parmesan cheese on top, if desired.