Kamut and asparagus soup

For 2 people
200 g whole kamut flour
500 g asparagus
3 shallots
0.5 clove of garlic
some basil leaves
extra virgin olive oil
salt
pepper
1 pinch of cayenne pepper

Sift the flour, kamut flour on a pastry board and add a little water at a time until the dough is pretty hard.
Let the dough dry out at least a couple of hours and then, with a crescent (or in a blender), chop until you have a paste with tiny balls (maffettini).
Peel the asparagus and boil them with some salt. Keep the cooking water.
When cooked privarteli toe and put everything in a blender with a tablespoon of oil, half a clove of garlic, some basil leaves, salt and a pinch of pepper.
Blend well until obtaining a cream, which you need to take part.
In a pot, preferably earthenware, saute the shallot thinly cut with two tablespoons of olive oil, a pinch of pepper and salt.
Add the cream of asparagus, cooking water and turn up the heat until you bring back to the boil.
Add the maffettini (the pasta that you got with kamut flour) and asparagus tips kept aside earlier.
Let it cook a couple of minutes, turn off the heat and serve with a drizzle of raw oil and a leaf of fresh basil.