To make the dough, in a food processor or stand mixer fitted with a paddle attachment, combine the flour and salt, pulsing or mixing until blended. Add the eggs, milk, 2 TBS water, and the EVOO and process until a large ball of smooth dough forms and pulls away fro the sides of the bowl. The dough should be smooth and pliable. Add 1-4 additional TBS of water, if needed. Knead lightly and let the dough rest for 1 hour, covered in an oiled bowl.
Turn the dough out onto a lightly floured work surface and knead until smooth. It should not feel sticky. Place the dough in a large bowl, cover with a clean kitchen towel or plastic wrap and let rest for 1 hour.
blanched and chopped asparagus, plus 1 cup for pesto
generous tsp kosher salt, plus ¼ tsp
cloves garlic, mined
extra virgin olive oil
water, or as needed
crumbled feta cheese
finely chopped fresh Italian (flat-leaf) parsley