Linguine: Add the flour to a clean surface and make a well. Add the eggs to center of a well and whisk using a fork.
Gradually bring in flour from the outside until it is combined. Use a bench knife to scrape together all of the ingredients and knead for at least 7 minutes. You may need to add a bit of water if the dough is too dry.
Once the dough is kneaded form it into a ball and wrap in plastic wrap, and chill for 30 minutes.
Next, divide the dough into 3 sections and roll out each piece using a pasta roller with hand crank on the lowest setting. Next, turn the setting higher and roll the dough. Repeat until you get to #6 setting and roll it again. The dough should be a long thin sheet. Set aside on a floured surface and repeat with the other 2 dough balls. Cut the dough sheets into 10"-12" sections.
Add the linguine attachment, sprinkle the dough again with flour and roll out each 10"-12" cut sheets of dough and form into little pasta balls on a sheet tray lined with parchment paper. Rest for at least 10 minutes so that pasta can dry out a bit.
Pasta: Add the olive oil to a large saute pan over medium-high heat and cook the mushroom until they are caramelized. Once brown, about 3 to 4 minutes add in the garlic and mix in.
Turn the heat to low and add in the asparagus and cook for 2 to 3 minutes. Turn the heat off.
Add ½ of the pasta to a large pot of boiling salted water and cook until al dente, about 2 to 3 minutes.
Transfer the pasta to the saute pan with veggies and toss in ricotta cheese, parmesan, salt and pepper and mix until combined.
Add the tossed pasta to a plate and garnish with prosciutto ham, sliced burrata, parmesan cheese, lemon zest and parsley.