Category: Pasta

Categories
Fish Pasta

Smoked Salmon Carbonara

  • 3 Tbsp. kosher salt, plus more
  • 4oz. smoked salmon
  • 2oz. Parmesan
  • 4 large egg yolks
  • 2 large eggs
  • Freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1lb. spaghetti, bucatini, or rigatoni

Heat 6 qt. water in a large pot over high. When water starts to steam, add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil faster).

While you are waiting on the water, do a little prep. Cut the smoked salmon into about 1x¼” strips. Finely grate 2 oz. cheese and set aside one-quarter of cheese for later.

Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks remain, then stir in remaining grated cheese. Add several cranks of pepper and set aside.

Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium. Add salmon and cook, stirring occasionally, until crisp around the edges, 7–10 minutes.

Remove pot from heat. Using a wooden spoon, fish out salmon pieces and transfer to a small bowl. Pour fat into a heatproof measuring cup, then add back about 3 Tbsp. to pot. Discard any remaining oil.

Cook 1 lb. pasta in boiling water, stirring occasionally, 2 minutes shy of package instructions. Just before pasta is finished, scoop out 1¾ cups pasta cooking liquid with same heatproof measuring cup.

Add 1 cup reserved pasta cooking liquid to Dutch oven and bring to a boil over medium-high. Drain pasta in a colander, then transfer to Dutch oven.

Cook pasta, stirring constantly and vigorously, until al dente and water is reduced by about half, about 2 minutes. Remove pot from heat.

Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy sauce. Season with salt, if needed. Thin sauce with remaining ½ cup pasta cooking liquid, adding a tablespoonful at a time, until it’s the consistency of heavy cream (you most likely won’t use all of it).

Mix in salmon and divide pasta among bowls. Top with pepper and reserved cheese.

Categories
Pasta Vegetarian

Fried Tagliatelle With Chickpeas and Smoky Tomatoes

1 hour, plus at least 8 hours’ soaking

INGREDIENTS

FOR THE SMOKY TOMATO OIL:

  • 8 ounces/250 grams datterini or cherry tomatoes
  • ½ cup/120 milliliters olive oil
  • 1 tablespoon tomato paste
  • 2 ½ teaspoons chipotle chile flakes
  • 1 ½ teaspoons sweet paprika
  • ½ teaspoon kosher salt

FOR THE PASTA:

  • 2 tablespoons olive oil
  • 8 dried tagliatelle nests
  • 1 cup/200 grams dried chickpeas, soaked 8 to 24 hours in plenty of cold water with 1/2 teaspoon baking soda (bicarbonate of soda)
  • ½ teaspoon baking soda (bicarbonate of soda)
  • 2 garlic cloves, minced
  • 2 lemons, 1 halved and the other cut into 4 wedges
  • 1 tablespoon roughly chopped fresh parsley

PREPARATION

  1. Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
  2. Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don’t worry if you don’t get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
  3. Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
  4. Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
  5. Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
Categories
Pasta Vegetarian

Pasta with Brussel Sprouts, Leeks, Parmesan and Lemon

  • 1 pound brussels sprouts
  • 1 large leek, white and pale-green parts only
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt, freshly ground pepper
  • 1 lemon, zest removed with a vegetable peeler, cut into very thin strips
  • 4 garlic cloves, finely chopped
  • ½ cup dry white wine
  • 12 ounces pasta
  • 2 ounces Parmesan, finely grated, plus more for serving
  • Lemon wedges (for serving)

Trim brussels sprouts with a paring knife, then snap off several dark outer leaves from each; set aside. Cut sprouts into quarters (or halve if very small). Starting at root end, cut half of leek into ½”-thick rings, then chop remaining leek.

Heat 2 Tbsp. oil in a large skillet over medium. Add brussels sprout quarters and leek rings; season with salt and pepper and cook undisturbed until deep golden brown, about 3 minutes.

Toss and continue to cook, tossing occasionally, until browned all over and tender, about 3 minutes more. Transfer to a medium bowl.

Set aside a little lemon zest for serving and add remaining zest along with chopped leek, garlic, and 2 Tbsp. oil to same skillet. Season with salt and pepper and cook, stirring often, until garlic and leek are golden, about 4 minutes. Add wine, bring to a boil, and cook until skillet is almost dry, about 3 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water until very al dente, 8–10 minutes; drain, reserving 1 cup pasta cooking liquid.

4 bowls: 1) Browned leek rings and quartered sprouts 2) wine, lemon zest, garlic, chopped leeks 3) reserved brussels sprout leaves 4) pasta

With the 2 wine, lemon zest, garlic and chopped leeks still in the skillet, add 4 pasta to skillet along with 3 reserved brussels sprout leaves, 1 brussels sprout quarters and leek rings, and ½ cup pasta cooking liquid; toss to combine.

Bring to a simmer, then gradually add 2 oz. Parmesan, tossing constantly. Cook, shaking skillet to toss pasta and adding more pasta cooking liquid as needed, until pasta is al dente and sauce is thickened and glossy, about 3 minutes. Season with salt and pepper.

Divide pasta among bowls. Top with more Parmesan and pepper and reserved lemon zest; drizzle with oil. Serve with lemon wedges for squeezing over.

Categories
Pasta Vegetarian

Porcini Pasta

  • 455g pappardelle pasta
  • Juice of half a lemon
  • 60g parmesan cheese, grated
  • 2 garlic cloves
  • 25g dried Porcini mushrooms
  • 1 small glass white wine
  • 300g fresh chestnut mushrooms, sliced
  • 75g butter
  • Handful parsley, chopped

September in Ardennes has a lot of Porcini fresh so I used that and had no need for regular mushrooms or dried mushrooms.

1.Place the Porcini Mushrooms in a small bowl, cover with boiling water and leave to rehydrate for 15 minutes.

2.Melt the butter in a frying pan, and fry the chestnut mushrooms on a moderate heat for 3 minutes.

3.Lift the rehydrated Porcini Mushrooms from the bowl and fry with the chestnut mushrooms for 2 minutes.

4.Peel, and finely slice the garlic and add to the pan with a few grinds of salt and pepper.

5.Stir the mushroom from time to time allowing them to go nicely golden.

6.Bring a large pan of salted water to the boil and cook the pasta according to pack instructions. (see fresh pasta recipe)

7.Place the wine and half of the mushroomy water into the frying pan, and allow to simmer on a gentle heat.

8.When the pasta is ready, drain and add to the mushrooms.

9.Throw in the parsley, parmesan and fresh lemon juice, and toss so that all the pasta is nicely covered. Serve.

Categories
Pasta

Homemade Pasta

  • 300 gr 00 flour
  • 185 gr wet (2 eggs + 3 yolks and water to reach 185)
  • 1 tsp table salt
  1. whisk dry ingredients including 1 tsp table salt and then add the 185 gr of wet ingredients. If you can do this in two steps in a food processor its better.
  2. 1 minute kneading before adding any extra flour
  3. fold small and press heel of hand and turn-no tearing or holes (sticky hands) Add with small amounts.
  4. Knead for 8-10 minutes
  5. Cover with plastic and rest for 30 at room temperature.
  6. Always roll it out the same day you make it.
  7. Tighten machine to table. Place at the edge of the tabletop so that you have a lot of room to let the dough come out of the machine
  8. Semolina flour on the the area where you will place the ready pasta
  9. Put regular flour in front of the pasta machine for working. (not semolina)
  10. cut into 3 parts and wrap the other three parts in plastic
  11. flatten the piece of dough and set machine to 1
  12. Run through 4 times and try to make a rectangle
  13. when you are happy with the shape then go through each setting twice.
  14. Add flour if it is sticky
  15. Cut in half if its unmanageable
  16. stop at 6
  17. if you are filling, do it while the dough is sticky. If you are cutting into ribbons, let the sheets of dough dry. Until they feel like leather. When the first side feels good, flip. About 15 minutes.
  18. If you want to store the sheets (cut right before cooking) the put the dried sheet stacked with parchment paper, flour and plastic wrap. They will last in the fridge for one to two days. (you can fold)
  19. sprinkle with semolina. Roll the sheet on both ends towards the middle. Then cut into the thickness you want.
  20. Place your knife flat on the board and shove under at the crease, then lift (17:44)
  21. Fresh pasta needs a lot of salt in the water. 6.5 quarts with 1/4 c salt
  22. covered pot with salt will boil over so add the salt at the almost boiling
  23. Drop in pasta into the water and cook for 1 minute
  24. Do not drain with a colander. Take it out with tongs and slotted spoon to leave flour in the bottom of the pot.
  25. Put in the the hot pasta sauce and add butter.

Categories
Pasta Shrimp

Oven roasted tomato shrimp spaghetti

  • 1 1/2 cups grape tomatoes
  •  1 tablespoon extra-virgin olive oil
  •  1 teaspoon thyme leaves
  •  Kosher salt and freshly ground pepper
  •  3/4 pound linguine
  •  1 cup heavy cream
  •  3/4 pound large shrimp—shelled, deveined and halved lengthwise
  •  2 teaspoons fresh lemon juice
  •  1 teaspoon finely grated lemon zest
  •  1 tablespoon coarsely chopped flat-leaf parsley 

Preheat the oven to 177c. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.    

Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.   

Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once. Make Ahead

**The roasted tomatoes can be refrigerated overnight.

Categories
Fish Pasta

Penne Pasta with smoked salmon

  • 350 g / 12 oz / 3 cups dried penne
  • 115 g / 4 oz / thinly sliced smoked salmon
  • 2-3 fresh thyme sprigs
  • 2/3 cup cream
  • 2 tbsp cream cheese
  • 2 tbsp butter
  • salt and pepper to taste
  • grated parmesan

Cook the pasta in a saucepan with salted boiling water according to the instructions on the package. Save some of the water.

Meanwhile, slice the smoked salmon or chop it up into thin strips. Strip the leaves from the thyme sprigs.

Melt the butter in a large saucepan. Stir in the cream and the cream cheese with about a quarter of the salmon and thyme leaves, then season with pepper. Heat gently for 3 to 4 minutes, stirring all the time. Do not allow to boil. Taste the sauce for seasoning.

Drain the pasta and toss it in the cream and salmon sauce. Add water if too thick. Divide among four warmed bowls and top with the remaining salmon and thyme leaves. Sprinkle with parmesan.

Categories
Pasta Scallops

Penne Pasta with Gorgonzola cream sauce and scallops

  • 3/4 cup broth
  • 1/2 cup dry white wine
  • 1/2 pound Gorgonzola or other blue cheese, crumbled (about 2 cups)
  • 2 cups heavy cream
  • 3 tablespoons butter
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1 pound penne
  • scallops
  • 1/3 cup grated Parmesan, plus more for serving
  • 3 tablespoons chopped fresh parsley

In a medium stainless-steel pot, combine the broth and wine and bring to a boil over moderate heat. Cook until the mixture is reduced to about 2/3 cup, 5 to 10 minutes. 

Reduce the heat to moderately low and add the Gorgonzola, cream, and butter. Bring to a simmer; cook, stirring, until the cheese melts and the sauce thickens slightly, about 5 minutes. Add the salt and pepper. Remove from the heat.

In a large pot of boiling, salted water, cook the pasta until almost done. Drain.

Grill the scallops on high heat. Cut into 4. Toss the pasta and scallops with the Gorgonzola sauce, Parmesan, and parsley. Serve with extra Parmesan.

 Notes

Variations Try the sauce and pasta with broccoli, asparagus, green beans, sauteed mushrooms or just fresh herbs.