Recipe

Nori Pappardelle with Blistered Cherry Tomatoes

by Sasha Marx

Early on in my development of this dark green, deeply savory pasta dough packed with nori seaweed powder, I decided I wanted to make two different sets (restaurant lingo for the components that make up a dish) to show off its versatility. The first pasta, Nori Pappardelle with Mussels and Butter, is a balancing act of delicate sea flavors. This recipe is anything but delicate. I think a more fitting description would be “umami bomb.” Seaweed is rich in naturally occurring glutamic acid, the amino acid that makes some of our favorite foods incredibly savory. I wanted to turn up the umami factor to 11, so I looked to other ingredients that are also high in glutamic acid: tomatoes, fish sauce, and aged cheese. These heavy hitters are balanced out with extra-virgin olive oil, sherry vinegar, and smoked paprika to make a simple but intensely savory and satisfying sauce that comes together in a flash. For the full scoop on all things seaweed, check out our feature story, “In the Weeds”.

Photography by Steve Klise
Food Styling by Marie Piraino  

Yield
Serves 4
Ingredients
225 g bread flour, plus extra for dusting
28 g nori powder
1.5 g plus 1.5 g plus 18 g kosher salt, divided, plus extra for seasoning
150 g eggs (3 large eggs) plus 40 g egg yolks (2 large yolks)
5 g plus 48 g extra-virgin olive oil, divided
3,600 g water
300 g cherry tomatoes
2 g smoked paprika
8 g sherry vinegar
4 g fish sauce
28 g Pecorino Romano cheese, grated
12 g thinly sliced chives
1½ cups (8¼ ounces) bread flour, plus extra for dusting
½ cup nori powder
½ teaspoon plus ½ teaspoon plus 2 tablespoons kosher salt, divided, plus extra for seasoning
3  large eggs plus 2 large yolks
1 teaspoon plus 1 tablespoon extra-virgin olive oil, divided
4 quarts water
12 ounces cherry tomatoes
½ teaspoon smoked paprika
2 teaspoons sherry vinegar
1 teaspoon fish sauce
1 ounce Pecorino Romano cheese, grated (½ cup)
¼ cup thinly sliced chives
Essential Equipment
Instructions
    • 225 g bread flour, plus extra for dusting 
    • 28 g nori powder 
    • 1.5 g kosher salt 
    • 150 g eggs (3 large eggs) plus 40 g egg yolks (2 large yolks) 
    • 5 g extra-virgin olive oil
    Whisk flour, nori powder, and 1.5 grams salt together in bowl of stand mixer. Whisk eggs, yolks, and 5 grams oil together in small bowl. Make well in center of flour mixture and pour in egg mixture. Fit stand mixer with dough hook and mix on low speed until dough comes together, 2 to 4 minutes. (If dough doesn’t become cohesive, add up to 30 grams (2 tablespoons) extra water, 5 grams (1 teaspoon) at a time, until dough just comes together.) Increase speed to medium and knead until dough is smooth and shiny, 7 to 10 minutes. Form dough into 9-inch log and wrap in plastic wrap. Let rest at room temperature for at least 30 minutes. (Alternatively, wrapped dough can be refrigerated for up to 24 hours. Let refrigerated dough rest at room temperature for at least 10 minutes or up to 30 minutes before proceeding with recipe.)  
  1. Securely clamp pasta machine to counter. To roll out pasta dough, cut dough into 3 equal pieces. Working with 1 piece of dough (keep remaining dough covered with plastic to keep it from drying out), flatten into rectangle and run through rollers set to widest position. Run dough through widest setting 2 more times. Roll pasta thinner by progressively narrowing setting, rolling dough through each setting 2 times. Roll until dough is 1/16 inch thick. If dough gets dry or cracks during rolling, lightly spray with water or dip fingers in water and rub over surface of dough. Cut dough sheet into 12-inch sections. Layer sections on top of each other, dusting with flour between layers to preventing sticking. Cover loosely with plastic and set aside. Repeat with remaining 2 pieces of dough.  
  2. Stack 2 sheets of dough. With short side facing you, fold dough into thirds from top to bottom (like a letter). Cut dough at 1-inch intervals into strips of pappardelle. Dust noodles with flour, form into nests, and set aside. Repeat with remaining dough. 
    • 3,600 g water 
    • 300 g cherry tomatoes 
    • 48 g extra-virgin olive oil 
    • 2 g smoked paprika 
    • 1.5 g kosher salt
    Bring 3,600 grams water to boil in large pot over high heat. Meanwhile, place tomatoes in dry 12-inch skillet over high heat and cook, stirring occasionally, until skins blister and tomatoes are well charred, 4 to 6 minutes. Remove skillet from heat and let cool for at least 5 minutes. Stir in 48 grams oil, smoked paprika, and 1.5 grams salt. 
    • 18 g kosher salt, plus extra for seasoning 
    • 8 g sherry vinegar 
    • 4 g fish sauce 
    • 28 g Pecorino Romano cheese, grated 
    • 12 g thinly sliced chives
    Add 18 grams salt and pasta to boiling water and cook, stirring often, until al dente, 1 to 2 minutes. Reserve 112 grams (½ cup) cooking water, then drain pasta and transfer it to skillet with tomatoes. Return skillet to high heat; add 56 grams (¼ cup) reserved cooking water, vinegar, and fish sauce and toss to thoroughly combine. Season with salt to taste. Adjust consistency with remaining reserved cooking water as needed. Divide pasta among bowls, sprinkle with Pecorino and chives, and serve. 
Instructions
    • 1½ cups bread flour (8¼ ounces), plus extra for dusting 
    • ½ cup nori powder 
    • ½ teaspoon kosher salt 
    • 3 large eggs plus 2 large yolks 
    • 1 teaspoon extra-virgin olive oil
    Whisk flour, nori powder, and ½ teaspoon salt together in bowl of stand mixer. Whisk eggs, yolks, and 1 teaspoon oil together in small bowl. Make well in center of flour mixture and pour in egg mixture. Fit stand mixer with dough hook and mix on low speed until dough comes together, 2 to 4 minutes. (If dough doesn’t become cohesive, add up to 2 tablespoons extra water, 1 teaspoon at a time, until dough just comes together.) Increase speed to medium and knead until dough is smooth and shiny, 7 to 10 minutes. Form dough into 9-inch log and wrap in plastic wrap. Let rest at room temperature for at least 30 minutes. (Alternatively, wrapped dough can be refrigerated for up to 24 hours. Let refrigerated dough rest at room temperature for at least 10 minutes or up to 30 minutes before proceeding with recipe.)  
  1. Securely clamp pasta machine to counter. To roll out pasta dough, cut dough into 3 equal pieces. Working with 1 piece of dough (keep remaining dough covered with plastic to keep it from drying out), flatten into rectangle and run through rollers set to widest position. Run dough through widest setting 2 more times. Roll pasta thinner by progressively narrowing setting, rolling dough through each setting 2 times. Roll until dough is 1/16 inch thick. If dough gets dry or cracks during rolling, lightly spray with water or dip fingers in water and rub over surface of dough. Cut dough sheet into 12-inch sections. Layer sections on top of each other, dusting with flour between layers to prevent sticking. Cover loosely with plastic and set aside. Repeat with remaining 2 pieces of dough.  
  2. Stack 2 sheets of dough. With short side facing you, fold dough into thirds from top to bottom (like a letter). Cut dough at 1-inch intervals into strips of pappardelle. Dust noodles with flour, form into nests, and set aside. Repeat with remaining dough. 
    • 4 quarts water 
    • 12 ounces cherry tomatoes 
    • ¼ cup extra-virgin olive oil 
    • ½ teaspoon smoked paprika 
    • ½ teaspoon kosher salt
    Bring 4 quarts water to boil in large pot over high heat. Meanwhile, place tomatoes in dry 12-inch skillet over high heat and cook, stirring occasionally, until skins blister and tomatoes are well charred, 4 to 6 minutes. Remove skillet from heat and let cool for at least 5 minutes. Stir in ¼ cup oil, smoked paprika, and ½ teaspoon salt. 
    • 2 tablespoons kosher salt, plus extra for seasoning 
    • 2 teaspoons sherry vinegar 
    • 1 teaspoon fish sauce 
    • 1 ounce Pecorino Romano cheese, grated (½ cup) 
    • ¼ cup thinly sliced chives
    Add 2 tablespoons salt and pasta to boiling water and cook, stirring often, until al dente, 1 to 2 minutes. Reserve ½ cup cooking water, then drain pasta and transfer it to skillet with tomatoes. Return skillet to high heat; add ¼ cup reserved cooking water, vinegar, and fish sauce and toss to thoroughly combine. Season with salt to taste. Adjust consistency with remaining reserved cooking water as needed. Divide pasta among bowls, sprinkle with Pecorino and chives, and serve. 
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