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
- 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.
- 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
- 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
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
- 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.
- 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
- 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