Shishito Pepper Pasta
September 5th, 2010
We rolled these malloredus style noodles by hand because of the higher moisture content in the dough. The moisture comes from the addition of the shishito pepper puree. The noodles are intensely flavored with the charred flavor of the peppers and call for seafood, particularly crab meat, perhaps with a drizzle of brown butter and a generous handful of Parmigiano Reggiano. Yes we know, but we like cheese with seafood on most occasions. If you don’t have crab, white clam sauce would be an admirable substitute, and if you really want to go over the top, Lobster Americaine served over this pasta would definitely take you there. Even if you want to keep things strictly vegetarian, say with great olive oil, fresh ricotta and freshly grated nutmeg, these noodles would still be amazing. I guess what we’re saying, in the immortal words of Yo Gabba Gabba is try them, you’ll like them.
Shishito Pepper Malloredus
260 grams shishito pepper puree
18 grams egg yolk
225 grams AP flour
100 grams semolina
Mix the pepper puree and the egg yolk together. Put the semolina and the flour in a bowl and stir in the pepper puree mixture. Bring the dough together, then knead till silky and smooth. Vacuum seal the dough to fully hydrate the flour and semolina. Roll the dough like cavatelli with a machine or by hand using a gnocchi board.
Related posts:
Posted in Ideas in Food