Recipe by Eric Sell, Executive Chef, Osteria Mattone
Photography by Kyle Ripley, Haigwood Studios
Yield: 6-10 appetizer servings
Smoked Pasta (recipe included)
1 bunch leeks (3-4)
olive oil as needed
1 cup potato skins (from approximately 2 Idaho potatoes)
salt and pepper to taste
1/4 stick butter
Parmesan as needed
Prepare Smoked Pasta dough. Heat oven to 400 degrees.
Slice leeks into rounds, washing and reserving green tops. Sprinkle cleaned rounds with olive oil and roast until a little brown and soft. Meanwhile, in a saucepot, cover reserved leek tops with water and simmer for 30 minutes. Toss potato skins in olive oil, salt and pepper. Roast in oven until golden brown and crispy. Set aside.
Bring large pot of salted water to boil. Add pasta and cook until al dente.
Strain leek broth and place broth in a pot large enough to hold cooked pasta; return broth to a simmer. Melt butter in simmering leek broth, then add roasted leek rounds to warm through. Add cooked and drained pasta to pot and simmer together for a few minutes to allow pasta starches to thicken leek broth. Add a good handful of Parmesan and give pasta a final toss in the pan. Plate pasta and garnish with reserved crispy potato skins and more Parmesan.
3 cups all-purpose flour
1 cup polenta
4 whole eggs
3 egg yolks
bench flour as needed (a 50/50 mix of semolina and all-purpose flour)
For the Smoked Pasta
In a mixing bowl, combine all-purpose flour and polenta and cover bowl with plastic. Using a smoking gun, insert smoker tube under plastic and inject smoke until bowl is filled, making sure plastic is tightly covering bowl so smoke does not escape too rapidly. Let smoke infuse mixture and repeat process several times, giving flour a good stir in between each smoke. It should eventually take on a light brown color from the smoke.
In an electric mixer with dough hook attachment, stir smoked flour/polenta mixture until well combined, then slowly add eggs and yolks. Mix until dough forms on hook and is smooth and just a little tacky.
After dough has rested for 30 minutes, cut it into manageable chunks and sprinkle with a little bench flour. Roll out each dough chunk to 1/8-inch thick.
Stack pasta sheets, applying a little bench flour in between to prevent sticking, and with a very sharp knife cut pasta into strips approximately 1 inch wide.
(Stradette is Italian for lanes or “streets;” they should remind you of little roads.) Set pasta strips aside and proceed with recipe.
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