Nori Pappardelle with Mussels and Butter
By Sasha MarxPublished on February 21, 2017
Yield
Serves 4
Ingredients
Before You Begin
Cutting the flour in this recipe with powdered nori reduces the amount of potential gluten in the pasta. And gluten is what gives pasta its satisfying chew. To compensate for the lower proportion of flour, we switched to higher-protein bread flour in place of all-purpose. King Arthur bread flour is the highest-protein bread flour available at the supermarket and produces pasta with an especially nice bite. It is our preferred flour for this recipe, but other bread flours will also work well. Get our recipe for Nori Powder by clicking here. You can substitute ¼ cup fresh parsley for the tarragon, if desired.
Instructions
- 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.)
- 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.
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add shallots and garlic and cook, stirring often, until shallots soften and turn translucent, 2 to 4 minutes. Add mussels and wine and increase heat to high. Cover and cook, shaking pan occasionally, until mussels open, 2 to 4 minutes. Transfer mussels to medium bowl, leaving liquid in skillet; turn off heat. (You should have about 1 cup liquid left in skillet.) Remove mussels from shells, transfer to small bowl, and cover to keep warm; discard shells.
- Bring liquid left in skillet to boil over medium-high heat. Gradually whisk in butter, 2 pieces at a time, until sauce is smooth and emulsified, 1 to 2 minutes. Reduce heat to low. Add 2 tablespoons salt and pasta to boiling water in pot 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 butter sauce. Increase heat to high, add mussels and ¼ cup reserved cooking water, and toss to thoroughly combine. Season with salt and pepper to taste. Adjust consistency with remaining reserved cooking water as needed. Divide pasta among bowls, sprinkle with tarragon, and serve.
Yield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Squid ink is often added to pasta dough to impart briny sea flavor and to dye the pasta jet-black. We wanted to see if we could use seaweed to achieve similar results by incorporating ground nori into an egg-based pasta dough. By using high-gluten bread flour, we were able to pack a lot of nori into the dough without sacrificing on chew (something we are never willing to give up when it comes to noodles). Here we pair the savory, briny flavor of the pasta with mussels and butter. We consider mussels to be the character actor of shellfish—they are always great in an understated, supporting role. We quickly steam them with white wine, pop them out of their shells (for no-mess eating at the table), and add them back to the dish at the last second to warm through. The mussels’ liquor, released during steaming, gets finished with butter for a simple, silky sauce that lightly coats the real star, nori pappardelle.
Photography by Steve Klise
Food Styling by Marie Piraino
Before You Begin
Cutting the flour in this recipe with powdered nori reduces the amount of potential gluten in the pasta. And gluten is what gives pasta its satisfying chew. To compensate for the lower proportion of flour, we switched to higher-protein bread flour in place of all-purpose. King Arthur bread flour is the highest-protein bread flour available at the supermarket and produces pasta with an especially nice bite. It is our preferred flour for this recipe, but other bread flours will also work well. Get our recipe for Nori Powder by clicking here. You can substitute ¼ cup fresh parsley for the tarragon, if desired.
Instructions
- 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.)
- 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.
- Bring 4 quarts water to boil in large pot over high heat. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add shallots and garlic and cook, stirring often, until shallots soften and turn translucent, 2 to 4 minutes. Add mussels and wine and increase heat to high. Cover and cook, shaking pan occasionally, until mussels open, 2 to 4 minutes. Transfer mussels to medium bowl, leaving liquid in skillet; turn off heat. (You should have about 1 cup liquid left in skillet.) Remove mussels from shells, transfer to small bowl, and cover to keep warm; discard shells.
- Bring liquid left in skillet to boil over medium-high heat. Gradually whisk in butter, 2 pieces at a time, until sauce is smooth and emulsified, 1 to 2 minutes. Reduce heat to low. Add 2 tablespoons salt and pasta to boiling water in pot 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 butter sauce. Increase heat to high, add mussels and ¼ cup reserved cooking water, and toss to thoroughly combine. Season with salt and pepper to taste. Adjust consistency with remaining reserved cooking water as needed. Divide pasta among bowls, sprinkle with tarragon, and serve.
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