Ingredients
| FOR THE PASTA | |
| 400g white flour (preferably type ‘00’) | |
| 4 eggs, plus 1 egg yolk | |
| FOR THE SAUCE AND TO SERVE | |
| 2 corn cobs | |
| 1 tablespoon olive oil | |
| 2 cloves garlic, crushed | |
| 100g butter | |
| juice of 2 lemons | |
| 1 red chilli, finely sliced, to serve | |
| parmesan, to serve |
Instructions
| 1. | FOR THE PASTA |
| 2. | Sieve the flour into a bowl and make a well in the centre. |
| 3. | Put the eggs into the well and whisk with a fork. |
| 4. | Using the fork, slowly incorporate more and more flour into the egg until all the flour is roughly mixed in – the mixture will be flaky and not cohesive. |
| 5. | Tip it onto a work surface and knead until combined, then continue kneading for 10 minutes. |
| 6. | Cover with a just-damp tea-towel and let it rest for 30 minutes. |
| 7. | Once rested, flour your work surface and roll out the dough until it’s thin enough to fit through the thickest setting on a pasta roller. |
| 8. | Roll through each thickness setting until your required thickness and then cut into any shape your heart desires! |
| 9. | We did tagliatelle. |
| 10. | If you don’t have a pasta roller, a rolling pin is fine – just ensure your work surface has sufficient flour on it to avoid the dough sticking. |
| 11. | FOR THE SAUCE AND TO SERVE |
| 12. | Bring a large pot of well-salted water to the boil. |
| 13. | Boil the corn for about 8 minutes, then remove from the water (keep the boiling water to cook the pasta) and slice the kernels from the cob. |
| 14. | Put a medium-sized pan on a medium-high heat. |
| 15. | Put the oil in the pan then add the corn kernels and allow to char. |
| 16. | Reduce the heat to medium and add the garlic, butter and lemon juice. |
| 17. | At this point, put the pasta in the boiling water. |
| 18. | Fresh pasta cooks faster than dried, so you should have just enough time to toss the corn, making sure the butter is melted and everything is incorporated. |
| 19. | Drain the pasta and put it in the sauce along with about 1⁄2 cup of the pasta water. |
| 20. | Toss to incorporate and serve with finely sliced red chilli and parmesan. |
Recipes, food styling & photography Jane Lyons & Will Bowman
Leave a Reply