Potato Chip Pasta

Name: Potato Chip Pasta
Yield: serves 6 as an entrée
Ingredients: 1 1/2 cups/100 grams potato flakes; 2 cups/300 grams all-purpose flour, plus more for kneading and rolling the dough; 1 1/2 teaspoons/9 grams fine sea salt; 6 large eggs; 4 large egg yolks; 6 tablespoons/84 grams unsalted butter; Fine sea salt and freshly ground black pepper

December 9, 2011

We love potato chips. We use them in a variety of preparations, from stuffings to ice cream, so making the leap to pasta dough wasn’t as crazy as it may sound. After all, potato chips go with almost anything. Think of all those dips. Although we originally tried to make this with actual potato chips, the dough was too greasy. Using toasted, ground potato flakes gives it that nutty flavor without the added fat. The potato flakes, sometimes labeled “instant mashed potatoes,” are easily found in the supermarket. It doesn’t take much effort to toast the flakes and grind them into flour, and the results will make you feel like a kid again. The dough can be cut into noodles or used to make ravioli. The potato chip pasta is delicious tossed with brown butter, parsley, and lemon, perhaps served alongside soft-shell crabs or sweet Maine lobster.

Recipe notes

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