Smoked Pasta Dough

Name: Smoked Pasta Dough
Yield: serves 4 as an entrée
Ingredients: 2 cups/300 grams smoked flour (see page 62); 1 cup/160 grams semolina flour; 1 teaspoon/6 grams fine sea salt; 1/4 teaspoon/0.5 gram cayenne pepper; 4 large eggs; 4 1/2 teaspoons/25 grams whole milk

December 9, 2011

This pasta dough has a wonderful texture with a bit of chew and snap. It is great served simply with butter and cheese, or it can be a vehicle for shrimp and asparagus, crabmeat and spinach, crème fraîche and caviar. It is decadent with classic carbonara sauce and can be used to mimic the flavor of bacon for vegetarian preparations.

Recipe notes

Chewy Glazed Lemon Cookies

The zest of three whole lemons gives these cookies a no-holds-barred citrus flavor.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Diner-Style Apple Pie With Lattice Crust

Cut this easy-to-handle dough (thanks, cream cheese) into wide strips for a fast-forming lattice that stuns.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Chocolate Pie

Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.