Smoked Pasta, Sea Urchin, Smoked Bacon, and Quail Egg

Adapted by StarChefs.com
September 2015
Yield: 4 to 6 servings

INGREDIENTS:

Smoked Durum Flour
100 grams durum flour
Smoked Pasta
200 grams 00 flour, plus additional for dusting
Pinch salt
3 eggs, beaten
1 tablespoon water, plus additional as needed
To Assemble and Serve
150 grams smoked bacon, diced ¼-inch and rendered, bacon fat reserved
100 grams sea urchin
58 grams parmesan cheese, finely grated, plus additional for garnish
58 grams butter
black pepper
Smoked sea salt
quail eggs, cooked in 64.5ºC water bath

METHOD:

Smoked Durum Flour

Place a piece of cheesecloth in a stovetop smoker and lay the flour on top. Cover tightly with foil and smoke the flour 20 minutes, according to the manufacturer’s instructions. Remove pan from heat and remove the foil; cool. The flour will be darkened. Sift to remove any lumps.

Smoked Pasta

In the bowl of a stand mixer, combine 100 grams Smoked Durum Flour, 00 flour, and salt. Place the bowl in a mixer fitted with hook and run on low speed. While running, slowly add eggs until the dough comes together, adding water to moisten the dough. Turn the dough onto the well-floured counter and knead by hand for several minutes. Flatten the dough into a flat rectangle, wrap in plastic wrap, and rest 30 minutes. Set up a pasta machine on a large work surface. Unwrap the dough and divide into 3 pieces. Roll each piece into a thin pasta sheet, dusting as needed, and cut into noodles. Shake the noodles loose and place them on a tray. Cover with a lightly damp towel and set aside.

To Assemble and Serve

Bring a pot of salted water to a boil and cook Smoked Pasta until al dente, about 3 to 4 minutes; drain, reserving a small amount of the pasta water. In a sauté pan over medium flame, heat 2 tablespoons bacon fat and add bacon and pasta to the pan. Stir in sea urchin and toss to combine. Add a bit of pasta cooking water to create a sauce. Sprinkle in Parmesan and add butter. Toss to combine and season with salt and pepper. Place pasta into a serving bowl and garnish with more Parmesan, black pepper, and quail eggs.