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

Adapted by
June 2016
Yield: 4 to 6 servings


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 64.5°C water bath


For the 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. Remove flour from heat and remove the foil; cool. The flour will be darkened. Sift to remove any lumps.

For the Smoked Pasta

In the bowl of a stand mixer fitted with a hook, combine 100 grams Smoked Durum Flour, 00 flour, and salt. Mix on low speed, slowly adding eggs until the dough comes together and adding enough water to moisten the dough. Turn the dough onto well floured work surface 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 slightly damp towel and reserve.

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. 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 Parmesan, black pepper, and a quail egg.