Egg Noodles
Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper
Chef Paul Donnelly of The Tyger | New York
Adapted by StarChefs | November 2020
INGREDIENTS:
Egg Noodles:
(Yield: 4 servings)
280 grams 00 flour
120 grams semolina
4 eggs
50 milliliters extra virgin olive oil
Salt
Katsuobushi:
40 grams butter
2 tablespoons extra virgin olive
1 sprig parsley, chopped
To Assemble and Serve:
(Yield: 1 serving)
1 tablespoon light soy sauce
12 grams shio kombu
1 lemon cheek
1 tablespoon chopped chives
1 tablespoon Kampot black pepper, cracked
100 grams oyster mushrooms
Sugar
METHOD:
For the Egg Noodles:
This can be made in a KitchenAid or the traditional way, on a bench, the way everyone's nonna makes it. If using KitchenAid, to the bowl of a stand mixer fitted with a hook, add flour, semolina and salt. On low speed, add eggs one at a time and slowly drizzle in the olive oil until the dough has lost its stickiness. Turn the speed up a touch and knead 5 minutes to work the gluten and gain elasticity. Remove onto a clean bench top and shape into a ball, wrap the pasta dough tightly in plastic wrap, and allow to rest for minimum 2 hours or overnight.
Lightly flour the bench top and cut the pasta ball in half. With a rolling pin, roll out each half into a squarish shape, lightly flouring the dough as it gets thinner to prevent stickiness or tears. If you have a pasta roller attachment, feed dough into the machine. If you don't, hand-cut dough with a sharp knife. Divide pasta into 100-gram portions. Leave uncovered in a dry area until ready to cook.
To Assemble and Serve:
Prepare a medium-sized pot with salted, boiling water. Drop a portion of pasta to the pot and cook 1 minute or until al dente. While the pasta is cooking, heat olive oil in a separate saucepan over a medium-high flame. Add oyster mushrooms and lightly fry to a golden brown color. Add shio kombu, soy and sugar and toss. Remove from heat. Add cooked pasta, butter and a little pasta water; stir to emulsify. Add a squeeze of lemon and parsley and toss to combine. Transfer the pasta to the middle of a serving plate, sprinkle with chives and black pepper, and top with katsuobushi.
