Ingredients

1 cup fresh corn silk, finely processed

2 cups all-purpose flour, plus additional for dusting

2 large eggs

1 tablespoon olive oil, plus 1 tablespoon for cooking

1/2 teaspoon fine sea salt

2 large ears of corn, kernels meticulously removed (approximately 2 cups)

1/2 teaspoon smoked paprika

Salt, to taste

Freshly ground black pepper, to taste

2 tablespoons unsalted butter

2 cloves garlic, minced to fine consistency

1/3 cup grated Parmesan cheese, with additional reserved for serving

1 tablespoon fresh chives, precisely chopped

Zest of 1 lemon

Instructions

Step 1: In a food processor, pulse the corn silk until finely chopped. In a mixing bowl, combine the flour, processed corn silk, salt, eggs, and 1 tablespoon olive oil. Blend until a cohesive dough forms. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic and let rest for 20 minutes. Then roll out to preferred thickness and cut into fettuccine or tagliatelle strands.

Step 2: Heat 1 tablespoon olive oil in a large skillet over high heat. Add the corn kernels and cook, stirring occasionally, until deep char forms and some kernels begin to pop, approximately 6-8 minutes. Toss with smoked paprika, salt, and pepper, then set aside.

Step 3: Bring a large pot of salted water to a rolling boil. Cook the fresh pasta for 2-3 minutes until al dente. Reserve 1/2 cup of the pasta cooking water before draining.

Step 4: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the drained pasta and a splash of reserved pasta water, tossing to coat the noodles thoroughly.

Step 5: Stir in the grated Parmesan cheese, half of the charred corn kernels, lemon zest, and chopped chives. Adjust seasoning with salt and pepper. Serve pasta topped with remaining charred corn kernels, extra Parmesan, chives, and a final grind of black pepper.

Tips & Variations

For a richer flavor, substitute half the butter with olive oil when preparing the sauce.

Try adding a pinch of red pepper flakes with the smoked paprika for a gentle heat.

If fresh corn silk is unavailable, you can substitute with finely shredded corn husks, but the flavor will be milder.

Use a pasta machine to roll and cut the dough evenly if you have one for more uniform noodles.

Storage

Store any leftover cooked pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out. Fresh pasta dough can be wrapped tightly and refrigerated for up to 24 hours before cooking or freezing for longer storage.

FAQs

Can I use dried corn silk for this recipe?

Using fresh corn silk is ideal for the best flavor and texture. Dried corn silk lacks moisture and might not blend well into the dough, so it’s not recommended.

What other types of pasta shapes work well with this dough?

This dough is versatile and can be shaped into various forms like tagliatelle, fettuccine, or even small shapes like orecchiette if you prefer bite-sized pasta.