Description
A unique and flavorful pasta recipe featuring fresh corn silk incorporated into homemade pasta dough, paired with smoky charred corn kernels and a buttery garlic Parmesan sauce, finished with fresh chives and lemon zest for a bright, savory dish.
Ingredients
Scale
Pasta Dough
- 1 cup fresh corn silk, finely processed
- 2 cups all-purpose flour, plus additional for dusting
- 2 large eggs
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt
Charred Corn Kernels
- 2 large ears of corn, kernels meticulously removed (approximately 2 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Freshly ground black pepper, to taste
Sauce and Garnish
- 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
- Freshly ground black pepper, to taste
Instructions
- Constructing the Corn Silk Pasta Dough: In a food processor, pulse the fresh corn silk until finely chopped. In a mixing bowl, combine the flour, processed corn silk, fine sea salt, eggs, and olive oil. Mix until a cohesive dough forms. Transfer to a floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes. After resting, roll the dough out to your preferred thickness and cut into fettuccine or tagliatelle strands.
- Achieving Charred Corn Kernel Texture: Heat 1 tablespoon of olive oil in a spacious skillet over high heat. Add the corn kernels and cook, stirring occasionally, until they develop a deep char and some kernels begin to pop, approximately 6-8 minutes. Toss the charred corn with smoked paprika, salt, and freshly ground black pepper. Set aside.
- Boiling the Fresh Pasta: Bring a large pot of salted water to a rolling boil. Add the prepared fresh pasta and cook for 2-3 minutes until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta carefully.
- Developing the Sauce Base: In a spacious skillet over medium heat, melt the unsalted butter. Add the minced garlic and sauté until fragrant, about 1 minute. Add the drained pasta along with a splash of the reserved pasta water. Toss well to coat the pasta evenly with the sauce.
- Integrating Flavors and Garnishing: Stir in grated Parmesan cheese, half of the charred corn kernels, lemon zest, and finely chopped fresh chives into the pasta mixture. Adjust seasoning with salt and freshly ground black pepper to taste. Divide the pasta among plates. Top each plate with the remaining charred corn kernels. Garnish generously with extra Parmesan cheese, fresh chives, and a final grind of black pepper before serving.
Notes
- Ensure the corn silk is finely processed to integrate smoothly into the pasta dough without fibrous lumps.
- Resting the pasta dough allows gluten to relax, making rolling and cutting easier and resulting in tender pasta.
- Charred corn kernels add a smoky, slightly crunchy texture contrast to the tender pasta.
- Reserve some pasta water to help bind and loosen the sauce for a glossy finish.
- Serve immediately for the best texture and flavor combination.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: corn silk pasta, fresh pasta recipe, charred corn, homemade pasta, smoked paprika, garlic butter sauce, spring pasta dish
