Nori Pappardelle with Mussels and Butter

Name: Nori Pappardelle with Mussels and Butter
Yield: Serves 4
Cuisine: Italian
Ingredients: 1½ cups (8¼ ounces), bread flour, plus extra for dusting; ½ cup, nori powder; ½ teaspoon plus 2 tablespoons, kosher salt, divided, plus extra for seasoning; 3 large, eggs plus 2 large yolks; 1 teaspoon plus 1 tablespoon, extra-virgin olive oil, divided; 4 quarts, water; 2 , shallots, sliced thin; 2 , garlic cloves, minced; 2 pounds, mussels, scrubbed and debearded; ½ cup, white wine; 4 tablespoons, unsalted butter, cut into ½-inch pieces; , pepper; 2 tablespoons, fresh tarragon, chopped fine

1 comment

By Sasha Marx

SERVES4

WHY THIS RECIPE WORKS

Squid ink is often added to pasta dough to impart briny sea flavor and to dye the pasta jet-black. We wanted to see if we could use seaweed to achieve similar results by incorporating ground nori into an egg-based pasta dough. By using high...

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