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

Big ribbons of nori-flecked pasta take center stage in this delicate dish.

SERVES4

Nori Pappardelle with Mussels and Butter

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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