NORI PAPPARDELLE WITH BLISTERED CHERRY TOMATOES

INGREDIENTS:

• 1 cup all-purpose flour
• 1 cup semolina flour
• 1/4 cup nori powder
• 3 large eggs
• 2 tablespoons water, plus more if needed
• 1 pint cherry tomatoes
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons fish sauce
• Pecorino and chives, for serving

INSTRUCTIONS:

MAKING THE NORI POWDER FRESH PASTA

1. Combine the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix the dough on low speed until it comes together, 2 to 4 minutes, adding more water if needed. Increase the speed to medium and knead until the dough is smooth and shiny, 7 to 10 minutes.
2. Transfer the dough to a counter and form it into a 9-inch log. Wrap the log tightly in plastic wrap and let sit at room temperature for at least 30 minutes. Unroll the dough, cut it into three equal pieces, and cover with plastic wrap.
3. Using a pasta machine with the rollers set to the widest position, feed a dough piece through the rollers twice. Narrow the rollers to the next setting; feed the dough through the rollers twice. Progressively narrow the rollers, feeding the dough through each setting twice, until it is 1/16 inch thick.
4. Cut the dough sheet crosswise into 12-inch lengths. Layer the sections on top of each other, dusting with flour between the layers to prevent sticking. Cover the dough loosely with plastic and set aside. Repeat the rolling and cutting with the remaining two dough pieces.
5. Stack two lengths of dough. With the short side facing you, fold the dough into thirds from top to bottom (like a letter). Cut the dough into 1-inch strips, then gently unfurl the noodles. Dust the noodles with flour and form them into nests.

MAKING THE SKILLET SAUCE AND FINISHING THE DISH

1. Heat the olive oil in a large skillet over high heat until shimmering. Add the cherry tomatoes and cook, stirring occasionally, until they blister and burst, 6 to 8 minutes.
2. Cook the noodles in boiling water for 2-3 minutes or until al dente. Reserve 1/2 cup of the pasta water, then drain.
3. Add the reserved pasta water, red wine vinegar, and fish sauce to the skillet with the tomatoes. Toss to combine.
4. Add the cooked noodles to the skillet with the tomato sauce and toss to combine.
5. Divide the pasta among individual plates and sprinkle with Pecorino and chives. Serve immediately.

NOTES:

• This recipe makes enough pasta for 4 servings.
• If you don’t have a pasta machine, you can roll the dough by hand with a rolling pin and cut the noodles with a sharp knife.
• The nori powder adds a deep umami flavor to the pasta, but you can substitute with spinach or other vegetable powders if you prefer