When it comes to hard hitters in the charcuterie game, Charles Wekselbaum, chef-owner of Charlito’s Cocina, knocks it out of the park. His brand-new cookbook, Cured, is a vibrant, beautifully photographed homage to all things preserved meat, with techniques, recipes for charcuterie and especially recipes with charcuterie. With detailed guides and master tips on treating that pork properly, you won’t miss a beat.
Comparing fresh pasta with dried pasta is like comparing a song on a record with a live performance. Both have the potential to be transformative and memorable, and both have distinctive benefits. Buying dried pasta is quick and easy. That said, making fresh pasta is deceptively simple and wildly rewarding. This recipe is one example of a lively and enticing dish created with a few basic ingredients and household staples.
For the pasta
- 7/8 cup unbleached all-purpose flour
- pinch of salt
- 1 egg
- 1 tablespoon cold water
For the rest
- 2 cloves garlic, coarsely chopped
- Drizzle of good olive oil
- 8 ounces country-style salami, cut in half widthwise and sliced thinly
- 1 sprig rosemary, removed from stem and chopped
- 8 leaves of kale, chopped
- Salt to taste (approximately 1 teaspoon)
- 2 egg yolks
- Pinch of coarse salt
- shaved Parmesan (optional)
- Rolling pin or pasta machine, although the recipe details the hand method, using a rolling pin
- Sharp knife or cleaver
For the pasta dough
Sift the flour and salt into a bowl.
Create a well in the center and put the egg and water in the well.
Using your finger to break the yolk, incorporate the flour into the egg. Knead for 10-15 minutes, or until the dough has a smooth surface when rolled into a ball.
Cover and let rest in the refrigerator for half an hour.
For the dish
Lightly toast the garlic in olive oil in a pan large enough to fit the noodles once cooked.
Add the salami and rosemary and sauté on low heat for 5 minutes.
Add the kale and cook until tender.
Remove from the heat, leave the mixture in the pan, salt to taste, and set aside.
For the eggs for the yolks
Bring a pot of water to a boil.
Place eggs in boiling water. Boil for 6 minutes, then remove the eggs and run them under cold water to stop the cooking process. Set aside.
For the pasta
Cut the ball of dough into 2 pieces.
On a lightly floured work surface, roll each ball of dough to 2-millimeter thickness, or until the dough is the desired thickness of your pasta. Keeping the work surface and the rolling pin lightly floured during this process is very helpful.
Your rolled-out dough will be in the shape of 2 rough circles. Cut off the edges of each dough circle, creating 2 rectangles, with 1 side being at least 10 inches (25.5 centimeters) long for each. Make sure the dough is not sticky or sticking together if folded.
Grabbing the short side and rolling down the length of the long side, roll the dough into an even longer rectangle.
Using a sharp knife (I use a cleaver for this) and working quickly, cut ¼-inch (6-millimeter) strips down the short side of the rectangle.
Unravel the pieces quickly, making sure your noodles don’t stick together. Use more flour for this, if needed. If possible, proceed to the next step and cook immediately. If not possible to cook immediately, hang the noodles on a rack so they don’t stick together.
For the cooking and preparing of the dish
Bring a pot of salted water to a boil (should taste like seawater).
Put the toppings back on the stove so that they are hot by the time the pasta is cooked.
Place the pasta in the salted water, stirring gently at first to keep the noodles from sticking together.
Boil for 2-3 minutes.
Remove pasta from the water and drain, reserving ½ cup (118 milliliters) of the pasta water.
Place the noodles into the pan with the toppings, along with a couple of spoonfuls of pasta water, and quickly (but gently) incorporate the ingredients, taking care not to overcook the pasta.
Plate by dividing the pasta onto 2 dishes.
Carefully shell the eggs and remove the whites, without breaking the yolks.
Finish each plate with a yolk, a drizzle of good olive oil, and a dash of coarse salt or shaved Parmesan.