Egg Noodles
Smoked Trout Roe, Bonito Butter, Chives, and Smoked Olive Oil
Chef Jaime Young of Sunday Hospitality | Brooklyn
Yield: 4 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Egg Noodles:
13 yolks
1 egg
500 grams durum flour, plus additional for dusting
Bonito Butter:
110 grams bonito flakes
454 grams butter
50 grams dry white wine
Salt
To Assemble and Serve:
Salt
Smoked trout roe
Chive batons
Black pepper
Smoked olive oil
METHOD:
For the Egg Noodles:
In a food processor, pulse to combine yolks, egg, and 25 grams water. Add flour and pulse until crumbly, adding more water if needed. Transfer to a floured work surface and knead dough 5 to 8 minutes. Place on a sheet tray, cover, and refrigerate at least 4 hours. Rest dough at room temperature 30 minutes. Divide dough into 10 pieces. Using a pasta machine, roll each piece into a thin pasta sheet, about ⅛-inch thick. Pass sheets through a fettuccine cutter and transfer noodles to a floured tray. Cover with a damp towel.
For the Bonito Butter:
In a pot over medium heat, bring 1 kilogram water to a slow simmer. Add 100 grams bonito. Steep 20 minutes. Strain, reserving bonito. Bring liquid back to a boil and reduce by two-thirds. In the bowl of a KitchenAid stand mixer fitted with a paddle, mix butter, wine, reduction, and remaining and reserved bonito flakes. Scale Bonito Butter and record weight. Fold in 1½ percent by weight in salt. Shape butter into 1-inch wide logs. Wrap with parchment paper and plastic. Refrigerate.
To Assemble and Serve:
Bring a large pot of salted water to a boil. Cook Egg Noodles until al dente. Drain, reserve 1 cup pasta water. In a sauté pan over medium heat, melt 3 tablespoons Bonito Butter. Add Egg Noodles and ¼ cup pasta water. Cook 2 minutes, tossing to combine. Add more pasta water to adjust consistency as needed. To a serving bowl, add pasta and garnish with trout roe, chives, pepper, Bonito Butter shavings, and a drizzle of smoked olive oil.
