Rye Capellini
Yeast Butter, Black Truffle Butter, Orange Zest, American Grana, Black Truffle, and Chives
Chef Noah Sandoval of Oriole | Chicago
Yield: 4 to 6 servings
Adapted by StarChefs | october 2019
INGREDIENTS:
Capellini:
2 cups 00 flour, sifted, plus additional for dusting
¾ cup rye flour, sifted
2 tablespoons ground caraway seeds
Salt
14 yolks
1 egg
1 tablespoon extra virgin olive oil
Yeast Butter:
¼ cup heavy cream
1 tablespoon active dry yeast
8 ounces unsalted butter, cut into ½-ounce pieces
Salt
Black pepper
To Assemble and Serve:
Salt
¼ cup black truffle butter
¼ teaspoon finely grated orange zest
¼ cup finely grated 18-month American Grana, plus more for serving
Shaved black truffle
Finely chopped chives
METHOD:
For the Capellini:
Into a large bowl, combine flours, caraway, and 1½ tablespoons salt and make a well in the center. To well, add yolks, egg, oil, and 1 tablespoon water. Using a fork, gradually stir wet ingredients into flour mixture. When dough is shaggy, transfer to a floured work surface. Knead 15 minutes, until dough is smooth but stiff. Wrap in plastic and rest at room temperature until softened and relaxed, about 2 hours. Set up a pasta machine on a large work surface. Divide dough into 12 pieces. Roll each piece into a thin pasta sheet, about ⅛-inch thick, dusting as needed. Pass sheets through machine with a capellini cutter and transfer noodles to a floured sheet tray. Cover with a slightly damp towel.
For the Yeast Butter:
In a small saucepan over medium low heat, whisk to combine cream, yeast, 2 tablespoons water. Cook until yeast dissolves and mixture is thick, about 3 to 5 minutes. Whisk in butter, 1 piece at a time, until all butter has been emulsified. Season with salt and pepper. Transfer to a storage container and refrigerate.
To Assemble and Serve:
Bring a pot of salted water to a boil. Cook Capellini until al dente, about 1 minute. Drain, reserving 1 cup pasta water. In a large saucepan over medium-high heat, combine Yeast Butter, truffle butter, and zest. Add Capellini, Grana, and ½ cup reserved pasta water. Cook 2 minutes until sauce coats pasta, tossing to combine. Add more pasta water to adjust consistency as necessary. To a serving bowl, add pasta and top with Grana. Garnish with truffle and chives.
