Trofie al Testun
Qui Qui Musarra, Mangia Qui, Harrisburg, Pennsylvania / April 2012
For 4 to 6 servings
• semolina flour (for dusting)
• 3 cups all-purpose flour
• 1 tsp. salt
• 1 cup cold water
Lightly dust baking sheet with semolina flour; reserve.
Mix all-purpose flour and salt on work surface; mound; make a well in center; gradually add water, mixing dry ingredients in from sides to center, using a fork; blend until mixed well; knead dough until smooth and stiff; pat into a disk; envelop in plastic wrap; refrigerate 1 hour.
Lightly dust work surface with semolina flour; cut dough into 1/2" strip (keep remaining dough covered); roll strip into 1/3"-thick rope; cut rope into 1/4" pieces; shape pasta by placing dough in heel of left hand; place right hand on top; roll right hand forward, pressing dough into hand and separating into little tails at end of pasta when you hit finger portion of your left hand; place pasta on prepared baking sheet; repeat process with remaining dough; let stand 1 hour to dry out.
• 1/2 lb. red Anjou pear, cut into julienne
• 1/3 lb. stinging nettles, leaves stripped off stems (wear gloves) and blanched
• 3 oz. bresaola, cut on meat slicer into 1 1/2"-thick slices and julienned
• 2 to 3 oz. chicken stock
• black pepper, freshly ground
• 1/2 cup Pecorino Testun Foglie di Castagno, shaved
• 1/2 cup Parmesan, freshly grated
• 8 Tbsps. unsalted butter
• chives, chopped
Bring 6 qts. salted water to a boil in large pot; add pasta; cook, stirring occasionally, until al dente; drain; reserve (keep warm).
Heat sauté pan set over medium heat; add pears; sauté until lightly caramelized; add pasta, nettles, and bresaola; toss to combine; add stock; bring to a boil; reduce by 50 percent; season with pepper; sprinkle cheeses over; cook, stirring frequently, until melted; add butter, stirring, until sauce comes together; remove from heat (keep warm).
To serve, divide trofie al testun among pasta bowls; garnish with chives.
What to drink: Travaglini Gattinara 2005 Chef’s Note: Testun Foglie di Castagno is a chestnut leaf-wrapped pecorino from Piedmont made by Beppino Occelli, who also makes a renowned butter.