We have been running a bit of a pasta house over the past few days. I started with the Dijon dough and made both garganelli and pappardelle. The garganelli are in the freezer and the pappardelle were our dinner.
After the Dijon dough was rolled I went right for the Bearnaise. I'm currently having issues with the Bearnaise dough. The aroma and taste are great, the texture, not so much, in fact it's rather horrible. I have a few ideas in the works and hope to have the solution soon.
And then there was one. I had originally planned on making nori noodles, though the hijiki caught my eye and I ran with it. Once the dough was made, I made a filling by combining chicken, parsley, onion, and lardo puree and then I let the Pacojet do the work. With this light herbal filling I knew I wanted a dough with substance to offer some contrast. I rolled the hijiki dough out and cut squares which I then filled with the farce. A bit of folding to remember how to make tortelloni and in the end I had a nice tray of pasta.
As for serving the hijiki tortelloni we kept it quite simple, a splash of olive oil and some shaved Prosecco
brushed Pecorino. The flavors all stood their ground which was exciting, for the worst thing about flavored pasta is that often times either it lacks flavor or it overpowers its filling. The boldness of the hijiki pasta and the chicken filling sparked some other uses for the tortelloni as well as the need to make the nori dough.
I have to say that Alex really outdid himself with this one. The combination is simply delicious. As I said to him, I could happily eat this twice a week without any hardship. It's that good.
