Ingredients
- 4 cups unbleached flour
- 2 eggs
- beaten
- 1/2 teaspoon salt
- 1 teaspoon extra-virgin olive oil
- 1/2 cup warm water
- 3 tablespoons extra-virgin olive oil
- 1 small onion
- finely chopped
- 1 shallot
- finely chopped
- 2 cloves garlic
- finely chopped
- 1/2 cup dry white wine
- 1 teaspoon freshly squeezed lemon juice
- 3 pounds mussels
- scrubbed and debearded
- 1/4 cup bread crumbs
- 1/2 bunch Italian parsley
- finely chopped to yield 2 tablespoons
- Salt and pepper
Instructions
- On a clean work surface, mound 3 1/2 cups of the flour, reserving 1/2 cup.
- Form a well at the center of the mound and place the eggs, salt, and olive oil in the center of the well.
- Beat the wet ingredients with a fork and slowly drizzle in the warm water.
- Start to incorporate the flour into the center of the well, a little at a time, until it is all incorporated.
- With clean, floured hands, knead the dough for 20 minutes by hand, or use the dough hook attachment in a mixer for 10 minutes.
- The dough should be smooth and satiny.
- Let rest for 2 hours, covered and refrigerated, before rolling out.
- Cut the dough into 3 or 4 even pieces and roll out to the second-thinnest setting on a pasta rolling machine.
- Cut the pasta into 1 1/2-inch thick strips, then lay the strips atop one another forming 3 stacks.
- Cut the strips crosswise at a slight angle at 2-inch intervals, forming lozenges.
- Set aside on a baking sheet, covered with a damp towel.
- Bring 6 quarts of water to a boil and add 2 tablespoons salt.
- In a large skillet with a lid, heat the olive oil over high heat until hot but not smoking.
- Add the onion, shallots and garlic and saute over high heat 4 minutes, until softened and browned.
- Add the wine and lemon juice, bring to a boil, then add the mussels, and cover.
- Cook for 5 minutes, until all the mussels have steamed open.
- Discard any that haven?t steamed open after this time.
- Cook the pasta in the boiling water until tender yet al dente, about 4 minutes.
- Meanwhile, push the mussels to the side slightly and add the bread crumbs and parsley to the liquid, stirring to combine.
- Drain the cooked pasta and add it to the pan with the mussels, tossing over medium-high 1 minute.
- Season with salt and pepper and serve immediately.
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