BLACK PEPPER & OREGANO EGG NOODLES W/BRUSSEL SPROUTS, BACON, & PECORINO FIORE SARDO

Photo:  Alexis Johnson

Photo:  Alexis Johnson

Egg Noodle Ingredients (this is enough dough for multiple servings):

360 grams Community Grains Durum Wheat Flour (2 well-packed cups, unsifted)

5 grams Sacred Valley Salt (1 teaspoon)

100 grams whole eggs (1/2 cup/about 2 large eggs)

90 grams egg yolks (1/3 cup/5 to 6 yolks)

6 grams Village Batch Extra Virgin Olive Oil (1 1/2 teaspoons)

Village Batch Oregano

Freshly ground Black Pepper 

Egg Noodle Instructions:

  1. Place flour on a dry, clean work surface forming a mound about 8-10 inches in diameter at its base
  2. Sprinkle the salt in the middle of the mound 
  3. Using the bottom of a measuring cup, create a well 4-5 inches wide with at least a half inch of flour on the bottom to the work surface
  4. Slowly add the eggs, olive oil, black pepper, and oregano into the well, acting like the flour is a bowl
  5. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface
  6. Still stirring, slowly begin to incorporate the flour walls into the egg mixture, gradually working your way toward the outer edges of the flour without touching the base as little as possible 
  7. Once the dough starts to take on a thickened, paste-like quality, slowly incorporate the flour on the bottom into the mixture 
  8. When the dough starts to move as a solid mass, remove as much as possible from the fork 
  9. Slide a bench scraper under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface
  10. Start folding and forming the dough with your hands into a single mass and using a spray bottle to liberally spritz the dough with water is essential 
  11. When dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface
  12. Knead the dough for about 10-15 minutes 
  13. Tightly wrap the dough in plastic wrap 
  14. Rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out 
  15. Start rolling small balls of dough through your pasta roller starting with the largest setting and working the dough through until desired thinness
  16. Then cut the dough into long noodles!
  17. Boil a pot of water
  18. Add salt when starting to boil 
  19. Cook pasta el dante 

*recipe from Flour + Water by Thomas McNaughton 

Ingredients for toppings:

2 cups Brussel Sprouts cut in half (as many as you'd like really!) 

4 ounces Jake's Country Meats Slab Bacon cubed

2-3 ounces grated Pecorino Fiore Sardo

4 tablespoons Village Batch Extra Virgin Olive Oil

Topping Instructions:

  1. Heat up about 2 tablespoons of olive oil in a pan
  2. Add the brussels until desired texture (I like mine cooked a bit but still a bit crunchy)
  3. Add the strips of bacon 
  4. Add the cooked pasta and a table spoon on the water from the pasta pot 
  5. Mix all ingredients together in the pan 
  6. Put into serving dish, drizzle with remaining olive oil and top with all of the Pecorino that you desire!