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Parmesan-Infused Noodles with Shaved Artichoke Hearts

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Makes 4 servings 1x

Time About 2 hours

Units Scale

Ingredients

  • 8 ounces parmesan rind, plus 1/2 cup grated parmesan cheese (about 2 ounces)
  • 1 onion, quartered (don’t bother to peel)
  • 2 garlic cloves, crushed
  • 4 bay leaves
  • 1 teaspoon black peppercorns, plus ground pepper as needed
  • About 2 cups flour, or more, as needed
  • 1 teaspoon salt, or more as needed
  • 2 eggs, plus 3 yolks
  • 2 lemons
  • 3 medium or 6 small artichokes (about 1 1/2 pounds)
  • 3 tablespoons unsalted butter
  • 1 tablespoon chopped fresh thyme

Instructions

  1. Put the parmesan rind, onion, garlic, bay leaves, and peppercorns in a pot with 6 cups water. Bring to a boil, then reduce the heat so the mixture bubbles gently. Cook, stirring every few minutes to prevent the rinds from sticking to the pot, until the liquid is rich and flavorful, 30 to 40 minutes. Strain the stock and discard the solids. Return the stock to the pan and over medium-low heat and cook, stirring occasionally until it has reduced to about 2 cups, 20 to 25 minutes. Taste and adjust the seasoning. Keep warm. (Or you can cool it and refrigerate for a few days or freeze for a few weeks.)
  2. Combine the flour and 1 teaspoon salt in the container of a food processor and pulse once or twice. Add the eggs and yolks and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of the flour if the dough sticks to the side of the bowl.
  3. Sprinkle the dough with a little reserved flour and cover with a plastic cloth; let it rest for about 30 minutes. (At this point, you can refrigerate the dough, wrapped in plastic, until yoy’re ready to roll it out, for up to 24 hours.)
  4. Set up your pasta machine and sprinkle the work surface lightly with flour. Cut off about 1/3 of the dough and wrap the rest in plastic or cloth while you work. Roll the dough lightly in the flour and use your hands to flatten it into a rectangle about the width of the rollers. Set the machine to its thickest setting and feed the dough through the rollers. If it sticks, dust it with a little more flour. Repeat. Set the machine to its next thinnest setting and repeat. Each time, if the pasta sticks, sprinkle it with a little more flour and put the dough through each setting twice.
  5. Continue to roll the dough thinner, moving the thickness only one setting each time (if you rush the process, the dough will tear). If at any point the dough tears badly, bunch it together and start again. Use only as much flour as you need to prevent sticking, added in small amounts each time. Continue to pass the dough through the machine until it’s just a bit thicker than you might normally make (usually, that’s the third-thinnest setting). Repeat 2 more times (by this time, it’s going quickly), then flour the dough lightly, cover it, and set it aside. Repeat the process with the remaining dough.
  6. Cut each dough sheet into rectangles, roughly 16-inches long; trim any rough edges. Use a sharp knife to cut the sheets perpendicularly into long, wide noodles, or attached the broadest (tagliatelle) cutter to your machine and run each sheet through. Cover with a towel while you prepare the artichokes.
  7. Fill a bowl with cold water and the juice of 2 lemons. Cut off the pointed tips of the artichoke leaves with scissors or cut off the whole top third using a large knife. Use a paring knife to peel around the base and cut off the stem and bottom 1/4 inch; pull off and discard the toughest exterior leaves. Halve the artichoke lengthwise; pry open the central petals, and scrape out the fuzzy choke with a spoon. Keep the trimmed artichokes in the lemon water while you work. When all the artichokes have been trimmed, use the thinnest slicing blade of a food processor or a mandoline to slice cross-sections of artichoke. Put them back in the acidulated water as quickly as possible.
  8. Put the butter in a large pot over medium heat. When it melts, add the noodles, quickly followed by 1 1/2 cups parmesan stock and all but a handful of the artichoke slices. Adjust the heat so the mixture bubbles enthusiastically and cook, stirring constantly and carefully and adding more stock 1/4 cup at a time to keep the mixture saucy, until the pasta is tender but still has some bite, 3 to 5 minutes. Add the grated parmesan and thyme and sprinkle with salt and pepper. Cook, stirring constantly, until everything is mixed together and the sauce is silky. Taste and adjust the seasoning, then garnish with the remaining shaved artichokes and lots of pepper and serve.

— Recipe from Dinner for Everyone: 100 Iconic Dishes, Made 3 Ways — Easy, Vegan, or Perfect for Company