Fresh Spaghetti with Corn and Pecorino
Using a Philips pasta maker, you can make homemade pasta in a variety of shapes in about 15 minutes. Prepare a light sauce using fresh corn cut from the cob while the machine is mixing the ingredients and you can have dinner on the table in about half an hour.
For the pasta:
- 3 1/4 cups (1 lb./500 g) all-purpose flour
- 2 eggs
- 6 Tbs. (3 fl. oz./90 ml) water
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter
- 2 tsp. ground coriander
- Kernels from 2 ears of corn
- 1/2 cup (4 fl. oz./125 ml) white wine
- Kosher salt and freshly ground pepper
- 1/4 cup (1 oz./30 g) grated pecorino romano cheese
- Red pepper flakes for sprinkling
- Chopped fresh flat-leaf parsley for garnish
Using a Philips pasta maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.
While the pasta is being made, bring a large pot two-thirds full of salted water to a boil over high heat.
Meanwhile, in a large sauté pan over medium heat, melt the butter. Add the coriander and cook, stirring, until fragrant, about 30 seconds. Add the corn kernels and cook until warmed through, about 2 minutes. Add the white wine to the pan and cook until the liquid is slightly reduced, about 3 minutes. Season with salt and pepper. Remove from the heat and cover to keep warm.
Cook the pasta in the boiling water until al dente, 2 to 3 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water.
Transfer the pasta to the sauté pan with the sauce and toss, adding the reserved pasta water as needed to coat the pasta. Divide the pasta among 4 bowls and top each with an equal amount of the cheese. Sprinkle each serving with a pinch of red pepper flakes and garnish with parsley. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen