Nori Pappardelle with Mussels and Butter
Why This Recipe Works
by Sasha Marx
Squid ink is often added to pasta dough to impart briny sea flavor and to dye the pasta jet-black. We wanted to see if we could use seaweed to achieve similar results by incorporating ground nori into an egg-based pasta dough. By using high-gluten bread flour, we were able to pack a lot of nori into the dough without sacrificing on chew (something we are never willing to give up when it comes to noodles). Here we pair the savory, briny flavor of the pasta with mussels and butter. We consider mussels to be the character actor of shellfish—they are always great in an understated, supporting role. We quickly steam them with white wine, pop them out of their shells (for no-mess eating at the table), and add them back to the dish at the last second to warm through. The mussels’ liquor, released during steaming, gets finished with butter for a simple, silky sauce that lightly coats the real star, nori pappardelle.
Photography by Steve Klise
Food Styling by Marie Piraino