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Corn Cob Pasta
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Corn Cob Pasta

2 hServes 4Nutri-Score C€€€
from @joe_oxley1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • corn on the cob (kernels cut off, cobs reserved)Produce4 pieces
  • egg yolks (for the enriched pasta dough)Dairy4 pieces
  • eggs (for the corn custard)Dairy2 pieces
  • 00 flour (for the pasta dough)Grains300 g
  • spinach (blanched and squeezed dry)Produce100 g
  • butter (cold, cubed, for the beurre blanc)Dairy150 g
  • shallot (finely chopped)Produce1 piece
  • white wine (for the beurre blanc)Beverages100 ml
  • white wine vinegarPantry30 ml
  • cream (for the corn custard)Dairy100 ml
  • parmesan (finely grated)Dairy50 g
  • sage (leaves, for frying)Produce12 pieces
  • olive oil (for frying the sage)Pantry30 ml
  • saltSpices10 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

769kcal

Carbs
75 g
Proteins
19 g
Fat
44 g
Adapt tools

what you’ll use

Tools

  • Stovetop
  • Saucepan
  • Mixing bowl
  • Rolling pin
  • Frying pan
  • Sieve
  • Blender
  • Piping bag

step by step

Method

  1. Make the corn custard

    • Blend the corn kernels with the eggs and cream until smooth.
    • Pass the mixture through a sieve, season with salt and pepper.
    • Pour into a heatproof dish and bake in a water bath until just set.
    Step 1

  2. Make the enriched egg yolk pasta

    • Mound the flour on a work surface and make a well in the centre.
    • Add the egg yolks and work into a firm, smooth dough.
    • Wrap and rest the dough.
    Step 2

  3. Make the spinach pasta

    • Blend the blanched spinach with a little water, then pass through a sieve.
    • Knead the spinach purée into the remaining flour to a smooth green dough.
    • Wrap and rest the dough.
    Step 3

  4. Shape the corn cob pasta

    • Roll both doughs thinly and cut into strips.
    • Weave the yellow and green strips into a husk shape around a corn cob core.
    • Fill the pasta husk with the corn custard using a piping bag and seal.
    Step 4

  5. Make the beurre blanc

    • Simmer the shallot with the white wine and vinegar until reduced by half.
    • Whisk in the cold butter piece by piece off the heat until emulsified.
    • Season and keep warm.
    Step 5

  6. Fry the sage

    • Heat the olive oil in a frying pan.
    • Fry the sage leaves until crisp, then drain.
    Step 6

  7. Cook the pasta and serve

    • Boil the corn cob pasta in salted water until al dente.
    • Plate with the beurre blanc, the crispy sage and grated parmesan.
    Step 7
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