Chef Jonathon Merrick
Farmers Market Tagliatelle

Tagliatelle


zuchinni
yellow squash
fresh tomato
asparagus (peeled)
fresh garlic
sherry vinegar
fresh sage
Basil mint
fresh corn
green beans, snap peas or wax beans
Olive oil
unsalted butter
Parmigianino Reggiano or Grana Padano
kosher salt

EQUIPMENT

Good vegetable peeler, preferably a V- or U-shaped one

Pasta machine, rolling pin (optional), microplane, large pot, large metal bowl (ice bath), chef knife.



Bring a 6- to 8-quart pot of well-salted water to a boil for corn, tomato and pasta.

While water is coming to a boil, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Cut an x into the skin of the tomatoes blanch in the water and immediately transfer to an ice bath. Once cool peel off the skin cut the core out and dice the flesh. Add the garlic mixture then set aside.

Cook corn in boiling water until tender, 4 to 6 minutes, then remove with tongs and cool.

While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you come to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).

Cut corn from cobs; add corn to tomatoes.

Cook pappardelle. Just before pasta is done, stir in zucchini ribbons and snap peas and any other vegetables being used, and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
Add butter, herbs, cheese and toss gently again.

Pasta dough instructions:

Pour flour onto a clean table and make a well in the middle. Crack egg into the well and add olive oil, salt and water. Whisk the egg mixture with a fork slowly adding flour until a smooth dough forms with the texture of playdough (not too dry).

Place in a ziplock bag and refrigerate for at least an hour before rolling into sheets.