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Midnight Pasta

Name: Black Rice Pasta
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4

45 MINPrep Time

5 MINCook Time

4Servings

by Giadzy

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This amazing recipe was adapted from our friend Chef Gianpero! During our visit to the Riso Buono farm in the north of Italy, Gianpero showed us several ways of incorporating Artemide Black Rice Flour into a multitude of dishes, including pasta. It has a very nutty and toasty flavor, and a firm texture that lends itself to pasta.

The result is pasta with a firm bite and a delicious chew, all while being delicate at the same time. It's so fun - and strikingly beautiful. We refer it to it as "Midnight Pasta"!

Black Rice Pasta

Rated 5.0 stars by 1 users

Servings

Prep Time

45 minutes

Cook Time

5 minutes

Ingredients

1 1/2 cups semolina flour
1/2 cup black rice flour

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½ teaspoon salt
2 whole large eggs
3 egg yolks
1 tablespoon water

Instructions

In a large bowl, whisk together the semolina flour, rice flour and salt. Create a well in the center, and add the eggs and one tablespoon of water. Using a fork, break up the eggs and gradually start to draw flour from the edges of the well into the egg mixture.
When the dough gets too firm to mix with the fork, switch to mixing with your hands. Continue to knead the dough until it no longer sticks to your hands. Transfer the dough to a lightly floured surface and knead for about 5 minutes until it is smooth and pliable. Wrap the dough in plastic wrap, and allow to rest for at least one hour.
If using a pasta roller: Divide the dough into 4 pieces. Starting with the machine set to the widest setting, pass the dough through the rollers. Fold the dough into thirds and pass it through again 2 more times. Continue passing the pasta through the machine, reducing the setting a few notches each time. You may need to dust a bit with flour if the dough sticks to the rollers at all. Once you reach your desired thickness, use the cutting attachment to cut the pasta sheet into fettuccine. Dust the cut pasta with more flour to prevent sticking and repeat with the remaining dough.
If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle a bit on your rolling pin as well. Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months, do not defrost before cooking.)
Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute, fresh pasta cooks very quickly. As soon as it is just al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce (such as Giada’s Aglio e Olio, pictured above) and serve.