Summer Is in the Dough

By

Korakot Suriya-arporn
Aliza Eliazarov
Tomato Pappardelle, Summer Squash, Aleppo Pepper, Cherry Tomatoes, and Scamorza-stuffed Squash Blossom
Tomato Pappardelle, Summer Squash, Aleppo Pepper, Cherry Tomatoes, and Scamorza-stuffed Squash Blossom

Chef Michael Lombardi’s tomato pappardelle embraces the sunny acidity of tomatoes to its core. At Boston’s The Salty Pig, he infuses pasta dough with tomato paste. “We wanted to make a pasta dish that expressed many layers of flavor while only utilizing a few simple ingredients,” says Lombardi.

To make the sunset-hued ribbons, Lombardi pan-toasts garlic and tomato paste in olive oil until the paste dries out. He then mixes the cooled paste with egg yolk, durum flour, and 00 flour before rolling and cutting it into long, thick strips. At pick-up, the dish becomes all about summer squashes with the delicate, beaming noodles as their vehicle. He tosses the pappardelle and squash (including marigold-yellow pattypans) with a light, fresh cherry tomato sauce. This Italian summer garden in a bowl is garnished with smoky Scamorza-stuffed squash blossom and finished with Aleppo, tarragon, and parsley. 

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