# Components:
→ For the Corn Silk Pasta Formation
01 - 1 cup fresh corn silk, finely processed
02 - 2 cups all-purpose flour, plus additional for dusting
03 - 2 large eggs
04 - 1 tablespoon olive oil
05 - 1/2 teaspoon fine sea salt
→ For the Charred Corn Kernel Component
06 - 2 large ears of corn, kernels meticulously removed (approximately 2 cups)
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ For the Sauce and Final Embellishments
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced to fine consistency
13 - 1/3 cup grated Parmesan cheese, with additional reserved for serving
14 - 1 tablespoon fresh chives, precisely chopped
15 - Zest of 1 lemon
16 - Freshly ground black pepper, to taste
# Directions:
01 - In a food processor, pulse the corn silk until it achieves a finely chopped state. Combine the flour, processed corn silk, salt, eggs, and olive oil in a mixing bowl. Blend until a cohesive dough begins to form. Transfer to a floured surface and knead for approximately 5 minutes until the dough is smooth and elastic. Encase in plastic wrap and allow to rest for 20 minutes. Following the rest period, roll out the dough to your preferred thickness and cut into fettuccine or tagliatelle strands.
02 - Heat 1 tablespoon of olive oil in a spacious skillet over high heat. Introduce the corn kernels and cook, agitating periodically, until they develop a deep char and some begin to pop, which should take about 6-8 minutes. Toss the charred kernels with smoked paprika, salt, and pepper, then set aside.
03 - Bring a large pot of salted water to a rolling boil. Introduce the prepared pasta and cook for 2-3 minutes, or until al dente. Carefully reserve 1/2 cup of the pasta cooking water before draining the pasta.
04 - In a spacious skillet set over medium heat, melt the unsalted butter. Add the minced garlic and sauté until its aroma is fragrant, approximately 1 minute. Introduce the drained pasta to the skillet along with a splash of the reserved pasta water. Toss thoroughly to ensure the pasta is well coated.
05 - Stir in the grated Parmesan cheese, half of the charred corn kernels, lemon zest, and finely chopped chives into the pasta and sauce mixture. Adjust seasoning as needed for optimal flavor. To serve, divide the pasta among individual plates. Top each portion with the remaining charred corn kernels. Garnish generously with extra Parmesan cheese, fresh chives, and a final grind of black pepper.
