Rye Capellini with yeast butter and truffles

Noah Sandoval

Noah Sandoval

24th June 2019
Noah Sandoval

Rye Capellini with yeast butter and truffles

On the menu at Oriole, Chicago

Serves: 4-6
Preparation time: 3 HR 30 MIN
Cooking time: 1 HR 30 MIN

Ingredients

  • 2 cups 00 flour (see Note), plus more for dusting
  • 3/4 cup rye flour
  • 2 tablespoons caraway seeds, ground to a powder in a spice grinder
  • Kosher salt, pepper
  • 14 large egg yolks
  • 1 large egg
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup heavy cream
  • 1 tablespoon active dry yeast
  • 2 sticks unsalted butter, cut into tablespoons
  • 1/4 cup black truffle butter
  • 1/4 teaspoon finely grated orange zest
  • 1/4 cup finely grated Parmigiano-Reggiano, plus more for serving
  • Shaved black truffle and snipped chives, for garnish

Method

Step 1: Sift both flours with the caraway and 1 1/2 tablespoons of salt into a large bowl. Make a well in the center and add the egg yolks, whole egg, olive oil and 1 tablespoon of water. Using a fork, gradually whisk the flour mixture into the wet ingredients until a shaggy dough forms. Scrape the dough out onto a work surface and knead until very stiff but smooth, about 15 minutes. Wrap in plastic and let rest at room temperature until softened and relaxed, about 2 hours.
Step 2: Divide the dough into 12 pieces and work with 1 piece at a time; keep the rest covered. Press the dough to flatten. Set up a pasta machine to roll flat pasta. Starting at the widest setting, run the dough through successively narrower settings until it’s a scant 1/8 inch thick. Transfer the sheet to a lightly floured work surface and dust with 00 flour. Repeat with the remaining pieces of dough.
Step 3: Set up a pasta machine with a capellini cutter. Working with 1 sheet of dough at a time, gradually feed the dough through the cutter. Gently toss with 00 flour and transfer the capellini pile to a lightly floured baking sheet. Repeat with the remaining sheets of pasta to form 12 piles.
Step 4: In a small saucepan, whisk the cream with 2 tablespoons of water and the yeast and cook over moderately low heat, stirring, until the yeast is dissolved and the mixture is very thick, 3 to 5 minutes. Whisk in the unsalted butter 1 tablespoon at a time until emulsified, then season with salt and pepper.
Step 5: In a large saucepan of salted boiling water, cook the pasta until al dente, about 1 minute. Drain, reserving 1 cup of the cooking water. Wipe out the saucepan.
Step 6: In the large saucepan, melt the yeast butter with the truffle butter and orange zest over moderately high heat. Add the pasta, the 1/4 cup of Parmigiano and 1/2 cup of the reserved cooking water and toss until hot and evenly coated with the butter, about 2 minutes. Add a little more of the cooking water if necessary.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.