Corn Agnolotti From NYC’s The Noortwyck

Make the pasta dough

• In the bowl of a stand mixer fitted with a dough hook attachment, add the “00” flour and begin to mix on a low speed.
• Add all the egg yolks and continue to mix on a low speed for 10 minutes. After 10 minutes, the dough should resemble a shaggy mix, similar to a pie crust. If the dough seems dry, add a tablespoon of cold water and continue to mix for another 2 minutes.
• Once the dough looks good, remove from the mixer and knead on a clean surface until it becomes one homogeneous piece.
• Wrap the dough in plastic wrap and place in the refrigerator for one hour to rest. After 1 hour, knead the dough again; it should be a little softer this time. Wrap and rest for one more hour. Now your pasta dough is ready to roll.
  
• Make the filling
• Preheat the oven’s broiler to high heat.
• Remove the husks from the corn and place on a baking sheet. Put the corn under the broiler for 3–4 minutes, until darkened and crackling. Turn and repeat on each side until browned all over. Remove corn and allow to cool to room temperature.
• Once cooled, use a sharp knife to remove the kernels, saving all juice.
• Heat a large flat-bottomed pan or saucepan to medium-high heat. Add olive oil and sweat shallots and garlic for 6 minutes without color. Add corn kernels and cook for another 5–6 minutes, ensuring nothing sticks. Add cream and bring to a boil.
• Remove from heat, add ricotta, Parmesan, and lime zest. Blend in a high-speed blender until smooth. Transfer to a piping bag and cool.
• Assemble
• Set pasta roller to widest position. Divide dough into 4 equal-sized balls.
• Take one ball and flatten using your hands. Keep remaining dough covered with plastic wrap.
• Roll dough through pasta roller, flour surface, and move roller down one width. Repeat until you reach #1 setting.
• You should have a sheet about 12 inches long and 4 inches wide. Cover with plastic wrap and refrigerate.
• Repeat with all dough balls until you have 4 identical sheets.
• Once the pasta is rolled out, place a sheet on a floured surface. Using the pasta cutter, cut the sheet long ways in half to make two equal length sheets that are each 2 inches wide.
• Cut the tip off the piping bag of corn filling to create a hole that is 3/4-inch in diameter.
• Pipe a line of the filling down the length of each pasta sheet and then fold each sheet over itself to encompass the filling, leaving a half inch of untouched pasta sheet on the top side.
• Using the waved edge of the pasta cutter, roll the cutter through the filled pasta dough, starting from left to right, in half inch increments. The filled dough should roll up onto itself and make a seal, revealing the iconic pillow-shaped agnolotti pasta shape.
• Serve
• Bring a large pot of salted water to a rapid boil. Drop the agnolotti into the boiling salted water and cook until the agnolotti floats to the surface, around 2 minutes.
• Separately, take some of the pasta cooking water and place into a sauté pan on a medium-high heat.
• Add the butter and meld together with the pasta water to form a glaze. Remove the cooked agnolotti from the boiling water and place straight into the glaze. Add the sliced chives and grated Pecorino, and swirl everything together until all agnolotti is coated in the glaze.
• Divide the contents of the sauté pan equally between 6 pasta bowls, grate a little more Pecorino over to finish and serve immediately.