Recipe by Ori Menashe and Genevieve Gergis, chefs at Bestia in Los Angeles
Adapted from Bestia: Italian Recipes Created in the Heart of L.A., by Ori Menashe and Genevieve Gergis. © 2018 by Ori Menashe, Genevieve Gergis, and Lesley Suter. Used with permission from Ten Speed Press.
Start to Finish: 2 hours
Servings: 4 to 6
1 1/2 cups “00” flour or all-purpose flour, plus more for dusting
1 large whole egg plus 5 large egg yolks
1 1/2 tsp. EVOO
1 tsp. kosher salt
1 qt. vegetable stock
1 oz. dried porcini mushrooms
1 tbsp. olive oil
1 lb. bulk pork sausage, rolled into 1/2-inch meatballs
2 cups baby kale
1/2 cup heavy cream
1 tbsp. butter
1 tsp. caraway seeds
1/2 cup grated Parmesan
1. For the pasta, on a work surface, pile the flour into a wide mound. Make a wide well in the center. Add the egg and egg yolks, oil, and salt to the well. Using a fork, whisk the wet ingredients in the well. Gradually mix in about half the flour until the dough that forms in the center looks shaggy. (If using all-purpose flour, you may need to add a tablespoon or two of water.) Using your hands or a dough scraper, fold in the remaining flour and knead until a firm ball forms. Using the heels of your palms, press the dough away from you; turn the dough about 90 degrees (a quarter turn) and fold over. Repeat, kneading the dough until it forms a smooth ball, about 15 minutes. Loosely drape with plastic wrap and let rest at room temperature for 1 hour. (The dough can be made up to 2 days ahead. Wrap tightly in plastic wrap and keep refrigerated.)
2. On a lightly floured surface, cut the dough into 4 pieces. Working with 1 piece of dough at a time and lifting it occasionally to prevent sticking, roll the dough into long strips until almost see-through. Alternatively, lightly dust the dough with flour and run it several times through a pasta machine, starting at the widest setting and working down to the thinnest. Cut each piece of dough crosswise into 10-inch pieces. Dust with flour, then, starting from one short end, roll up the pasta.
3. Using a sharp knife, cut the pasta rolls into 1/2-inch strips. Separate the noodles and dust with flour. Let rest flat on a floured work surface until slightly dry, 10 to 15 minutes. Form the noodles into loose piles on a parchment paper–lined baking sheet.
4. Bring a large pot of water to a boil for the pasta. In a large saucepan, bring the stock and mushrooms to a boil. Remove from heat. Cover and let steep for 20 minutes. Using a slotted spoon, remove and discard the mushrooms. Pour the mushroom stock into a large bowl or pitcher, leaving any grit in the bottom of the pan.
5. In a large skillet, heat the oil over medium-high. Working in batches, cook the meatballs until browned all over, about 10 minutes per batch. Return all the meatballs to the skillet. Stir in the kale, cream, and butter. Cook until almost all the liquid evaporates, about 3 minutes. Add 3 cups of the reserved mushroom stock. Bring to a simmer.
6. Salt the boiling water and add the pasta. Cook just until softened, about 45 seconds. Using tongs, transfer the pasta to the sauce. Cook, tossing often, until the pasta is al dente and absorbs the sauce, about 2 minutes. Stir in the caraway seeds; season with salt and pepper. Top the pasta with the Parmesan.