Recipes

"Husband Blinders" With Rainbow Chard And Brown-Butter Sauce

Active Time: 1 hour, 30 minutes
Total Time: 2 hours, 20 minutes
Serves: 4 to 6

Ingredients
¼ cup dry white wine, such as Sauvignon Blanc, room temperature

⅔ cup warm water (110°)

2¼ teaspoons active dry yeast (one 1¼-ounce envelope)

1 tablespoon sugar

1 tablespoon extra-virgin olive oil, plus more for brushing

Kosher salt and freshly ground pepper

2 cups unbleached all-purpose flour, plus more for dusting

1 cup semolina flour, plus more for dusting

1 stick unsalted butter

2 cloves garlic, minced (2 teaspoons)

¼ teaspoon red-pepper flakes, plus more for serving

12 ounces rainbow chard, stems sliced, leaves coarsely chopped

⅓ cup heavy cream

¼ cup grated Parmesan, plus more for serving

2 tablespoons sesame seeds, toasted, for serving

Directions
1. Stir together wine, warm water, yeast, and sugar in a large bowl; let stand 5 minutes. Stir in oil and 1½ teaspoons salt, then both flours. Transfer to a lightly floured work surface and knead with floured hands until dough is smooth, elastic, and slightly tacky but no longer sticky, about 5 minutes. Transfer to a large bowl brushed with oil. Cover with a kitchen towel; let rise in a warm place until doubled in size, about 45 minutes.

2. Punch down dough. Shape into a ball on a clean surface; divide into 6 pieces. Working with one piece at a time (keep remaining dough covered), roll out with floured hands into a long, ½-inch-diameter log (if dough slides on surface and is difficult to roll out, dampen your hands). Cut into ½-inch pieces. Roll each piece back and forth between your palms to form a 3-inch-long spindle-shaped piece of pasta (center should be thicker than edges). Transfer to a rimmed baking sheet generously dusted with semolina, turning pasta to evenly coat. Repeat with remaining dough, keeping pasta in a single layer (use a second sheet dusted with semolina, if necessary). If not using immediately, cover pasta with plastic and refrigerate up to 1 day.

3. Brown butter in a medium saucepan. Heat a large straight-sided skillet over medium. Add 2 tablespoons brown butter, garlic, and red-pepper flakes; cook 30 seconds. Stir in chard stems, season with salt and pepper, and cook until crisp-tender, about 5 minutes. Stir in chard leaves and cook until wilted and tender, about 5 minutes.

4. Meanwhile, cook pasta in a large pot of generously salted water until pasta is al dente, floats to the surface, and puffs, 3 to 4 minutes. Using a slotted spoon, immediately transfer to skillet along with ½ cup pasta water, cream, and cheese. Simmer, gently stirring a few times, until sauce thickens slightly and evenly coats pasta, 2 to 3 minutes. Serve, drizzled with more brown butter and sprinkled with sesame seeds and more red-pepper flakes and cheese.