- 2 cups all-purpose flour, plus more for dusting
- Pinch of kosher salt
- 3 large eggs
- 2 tablespoons extra-virgin olive oil, plus more for rubbing
- Coarse cornmeal, for dusting
- 1 lemon, halved
- 4 medium artichokes
- 1 cup chicken stock or canned low-sodium broth
- 1 cup dry white wine
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- Salt and freshly ground pepper
- 1/2 cup freshly grated Pecorino Romano cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped parsley
How to make this recipe
In a food processor, pulse the flour with the salt a few times. In a medium bowl, beat the eggs with the olive oil. With the machine on, pour in the eggs and process until a smooth, sticky dough forms. Scrape the dough out onto a lightly floured work surface and knead until smooth. The dough will be soft and still slightly tacky. Transfer the dough to a medium bowl and rub the surface with olive oil. Cover with plastic wrap and let stand at room temperature for at least 30 minutes.
Divide the dough in half. On a lightly floured surface, roll out 1 piece to a rectangle about 1/8 inch thick. Cut the dough in half. Using a pizza cutter, cut the dough into 6- to 8-inch-long strands 1/3 inch wide. Dust 2 large baking sheets with cornmeal and carefully lay the strands on the sheets; sprinkle the strands with cornmeal to prevent sticking. Repeat with the remaining dough. Cover and set aside at room temperature.
Fill a large bowl with water and squeeze a lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, cut off the top two-thirds of the leaves and trim the base and stem. Using a melon baller or teaspoon, scoop out the furry choke. Rub the artichoke heart all over with the remaining lemon half. Slice the heart 1/4 inch thick and put in the bowl of lemon water. Repeat with the remaining 3 artichokes.
Drain the artichokes. In a medium saucepan, combine the artichokes with the stock, wine, garlic, tomato paste, olive oil and crushed pepper; season with salt and pepper and bring to a boil. Simmer over low heat, stirring a few times, until the artichokes are just tender and the sauce has thickened slightly, about 30 minutes. Season the sauce with salt and pepper and keep warm.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring, until al dente, about 5 minutes. Drain and transfer to a large, wide pasta bowl. Spoon the sauce over the pasta and toss well. Sprinkle with the Pecorino, basil and parsley and serve at once.
The pasta dough can be refrigerated overnight. Bring to room temperature before rolling out.
A fresh, assertive, tangy Sauvignon Blanc will stand up to the difficult-to-match artichokes, salty cheese and acidic tomatoes.