In his gorgeous In.gredienti cookbook, Massimiliano Alajmo includes a dish called "pasta butter and smoke," made with smoked pasta and smoked butter and served with smoked hen broth. In this much-simplified version, the smoky flavor is all in the butter; it's mixed with cheese and chopped fresh herbs to make a rich sauce for silky pappardelle. Mario Batali: Perfect Pasta More Great Pastas

Massimiliano Alajmo
December 2010


Credit: © David Cicconi

Recipe Summary

40 mins
1 hr 15 mins
4 to 6


Ingredient Checklist


Instructions Checklist
  • In a food processor, pulse the flour with 1 teaspoon of salt. With the machine on, add the eggs and process until the mixture resembles wet sand. Transfer the dough to a work surface and knead until smooth. Roll the dough into a ball. Wrap in plastic wrap and let stand at room temperature for 30 minutes.

  • Cut the dough into quarters. Work with one piece at a time and keep the rest wrapped in plastic. Flatten the dough slightly and run it through successively narrower settings on a hand-cranked pasta machine until you reach the last setting. Trim the ends and cut the pasta into 10-inch lengths; loosely roll them up and and cut into 1/2-inch-wide strips. Drape the pasta noodles over a drying rack. Repeat with the remaining 3 pieces of pasta dough.

  • In a large pot of boiling salted water, cook the pappardelle, stirring, until al dente, about 3 minutes. Drain the pasta and return it to the pot. Add both butters and toss well. Add the stock and grated cheese and toss to coat. Add the fennel fronds, parsley and chives, season with salt and pepper and toss again.

  • Transfer the pappardelle to bowls and top with a little olive oil and a pinch of tandoori masala. Serve right away.


To smoke butter you can use the Smoking Gun tool from Williams-Sonoma ( Smoked butter is available by mail-order from in California.

Suggested Pairing

Pick a floral, medium-bodied Italian white, like a Vermentino.