¼ cup espresso coffee
2 cups all-purpose flour
1½ tablespoons coffee beans, finely ground to a powder
3 egg yolks plus 1 whole egg
pinch of salt
6 artichoke hearts preserved in oil, drained, or 7 ounces canned
artichoke hearts, drained
1/3 cup extra-virgin olive oil
1 garlic clove, minced
1 teaspoon finely chopped Italian parsley
2 cups chicken or vegetable broth (preferably homemade) or water
2 tablespoons unsalted butter
1/2 cup grated Parmigiano-Reggiano cheese, divided
20 fresh mint leaves, chopped
To mix by hand: Make ¼ cup of strong espresso coffee and set aside to cool. Sift the flour and 1½ tablespoons of finely ground coffee powder onto a wooden work table to create a mound. Make a well in the center and add the egg yolks, whole egg, cooled espresso coffee and a pinch of salt. Using a fork, incorporate the flour into the other ingredients. Knead vigorously for 15 minutes, until the dough compact and elastic. Let rest for 30 minutes under a glass bowl or in a covered container.
To roll and cut dough by hand: After the resting period, roll out the dough using a long rolling pin into a large thin sheet. Let dry on a cotton tea towel, 15 to 30 minutes. For tagliolini, cut the pasta dough into 1/8-inch strips. Set aside.
If using a pasta maker: Follow the manufacturer’s instructions to roll out the pasta dough. Cut the dough into 1/8-inch strips for tagliolini. Set aside.
Artichoke Sauce: Purée the artichoke hearts using an immersion blender (add ¼ cup of the chicken broth if needed to blend smoothly) and set aside. Heat the olive oil in a large skillet over medium heat. Add the garlic and parsley and sauté for 1 minute. Add the puréed artichoke hearts and season with salt and pepper. Cook for 1 minute. Add the broth or water and bring to a boil, then remove the skillet from the heat.
To cook the pasta: Bring 5 quarts of water to a boil in a large pot over high heat. Add the pasta first, then 2 tablespoons of coarse sea salt. When the water begins to boil again, cook the pasta for about 2 minutes, or until the pasta is “al dente” or firm to the bite (not soft).
Meanwhile, melt the butter and pour it into a ceramic or glass bowl (or place the butter in the bowl and melt in the microwave). Using a spider or strainer, remove the cooked pasta from the water and transfer it to the bowl and toss to coat with the butter. Add 2 tablespoons of Parmesan cheese and toss again. Add the pasta to the Artichoke Sauce off heat. (Do not cook.) Toss to combine. If the pasta seems dry, add 1 to 2 tablespoons of hot tap water.
Arrange the pasta in pasta bowls and sprinkle with chopped fresh mint leaves and additional Parmesan cheese. Serves 6.
Recipe by Chef Andrea Sposini