MARCH 2019MARCH 2019 93931 / 2 cup packed torn fresh basil
1 / 4 cup sliced scallions
1 / 2 tsp. lemon zest plus 1 Tbsp. fresh
lemon juice (from 1 lemon)
Lemon wedges, for serving
- Bring 4 quarts water and^1 / 4 cup salt to a
boil in a large pot over high. - Add Fresh Whole-Wheat Spaghetti to
boiling water; cook, stirring occasionally,
until just tender, 2 to 3 minutes. Lift pasta
from water using a fine wire-mesh
strainer, reserving pasta cooking liquid in
pot. Drain pasta in strainer; set aside. - While pasta cooks, melt 1 tablespoon
butter in a large skillet over medium. Add
shallot and 1 tablespoon jalapeño slices;
cook, stirring often, until softened, 1 to 2
minutes. Add crabmeat and wine; cook,
stirring constantly, until reduced, about
10 seconds. - Add cooked pasta and^1 / 2 cup reserved
cooking liquid to crabmeat mixture; let
mixture come to a boil over medium. Add
remaining 3 tablespoons butter; cook,
tossing mixture constantly, until sauce
thickens and coats pasta, 1 to 2 minutes,
adding an additional^1 / 4 cup cooking liquid
if needed to reach desired consistency.
Stir in basil, scallions, remaining jalapeño
slices, lemon zest and juice, and remain-
ing^1 / 4 teaspoon salt. Toss to combine.
Divide spaghetti evenly among 4 plates,
and serve with lemon wedges.
WINE Light-bodied, vivid Italian white:
2017 Argiolas Costamolino
Fresh Whole-Wheat Spaghetti
ACTIVE 35 MIN; TOTAL 1 HR 5 MIN
MAKES 1^1 / 2 POUNDS
Freshly milled flour absorbs more liquid
than standard flour, so if the dough seems
dry when kneading, add water by tea-
spoonfuls to achieve a supple textured
dough. The freshly milled flour also offers
a pasta with great al dente bite.
2 cups all-purpose flour (about 8^1 / 2
oz.), plus more for work surface
2 /^3 cup durum wheat flour (such as
Bellegarde Durum Flour) (about
23 / 4 oz.)
2 /^3 cup freshly milled red whole-wheat
flour (such as Bellegarde Organic
Wheat) (about 2^1 / 2 oz.)
2 tsp. kosher salt
4 large egg yolks
3 large eggs
1 Tbsp. olive oil
Water, as needed
- Whisk together all-purpose flour,
durum flour, whole-wheat flour, and salt
in a large bowl. Whisk together egg yolks,
eggs, and oil in a medium bowl. Using 2
forks, gradually incorporate egg mixture
into flour mixture until roughly combined.
Turn dough out onto a floured work sur-
face; knead until dough is very smooth,
about 10 minutes. If dough is too dry and
does not come together, add water,
1 teaspoon at a time, as needed. If dough
is too sticky, lightly flour hands and
work surface as needed. Wrap smooth
dough tightly in plastic wrap; let rest at
room temperature at least 30 minutes
or up to 2 hours. - Unwrap dough, and divide evenly into 4
portions. Set rollers of a pasta machine
on widest setting. Working with 1 dough
portion at a time (keeping other portions
covered with a towel), flatten dough to^1 / 3 -
inch thickness. Roll dough through pasta
machine. Fold dough in half crosswise,
and reroll through pasta machine. Con-
tinue folding and rerolling dough until it is
as wide as the pasta machine (about 5
inches), 1 or 2 times. Once appropriate
width is reached, continue rerolling dough
through pasta machine, reducing width of
rollers 1 setting at a time, until dough has
been rolled through Setting 4 (spaghetti
thickness), flouring dough as needed to
prevent sticking. Cover rolled dough
sheet with a towel. Repeat process with
remaining 3 dough portions. - Attach spaghetti cutter to pasta
machine. Pass each rolled dough sheet
through cutter, flouring dough as needed
to prevent sticking. Sprinkle cut spaghetti
with flour; place on a lightly floured
rimmed baking sheet. Use immediately,
or cover tightly with plastic wrap and chill
up to 3 days. Uncooked pasta can also be
frozen up to 4 weeks; to cook, boil pasta
from frozen, increasing cook time to
about 5 minutes (or until tender).
Lemon-Buckwheat Shortbread
PHOTO P. 49
ACTIVE 40 MIN; TOTAL 3 HR 20 MIN
MAKES 18 COOKIE SANDWICHESLemon filling highlights the nuttiness of
buckwheat flour in these cookie sand-
wiches from Nina Compton. Be sure to
always store buckwheat flour in the
freezer.1 cup all-purpose flour (about 4^1 / 4 oz.)
1 cup freshly milled buckwheat flour
(such as Bellegarde Buckwheat)
(about 4^1 / 2 oz.)
1 / 4 cup cornstarch33 / 4 cups powdered sugar (about 15
oz.), divided
1 / 4 cup granulated sugar
1 cup plus 2 Tbsp. unsalted butter
(9 oz.), softened, divided
1 tsp. fine sea salt, divided
1 large egg yolk
21 / 2 tsp. vanilla extract, divided
1 tsp. lemon zest plus 1^1 / 2 Tbsp. fresh
lemon juice (from 1 lemon), divided
1 to 2 Tbsp. water- Stir together all-purpose flour, buck-
wheat flour, cornstarch, and^3 / 4 cup pow-
dered sugar in a medium bowl. Combine
granulated sugar, 1 cup butter, and^3 / 4 tea-
spoon salt in bowl of a stand mixer fitted
with a paddle attachment; beat on
medium-high speed until light and fluffy,
about 2 minutes. Add egg yolk and 2 tea-
spoons vanilla; beat until combined,
about 15 seconds, stopping to scrape
down sides of bowl as needed. Gradually
add flour-cornstarch mixture, beating on
low speed until mixture just starts to
clump together and flour is incorporated
into dough, about 20 seconds. - Divide dough in half; shape each half
into a 5- x 2-inch log (about 10 ounces).
Wrap each log tightly in plastic wrap; chill
at least 2 hours or up to 2 days. - Preheat oven to 350°F. Unwrap 1 dough
log; slice crosswise into 18 (^1 / 4 -inch-thick)
rounds. Arrange dough rounds 1 inch
apart on a baking sheet lined with parch-
ment paper. Bake in preheated oven until
cookie edges are light golden, 10 to 12
minutes. Remove from oven; cool cookies
on baking sheet 2 minutes. Transfer cook-
ies to a wire rack to cool completely,
about 30 minutes. Meanwhile, repeat pro-
cess with remaining dough log. - Stir together lemon juice and 1 table-
spoon water in a small bowl. Beat remain-
ing 2 tablespoons butter with an electric
mixer on medium speed until creamy,
about 1 minute. Beat in remaining^1 / 4 tea-
spoon salt and remaining^1 / 2 teaspoon
vanilla. Add remaining 3 cups powdered
sugar to butter mixture, alternating with
lemon juice mixture, beating on low speed
until incorporated after each addition.
Beat in remaining 1 tablespoon water, 1
teaspoon at a time, until consistency is
thick but spreadable. Stir in lemon zest. - Transfer lemon frosting to a piping bag
fitted with a^1 / 2 -inch round tip. Turn 18 of
the cooled cookies upside down; pipe bot-
toms of cookies evenly with frosting
(about 1 tablespoon per cookie). Top with
remaining 18 cookies (right side up), cre-
ating 18 cookie sandwiches total.