- DOUGH: Mound the flour on a large and a clean surface; make a large well in the flour (about 8-inches in diameter). Crack the eggs into the center of the well. Whisking with a fork, gradually mix in the flour, until a shaggy dough forms. Knead for about 10 minutes or until smooth. (Alternatively prepare dough in a stand mixer fitted with a dough hook attachment.) Wrap tightly with cling film and rest at room temperature for at least 30 minutes.
- Cut the dough into 4 equal pieces. Roll each piece into a sheet about 3 mm thick using a rolling pin or a pasta roller set to the second thinnest setting (dough will almost be transparent).
- Liberally dust sheets with flour and leave to dry at room temperature on a flat surface, for 30 minutes, flipping it over halfway through, (Alternatively, sheets can be hung over a clean coat hanger to dry instead, flipping dough halfway through.)
- Fold or roll each sheet lengthwise very loosely and cut into noodles of desired thickness. Dust noodles with more flour and gather into loose bundles to continue to dry while preparing the sauce and bringing a large pot of salted water to a boil.
- SAUCE: Melt butter in a large, deep skillet over medium heat. Add garlic and sauté until fragrant. Add the Swiss chard and 3/4 cup water; cover and cook for 5 to 6 minutes or until the chard is tender.
- Add walnuts and salt; cook, stirring occasionally, until there is no liquid left in the pan. Remove from the heat.
- Drop the pasta into the boiling water, stirring with a wooden spoon to loosen up the bundles of noodles. Cook for 1 1/2 to 2 minutes or until the pasta is fully cooked but still retains a nice texture (it should have a clean break when pinched). Reserve at least 1 cup of pasta cooking water before draining noodles.
- Return skillet to the heat, adjusting the temperature to high. Add drained noodles, 2/3 cup pasta cooking water, walnut butter and lemon juice. Toss to coat; adding more pasta water as needed until noodles are nicely glazed with sauce. Toss in preserved lemon and half of the mint leaves.
- Transfer to a large serving bowl. Garnish with the rest of the mint and some grated pecorino. Serve with the remaining pecorino on the side.
Tips
00 flour is an Italian grade of flour typically used in fresh pasta and pizza dough. Look for it where you buy regular flours or in specialty food stores. If milled outside of Italy it will be called “00 Style” or pizza flour.
To make walnut butter, roast 2 cups California walnuts at 300°F for 10 minutes. Cool to room temperature. Combine in a food processor with 1 tablespoon honey and 1 teaspoon walnut or vegetable oil; process until it forms a smooth paste. (Walnut butter can also be flavoured with spices and other seasonings as preferred.) For more information, visit (https://walnuts.org/blog/culinary-inspiration/how-to-make-walnut-butter-and-what-to-do-with-it/).
Noodles can be made ahead and frozen in bundles on a baking sheet. Once frozen, transfer bundles to an airtight container. Can be frozen for up to 1 month.
Allergen Information: Walnuts, Gluten, Dairy
