Smoked Corn Agnolotti

We’re getting a jump on summer with Chef Kristen Butterworth’s Smoked Corn Agnolotti. The chef at Nemacolin’s Lautrec was inspired by street corn and grilling outside — and uses a handheld smoker to smoke the Agnolotti dish tableside. “You could easily eliminate this step by smoking the corn on the cob before making the filling,” Butterworth says, “but smoking it in front of our guests adds to the one-of-a-kind experience that you get at Lautrec.”
The presentation comes with a little showmanship, as white-gloved servers remove the smoky dome to reveal corn, onions, and garlic stuffed inside homemade pasta. There’s sweet and spicy jalapeño-infused honey, salty Amish feta, crisp raw red onion and cilantro, which play together to make a truly memorable dish. And while local corn is only available in the summer, we love the fantasy of this pasta plate. Butterworth agrees: “It only makes sense to create a veggie forward dish paying homage to this super sweet and beautiful food.”
Pasta Dough
4 Cups Egg Yolks
2 Tea. Olive Oil
3 Tea. Salt
1 Tea. Water
6 Cups Farina Flour
Combine the egg yolks, olive oil, salt and water in a mixer and with the dough hook attachment combine until completely smooth. Once the mixture is smooth and with mixer on low slowly begin to add the farina flour. You may not need all of the flour or you may need more so add slowly and allow the dough to complete combine before adding more.
Once the dough is completely combined turn the mixer up to medium speed and allow to work for 3 minutes to build the gluten. After 3 minutes remove the dough and roll in to a log. Cover the dough with a towel and allow to rest for 40 minutes before starting the next step.
Corn Agnolotti Filling
¼ lb. Butter
1 ea. Onion (sliced)
2 Cups Hominy
2 Cups Roasted or Steamed Corn
3 Tea. Salt
1 Tea. Black Pepper
4 Cups Water
Place the butter in a large sauce pan over low heat and allow to melt before adding your sliced onion, hominy and roasted corn. Season with a small amount of salt and pepper throughout the cooking process. Once all the vegetables are tender add the 4 cups water and allow to cook over low heat for 30 minutes. After 30 minutes remove from heat and blend in a blender until smooth. Season again as needed. Place in a piping bag and allow to cool.
Once the filling is cool roll out the previously made pasta dough in to thin sheets and fill with the corn filling.