'It’s difficult for me to imagine the summer months without enjoying some combination of corn and pasta.'
For the pasta & fillingMake the pasta dough by hand according to this “well-method” technique.Add the flour and eggs to the bowl of a food processor with the steel blade attachment. Pulse together until beads of dough start to form, about 30 seconds. Transfer the mixture to a flat, ideally wooden, surface, combine it into a mass, and knead for 5 to 10 minutes until smooth and firm.
Transfer the cooked corn to a blender or food processor and pulse until smooth and creamy. Reserve 55 grams of this mixture for the stock. With a sharp knife or pasta wheel, cut the sheet in half lengthwise so you have two rows. Then cut the rows crosswise into squares . Place the finished casoncelli in a single layer on a tray or sheet pan dusted in coarse semolina flour or lined with a dry dish cloth. Repeat the process with the remaining dough.The casoncelli can be made in advance and frozen. Freeze them on the sheet pan until mostly solid, 20 to 25 minutes . Dust off any excess flour and transfer them to a freezer-safe bag until ready to cook—they’ll taste best within a couple of weeks, but they’ll last for up to a couple of months.
When the stock is done, strain it through a fine-mesh sieve. Set aside 225 ml for the sauce. Cool and season the remainder with salt to taste and store another use. It’ll keep in the fridge for up to 4 days and the freezer for 4 to 6 months .Melt 2 tablespoons of the butter in a large sauté pan or skillet over medium heat. Add the reserved raw corn kernels, season with salt, and cook briefly, 2 to 3 minutes.
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