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An exclusive recipe to accompany the story found at http://TastingTable.com Tagliolini With Smoked Printable recipe sponsor: Trout, English Peas and Fresh Horseradish Recipe adapted from Chanan Kamen of Osteria Coppa

Makes 4 servings Pasta dough: • 2 cups a-purpose flour • 1 teaspoon salt • 8 to 10 e yolks Can’t get enough Tasting Table? • About ¼ cup semolina flour Follow us on Twitter! See what our editors are tasting, cooking, buying and testing before you read it (or Sauce: don’t) on Tasting Table: • 1 tablespoon grapeseed or canola oil http://twitter.com/tastingtable • 1 bulb fennel, thinly sliced http://twitter.com/tastingtablenyc http://twitter.com/tastingtablela • 1 stalk celery, thinly sliced http://twitter.com/tastingtablechi • 1 leek, thinly sliced http://twitter.com/tastingtablesf http://twitter.com/tastingtabledc • 1 clove garlic, finely chopped • 1 bay leaf • 1 sprig esh thyme • Peel of 1 lemon plus ½ lemon • 2 fiets smoked trout, skin removed and reserved, meat cut into ½-inch pieces • 1 pint heavy cream • Salt • ⅔ cup esh or ozen English peas

• 1 tablespoon finely chopped Italian parsley • 1 tablespoon finely chopped esh tarragon • 1 tablespoon or more esh horseradish

1. In the bowl of a stand mixer outfitted with the paddle attachment, slowly mix the flour and the salt while adding the egg yolks, 1 at a time, until the dough comes recipe

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together enough that you can grab a handful and bring it together into a ball, about 8 minutes. Form the dough into a ball, wrap tightly with plastic wrap and refrigerate for 1 hour. 2. Roll out the pasta to the thickness of 4 pieces of stacked paper (about ⅛ inch), using either a rolling pin or a pasta machine. Cut the pasta into 10-inch-wide sheets and dust with semolina flour. Roll lengthwise into a loose cylinder, then cut the noodle with a knife into strands a little bit thicker than angel hair pasta. 3. Heat the oil in a large sauté pan over medium-high heat. Add the fennel and celery, turn the heat down to medium and cook until the vegetables have softened, about 5 minutes. Add the leek, garlic, bay leaf, thyme and lemon peel and cook for 1 minute more. Add the smoked trout skin and cover with the cream. Turn the heat to very low and simmer for 30 minutes. Strain into a wide sauté pan and discard the trout skin and vegetables. 4. Bring 6 quarts of water to a boil. Add enough salt to make it taste like mildly salty seawater. Add the pasta and the peas at the same time and boil for 1 to 2 minutes, until the pasta is al dente. Strain the pasta and peas and add to the pan of trout cream. Add the pieces of smoked trout and cook until the pasta has absorbed most of the cream, about 5 minutes. Squeeze the lemon over the pasta. Garnish with the parsley, tarragon and horseradish. Toss and serve immediately.

Note: Dried fusii or spaghetti may be substituted for the handmade tagliolini.