Apricot Corn Pasta

This unusual pasta combines durum semolina flour with fine cornmeal for a slightly grainy texture and golden color.

Apricot nectar replaces the traditional eggs or water, adding a whisper of fruit sweetness that’s barely there but makes you wonder what’s different.

Roll it out as thin as you like and cut into any shape; the cornmeal gives it enough structure to hold up in boiling water.

Kitchen Tips

• Work the dough until smooth and elastic, adding more flour if it feels sticky
• Let the dough rest for 10-15 minutes before rolling for easier handling
• This pasta shines with simple preparations like brown butter and sage or a light cream sauce