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Thursday, October 20, 2011

SPQR chef Matthew Accarrino's Farro Pasta with Salumi, Buttermilk Sauce, and Poppy Seeds

Posted By on Thu, Oct 20, 2011 at 10:00 AM

click to enlarge SPQR's farro pasta with salumi. - ALANNA HALE
  • Alanna Hale
  • SPQR's farro pasta with salumi.

Part 3 of SFoodie's interview with Matthew Accarrino, chef of SPQR. Part 1 and part 2 were published earlier this week.

When asking Matthew Accarrino what his current favorite menu item might be, he responded by describing the pasta below without missing a beat. "You know," he said, "we always end up with salumi trimmings at the restaurant. Whether we make it or we buy it, there is always some leftover. We were forever wondering what to do with it." With a little bit of resourcefulness and innovation comes this unexpected farro pasta with salumi, buttermilk, poppy, and Parmesan.

Farro Pasta with Salumi, Buttermilk, Poppy and Parmesan

Serves 4



Farro Pasta:

1 cup 00 (high-gluten) flour

¾ cup farro flour

2 eggs

¼ tsp salt

1-2 Tbsp water

Buttermilk Sauce:

1 Tbsp butter

1 shallot, sliced

3 Tbsp white wine

¼ cup cream

½ cup buttermilk


2 green onions, thinly sliced on a bias

1 tsp poppy seeds

¼ cup salumi & prosciutto, sliced thinly & julienned

Salt & black pepper, to taste

Grated fresh Parmesan, to taste


To make the pasta dough:

Place the flour and salt in a stand mixer fitted with the paddle. Mix the eggs well in a separate bowl. With the mixer running on medium speed, add the wet ingredients to the dry. Add the water as needed to form an extremely stiff dough, keeping in mind that you may not need all the water. Mix for 3-4 minutes. Finish kneading the dough by hand for several turns, then wrap in cling film. Let dough rest 30 minutes, then use a pasta maker to rolling and cutting the pasta into fettucine-sized noodles.

For the sauce:

In a small saucepot set over low heat, lightly sweat the shallot in the butter with a pinch of salt to soften. Once it turns translucent, add the white wine, and turn the heat up to medium. Reduce the wine until nearly dry. Add the cream and bring to a simmer. Reduce by 75 percent and then stir in the buttermilk. Warm and simmer for a few minutes, then strain and discard the shallot. Season to taste with salt and keep warm.

To assemble the dish:

Bring a large pot of water to a boil and season with salt. Cook the pasta in the water until just al dente, about 4-5 minutes. Drain, and reserve about a cup of the cooking water just in case the sauce needs to be adjusted.

As the pasta is draining, pour the sauce into a large saute pan and toss in the pasta, green onions, and poppy seeds. Add in the salumi and toss again. Taste for seasoning, adding salt and black pepper if needed. Garnish with grated Parmesan and serve.

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Alanna Hale


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