Chef Big DA high-viscosity lunch collision featuring 48-hour smoked pastrami, hand-cranked rye tagliatelle, and a silk-smooth mustard seed emulsion.
Seal the pre-smoked pastrami in a vacuum bag and circulate at 145°F to render the intramuscular fat without losing moisture.
This ensures the bark stays intact while the interior reaches peak tenderness.
Mound the rye flour, create a well, and incorporate the eggs and yolk until a stiff dough forms. Knead for 10 minutes until the gluten structure is fully developed.
Rye lacks the gluten of 00 flour, so don't be afraid to work it hard.
Wrap the dough and let it hydrate at room temperature.
Roll the pasta dough through a machine to setting 6, then hand-cut into 3/4 inch wide tagliatelle ribbons. Toss with a dusting of rye flour.
In a copper saucier, melt butter and sauté shallots until translucent. Deglaze with white wine and reduce by half to concentrate the acidity.
Watch the viscosity; you want a syrupy consistency before adding cream.
Whisk in the Dijon and heavy cream. Simmer gently until the sauce coats the back of a spoon. Season with cracked pepper.
Boil the rye tagliatelle in heavily salted water for 3 minutes until al dente. Reserve 1/2 cup of pasta water.
Thinly slice the warm pastrami against the grain, ensuring each slice has a pristine smoke ring.
Emulsify the pasta, sauce, and reserved pasta water in a large pan over low heat. Fold in the diced cornichons for a burst of acidity.
Twirl the pasta into a tight nest using a carving fork, drape the pastrami slices over the top, and finish with an extra dusting of cracked coriander.
The key here is the 'Mother Sauce' meets the 'Pit'—we're using a classic French Charcuterie sauce base (mustard, onions, cornichons) and emulsifying it with the rendered fat and smoky juices from the pastrami. If you don't have a sous-vide, a very low oven (225°F) works, but you lose that edge-to-edge pink perfection. Keep it classy, keep it smoky.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.