Riccioli Pasta with Caramelized Corn

• 3 cups all-purpose flour
• Salt and freshly ground pepper
• 5 to 6 large eggs
• 1/2 cup cornmeal
• 1 tablespoon olive oil
• 3 ounces thickly sliced smoked bacon, cut into 1/2-inch dice
• 1 medium onion, finely chopped
• 1/2 teaspoon minced garlic
• 3 cups fresh corn kernels
• 1/2 cup chicken stock or canned low-sodium broth
• 1 1/2 cups heavy cream
• 1 teaspoon minced fresh thyme
• Salt and freshly ground pepper
• 2 large plum tomatoes, seeded and finely diced
• 1 teaspoon balsamic vinegar
• 1 scallion green, cut lengthwise into very fine julienne

1. In a food processor, pulse the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. With the machine on, add 4 of the eggs, 1 at a time.
3. If the mixture is too dry to gather into a ball, add up to 1 more egg.
4. Process until smooth and elastic, about 3 minutes.
5. Cover with a bowl and let rest for 15 minutes.
6. Divide the dough into 4 equal pieces.
7. Working with 1 piece at a time and keeping the rest covered, roll the dough through successively narrower settings of a pasta machine, ending with the narrowest setting.
8. Cut the pasta lengthwise into 1-inch-wide strips; lay the long strips on a work surface and cover with kitchen towels.
9. Repeat with the 3 remaining pieces of dough.
10. Spread the cornmeal on 2 large baking sheets.
11. Working with 1 strip of dough at a time, wind the pasta around a thick knitting needle in a tight spiral.
12. Slide the pasta off the needle onto a prepared baking sheet so that it forms a loose coil.
13. Let the pasta dry for about 1 hour.
14. Heat 1 1/2 teaspoons of the oil in a large skillet.
15. Add the bacon and cook over moderate heat until most of the fat is rendered, about 5 minutes.
16. Add the onion and garlic and cook, stirring, until translucent, about 4 minutes.
17. Add all but 1/3 cup of the corn to the skillet and cook over moderately high heat, stirring, until the corn is browned, about 4 minutes.
18. Add the chicken stock and bring to a boil.
19. Add the cream and boil, stirring, until reduced by about one-third, 3 to 5 minutes.
20. Add the thyme and season well with salt and pepper.
21. Heat the remaining 1 1/2 teaspoons oil in a nonreactive skillet.
22. Add reserved 1/3 cup corn and sautee over moderate heat until toasted, about 3 minutes.
23. Add the tomatoes and vinegar and season with salt and pepper.
24. Cook, stirring, until the tomatoes are just soft, about 2 minutes.
25. Cook the pasta in a large saucepan of boiling salted water, stirring occasionally, until al dente, about 4 minutes.
26. Drain the pasta, transfer to a bowl and toss with the creamed corn sauce.
27. Garnish with the toasted corn and julienned scallion and serve.

allpurpose, salt, eggs, cornmeal, olive oil, bacon, onion, garlic, fresh corn kernels, chicken stock, heavy cream, thyme, salt, tomatoes, balsamic vinegar, scallion

Taken from www.foodandwine.com/recipes/riccioli-pasta-with-caramelized-corn (may not work)