Recipe Details

Ingredients

• 3 

  plum tomatoes

• 2 

  cloves garlic, grated 

• 3 1/2 c. 

  salmon broth

• 1/2 tsp. 

  ground white pepper

• 1/2 tsp. 

  freshly ground black pepper

• 1 tbsp. 

  miso

• 1/8 tsp. 

  MSG 

• 1/4 tsp. 

  ground green Szechuan peppercorn

• 1/2 

  carrot, chopped

• 3/4 c. 

  chopped jicama

• 1 

  jalapeño, thinly sliced

• 1/2 

  onion, diced

• Kosher salt

• Freshly chopped herbs, for serving (optional)

Description

1. Step 1Make the pasta: In a large bowl, stir together flour and salt. Stream in boiling water slowly while stirring with a pair of chopsticks or a wooden spoon. Knead mixture with your hands until dough is moist and pliable, but not at all sticky, about 10 minutes. Add 2 teaspoons of flour or water as needed and knead until your dough feels right. Cover and rest dough for at least 30 minutes, up to overnight.
2. Step 2To shape the pasta: Divide your dough into 4 pieces. On a lightly floured surface, roll each piece out to ⅛" thick. Using a sharp knife or a pastry wheel, cut dough into 1"-wide strips, then cut each strip into 1½" pieces. Pinch each small rectangle in the middle to shape into a bowtie. 
3. Step 3Make the soup: In a large pot over medium heat, combine all ingredients and bring to a simmer. Add in half the pasta and cook until al dente, 3 to 4 minutes.
4. Step 4Garnish with herbs before serving, if using.