1 recipe fresh pasta, recipe follows
1/4 cup cornmeal, for storing pasta
2 (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
1/2 cup mascarpone cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1/2 teaspoon minced fresh tarragon leaves
1/4 teaspoon freshly ground black pepper
1 egg, for egg wash
1/2 cup butter (1 stick), room temperature
1/3 cup corn (canned or fresh)
1 teaspoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 cup grated Parmesan, for garnish
3 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon olive oil
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