Nori Pappardelle with Blistered Cherry Tomatoes

Whisk flour, nori powder, and ½ teaspoon salt together in bowl of stand mixer. Whisk eggs, yolks, and 1 teaspoon oil together in small bowl. Make well in center of flour mixture and pour in egg mixture. Fit stand mixer with dough hook and mix on low speed until dough comes together, 2 to 4 minutes. (If dough doesn’t become cohesive, add up to 2 tablespoons extra water, 1 teaspoon at a time, until dough just comes together.) Increase speed to medium and knead until dough is smooth and shiny, 7 to 10 minutes. Form dough into 9-inch log and wrap in plastic wrap. Let rest at room temperature for at least 30 minutes. (Alternatively, wrapped dough can be refrigerated for up to 24 hours. Let refrigerated dough rest at room temperature for at least 10 minutes or up to 30 minutes before proceeding with recipe.)

Securely clamp pasta machine to counter. To roll out pasta dough, cut dough into 3 equal pieces. Working with 1 piece of dough (keep remaining dough covered with plastic to keep it from drying out), flatten into rectangle and run through rollers set to widest position. Run dough through widest setting 2 more times. Roll pasta thinner by progressively narrowing setting, rolling dough through each setting 2 times. Roll until dough is 1/16 inch thick. (Machine settings vary, but this thickness is generally achieved at the third-to-last setting.) If dough gets dry or cracks during rolling, lightly spray with water or dip fingers in water and rub over surface of dough. Cut dough sheet into 12-inch sections. Layer sections on top of each other, dusting with flour between layers to prevent sticking. Cover loosely with plastic and set aside. Repeat with remaining 2 pieces of dough.

Stack 2 sheets of dough. With short side facing you, fold dough into thirds from top to bottom (like a letter). Cut dough at 1-inch intervals into strips of pappardelle. Dust noodles with flour, form into nests, and set aside. Repeat with remaining dough.

Bring 4 quarts water to boil in large pot over high heat. Meanwhile, place tomatoes in dry 12-inch skillet over high heat and cook, stirring occasionally, until skins blister and tomatoes are well charred, 4 to 6 minutes. Remove skillet from heat and let cool for at least 5 minutes. Stir in ¼ cup oil, smoked paprika, and ½ teaspoon salt.

Add 2 tablespoons salt and pasta to boiling water and cook, stirring often, until al dente, 1 to 2 minutes. Reserve ½ cup cooking water, then drain pasta and transfer it to skillet with tomatoes. Return skillet to high heat; add ¼ cup reserved cooking water, vinegar, and fish sauce and toss to thoroughly combine. Season with salt to taste. Adjust consistency with remaining reserved cooking water as needed. Divide pasta among bowls, sprinkle with Pecorino and chives, and serve.