2 1/3 cups all-purpose flour
Kosher salt
3 large eggs, lightly beaten
3 tablespoons unsalted butter, at room temperature
2 tablespoons smoked butter, at room temperature (see Note), or 2 tablespoons of unsalted butter
3/4 cup warm chicken stock
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped fennel fronds (optional)
2 tablespoons chopped parsley
2 tablespoons minced chives
Freshly ground pepper
Extra-virgin olive oil, for drizzling
Pinch of tandoori masala or curry powder