- albie rock
00 flour, and semolina flour, and sweet potato cream sauce?
What does that even mean?
It means I made homemade tagliatelle, and sauce, and I laid it all out on a bed of baby kale.
Check it out:
Homemade pasta is categorically better, even if it is time consuming.
But man is it worth it.
The recipe for success with knife-noodles?
combine 1/2 cup 00 king arthur flour;
1/2 tsp sea salt;
1/2 cup king arthur ap flour;
1/2 cup semolina flour;
2 T olive oil;
3/4 cup warm water...
knead it all up for 11 minutes, until it form a shiny firm ball.
I use a stand mixer with a dough hook, and I never feel like i'm being lazy when I do.
Wrap it up, and rest it for 30 minutes or more,
Cut your dough ball into halves,
then roll it out extra-thin on a well-floured surface.
Take each rolled rectangle, lightly four both sides, loosely roll it up into a tube, and then slice it every 1/4", and unroll those fat lengths of sexy noodle hottness.
I always rest mine for a little minute on a floured work area, while I bring a big pot of salty water to a boil.
And you KNOW if I'm making another orange-colored pasta sauce, there's no way I'm making it the same way twice. That ain't me, man. I'm into some new-new, and I'm not trying to stay in the past.
You wanna know what I did to do it right?
You got it:
SWEET POTATO CREME SAUCE!
In a 2 quart saucepot, with a glug of olive oil, over medium-high heat, saute:
1 chopped medium skin-on sweet potato;
1 sliced leek;
1 chopped carrot;
2 cloves garlic.
gently brown the potatoes and the leek,
2 T nutritional yeast;
1/2 tsp ea Garlic Powder and Onion Powder;
salt, pepper, and enough vegetable broth to cover everything.
Bring that to a boil, then reduce the heat and simmer it until the carrots are soft.
next, puree the whole thing in a blender or food processor,
and add it back to the pot, with more broth or water, to thin it into a smooth sauce.
The best part about homemade pasta?
It takes about three minutes to cook,
and if you add it a hot pan, with a little oil, and a splash of pasta water,
plus a scoople or two of sauce?
It gets creeeeeeeeeeeeeeeamy.
That's what we want, kids.
I obviously added MORE sauce as well.
I mean, TOO MUCH IS THE RIGHT AMOUNT.
The kale was a nice textural add-on, and the fresh basil brightened and lightened the whole dish.
Those blackened baby sweet tomatoes also boosted the flavor profile a whole lot.
You got char, sweet, savory, creamy, crisp, smooth, and starchy goodness all in one place.
If you aren't the type to eat pasta, I honestly feel sad about you.
Pasta and sauce and vegetables is a winning combo.
Wanna be a winner?
Make some of this.
You'll become a guaranteed champion right away.