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  • 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:





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,

then add:

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.


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.

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