Page 172 - UpperCrust e-Magazine Third Quarter 2024
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UPPERCRUST FOOD | KNOW MORE ABOUT
Black Garlic Pasta
Ingredients Method and cook for 1-2 minutes, continuously
• all-purpose flour Pour flour and salt onto a clean work checking for desired doneness (we
• 4 egg yolks surface and make a well in the centre. prefer al dente). Drain pasta and let dry.
• 2 whole eggs Place the eggs/yolks in this well While pasta is cooking, peel black
• 1 tsp kosher salt and mix with a fork. Swirl the fork garlic and cut into small pieces (note
• 2 small heads black garlic concentrically, slowly incorporating that it can be a bit sticky and difficult
• 225 g cremini mushrooms the flour into the eggs. Once it forms to cut). Then sauté the black garlic in
• 225 g oyster mushrooms a dough, knead it for 10 minutes, form olive oil and butter on medium heat for
• 225 g shiitake mushrooms it into a ball, and let rest, covered, for 5 minutes as the black garlic starts to
• 1 onion, halved and sliced 30-60 minutes. break down and turn the sauce black.
• 4 tbsp butter At this point, cut dough into 3 equal- Meanwhile, in a separate pan, sauté the
• 2 tbsp olive oil sized pieces. One by one (keeping the mushrooms and then the onion.
• 1 lemon, juiced other balls covered), run the pasta When pasta is cooked and ready to go,
• 1 pinch Parmesan cheese through the pasta maker, occasionally squeeze the lemon juice into the black
• 1 tbsp basil chiffonade lightly dusting with flour. Once the garlic sauce, then mix in the pasta,
• 1 tbsp pine nuts toasted dough has reached a thickness level of mushrooms and onions. Top with basil,
• 1 pasta maker (readymade pasta will 4, run it through the cutter section, dust Parmesan cheese, toasted pine nuts,
also do) again with flour, and set aside to dry and salt/pepper to taste.
while you do the rest.
Add pasta to a pot of boiling water Recipe by Grad Food
170 | UPPERCRUST | JUL-SEP 2024
