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Categories:
fettuccine all-purpose salt eggs fresh ginger ginger olive oil water sweet potato sweet potatoes light coconut milk red currry paste freshly grated wasabi coconut lime frozen peas ginger pasta salt
Viewed: 53 - Published at: 6 years agoIngredients
- Homemade Ginger-Infused Fettuccine
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs
- 4 teaspoons fresh ginger, minced
- 1/4 teaspoon dried ginger
- 1 tablespoon olive oil
- 2 tablespoons water
- Curried Sweet Potato Wasabi Sauce
- 1 1/2 pounds sweet potatoes
- 14 ounces light coconut milk
- 1 teaspoon red currry paste
- 2 tablespoons freshly grated wasabi
- 3 1/2 teaspoons coconut or brown sugar
- 1/2 lime, juiced
- 16 ounces frozen peas
- 1 pound homemade ginger pasta or stringy pasta of your choice
- salt and pepper, to taste
Method
- Combine the flours and salt in a bowl or work surface, creating a well in the center. Crack the eggs into the well. Using a mixer or by hand, slowly mix, incorporating the egg into the flour mixture a little at a time. Once you have a dry shaggy dough, mix in the gingers, olive oil and water. Knead until dough is fairly smooth and homogeneous.
- Divide the dough into four portions and cover with a damp towel. Allow to rest for 20 minutes. Using a pasta maker (or rolling by hand!) thin and cut the pasta as desired.
- To cook, boil in salted water until al dente, about 3-4 minutes. Drain well and serve.
- Wash and peel the sweet potatoes. Bring a pot of salted water to a boil and cook sweet potatoes in it until fork-tender.
- Mash sweet potatoes. Place in a large skillet over medium-high heat. Mix in the coconut milk, red curry paste, wasabi, coconut sugar, and juice from half a lime. Turn heat to low and simmer for 5-10 minutes so flavors can meld. Add in the peas and cook until heated through. Season with salt and pepper to taste.
- Toss with pasta and serve.
