I have a recipe in mind that I want to work on, but first I had to perfect this black garlic pasta. The first time I made this I used a garlic paste, but the flavour was just not pronounced enough. I then used black garlic cloves and it has a lovely subtle flavour. My second batch filling did not work out as well as I had planned, and I ended up frying the ravioli in butter. This has given me another new recipe to work on.
Head straight on to the Recipe For ♥ Black Garlic Pasta ♥
Let’s talk about black garlic
There is a specific fermentation process to turn ordinary garlic into sticky date-like umami bombs. First, a head of garlic is separated into cloves. These are then left where both the temperature and the humidity can be controlled. The humidity levels need to be around 85% and the temperature at 70° Celsius. Forty days later, the Maillard reaction is complete, and the pungent taste has disappeared. What you are left with is something akin to liquorice, tamarind or molasses. The higher the sugar content of the garlic, the milder and more caramel taste the black garlic will have. Lower sugars results in a sharper, acidic flavour. If the black garlic tastes burnt is is because the temperature was too high, either for too long, or not long enough.
Black garlic pasta
Use your black garlic to pair with cheese, dark chocolate or red wine. It can be used in soups or sauces, both with fish and meat. Or add to mayonnaise, hummus or in salad dressings, and vinaigrettes. I crushed nearly a head of black garlic to make my black garlic pasta. I was looking for both colour and flavour when I tried this. The colour will not be as dark as using squid ink. And the resultant flavour is merely a hint of garlic. But the end result is a lovely pasta that both tastes and looks great.
Buying pasta flour
I make a lot of fresh pasta and not every recipe makes it onto the blog. Last month I tried to hand roll my pasta. I think the rolling pin I used was not great, so I have purchased another one to try with my next batch. But before I could do that, I had to buy pasta flour. Commonly called 00 flour, there are many types with different uses. Look out for flour specific to making pasta and gnocchi.
Take a look at this inspiring recipe for ♥ Black Garlic Pasta ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Black Garlic Pasta
Ingredients
- 160 g 00 flour, plus extra for dusting
- 25 g black garlic (peeled weight)
- 15 mls olive oil
- 2.5 mls fine salt, plus extra for cooking
- 1 egg
- 1 egg yolk
Method
- Place the flour into a stand mixer bowl
- Place the black garlic, olive oil and salt into a small container and blend with a stick blender
- Add to the flour, together with the egg and egg yolk
- Using a dough hook, bring the dough together and once formed, knead for 10 minutes
- Remove from the bowl, shape into a disc and cover tightly with cling film
- Place into the fridge and leave to rest for 30 minutes
- Divide the dough in half, and roll out slightly on a lightly floured surface
- Using a pasta machine, laminate the dough, and then pass through the rollers until at your desired thickness (I take mine to 7)
- Cut into long strands and leave to dry
- Place a large pot of water onto the stove and bring to the boil
- Season the water with enough salt to make it taste like broth
- Add the pasta and cook for 90 seconds, or done to your liking
See the links below for blog posts I published on December 24:
- 2021: Cauliflower Hummus
- 2018: Fennel Pickle
- 2015: Mixed Seed Crackers
- 2014: Oakhurst Guesthouse
- 2013: Crêpes Filled With An Orange-Infused Chocolate Mousse
- 2012: Merry Christmas
If you celebrate Christmas, I wish you and your loved ones a meaningful day tomorrow. Dave and I are going to friends for a long lunch.
This looks delicious Tandy. I’ll recommend it to my hubby when he is in the mood to make pasta. It’s a shame Black Garlic is so expensive to buy here.
Happy Christmas. (Pauline/Happy Retirees Kitchen)
Eha just mentioned that, which is a pity indeed!
Sounds delicious Tandy. Merry Christmas 🎄
Sherry
Thank you, and the same to you xx
What an interesting post! Especially with my love of garlic but also a certain desire for subtlety 🙂 ! Just talked to my darling Mr Google and he pointed out a couple of NSW gals who have managed to get a world-wide PLATINUM award for their black garlic products!! Pretty expensive at around $A30 for a 100gm jar of paste but . . . am returning up for another read whilst wishing you and yours a few smiley, happy days to come . . .
I shall have to try and get some of that! Hope you have had a peaceful day xxx
I am not sure i’ve ever had black garlic but it sounds tasty! A very merry christmas to you.
sherry
and a very Merry Christmas to you too!
Hi Tandy, I’ve never heard of black garlic. An interesting process to make it.
Woolworths and Checkers usually have black garlic, if you want to try some 🙂
What a brilliant idea!!! Can’t wait to see what you do with it!!! Merry Christmas!
I am getting there slowly, haha 🙂
What a great idea! I love black garlic…actually had a few of them this morning. Merry Christmas to you and yours, Tandy.
And the same to you!
This looks terrific! Would you add protein to it at all? Or on the side? Either way, this looks delicious and as a fan of garlic, count me in in in!
I think this is the perfect pasta for shellfish, which is how I served it.
While black garlic is not readily available, it is worth seeking out for a nice dish of your pasta. Merry Christmas.
I hope you try this Karen, and a belated Merry Christmas to you too!