Black Garlic Pasta
You need actual black garlic cloves to get the subtle flavour
Makes enough for: 2 people
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