Coffee Noodles, Poached Egg, Bacon Coffee Compote

By • April 21, 2011 • 0 Comments


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Serves 2

Coffee Noodles

  • 2.5 cups Flour
  • .5 cups Very strong espresso
  • 1 tablespoon Salt
  • 3 Egg Yolks
  1. The amounts will vary slightly depending on the humidity in your area so adjust with flour or coffee as necassary. Also starting the process inside a bowl will help keep your counter clean. Take a very large bowl and tip in the flour while making a well in the center. Place the rest of the ingredients in the center and begin stiring with a fork while slowly incorporating the flour. In a few minutes it will get too tough to stir so swith to using your hands and begin kneading the dough. Continue to knead the dough for at least another 10 minutes using more flour as needed. It should stop sticking to your hands after a few minutes. Wrap the dough tightly in plastic and let rest on the counter for at least 30 minutes or up to 2 hours. If you get busy and don't have time to finish the project then the dough will be just fine in the fridge for up to a day just pull it out and let it come to room temp before rolling. Now dust the counter with flour and unwrap the dough. Set your pasta machine to the widest setting and begin rolling the dough through. Roll it through the widest setting 3-4 times and then begin to roll the dough thinner and thinner until you get to the second to the thinnest setting and cut into your desired thickness. and hang to dry slightly while finished the dish.

Coffee Bacon Compote & Finishing the dish

  • 4 Slices thick cut smoky bacon
  • 2 Cloves garlic, Minced
  • .5 cups Red Wine
  • .5 cups Brown sugar
  • 1.5 cups Good Strong Coffee
  • 1 Dried ancho chili, Toasted
  • 1 tablespoon Molasses
  • 2 tablespoons Balsamic vinegar
  • 1 Stick Canela, Toasted
  • 3 Eggs
  • Petite Herbs
  1. Slice bacon into one inch pieces and brown over medium heat. Once crispy Add in the garlic and brown slightly. Now pour in the red wine and reduce by half then pour in the sugar, coffee, molasses, chili, canela and vinegar. Let cook over medium low heat for about 30 minutes or until syrupy. Remove the canela and pour into a blender, let puree til smootth.
  2. Bring a large pot of very salty water to a boil. Add in a large splash of white vinegar then reduce heat to medium. Crack in eggs and let poach for about 2-3 minutes for runny yolks. Pull from water and drain, they will stay hot for a few minutes after you pull them so you can assemble the rest of the dish. I wrote to use more eggs then needed because you might break one.
  3. Bring another large pot of salted water to a boil and cook the pasta for 1-2 minutes. Drain, immediately chill under cold running water and toss with oil before placing in the fridge.
  4. Pretty much all ingedients can be made up to this point and refrigerated to be finished when your ready to eat. Heat a large non stick pan with a splash of oil and lightly pan fry the noodles until slightly browned then add a few drops of balsamic just before plating. Use a spoon of brush and swirl the compot across the plate then put the noodles on top and the egg on top of that. Season the egg with salt and pepper then sprinkle a few baby herbs around before serving.

Tags: pasta

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