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Friend and food video journalist Katie Quinn authored the latest issue of Short Stack—out now! We asked her to talk about what we thought was one of the most surprising recipes in her book.
Whether it be thin rice noodles or hearty, glutenous pasta, noodles are my go-to in many circumstances. Dinner parties, included! I find that guests enjoy watching the dough transform into noodles, and they like to help me crank the dough through the pasta machine.
For variety's sake, my theory is that sometimes it's worth messing with the classics. So one evening, with a ripe avocado on hand, I decided to see if avocado pasta could be a thing. It seemed like a stretch ... but it worked! Further, the natural fats in the avocado created a silkier noodle. I continued tweaking until I got a lovely, pale green, melt-in-your mouth final product.
Try Katie's recipe for yourself, below, and pick up a copy of her Short Stack here.
For the noodles:
- 1 avocado, cubed
- 1 tablespoon avocado oil
- 2 eggs
- 1 egg yolk
- 2 cups all-purpose flour, plus additional for dusting and kneading
- 1 teaspoon kosher salt
For the coconut curry sauce:
- One 13.5-ounce can sweetened coconut milk
- 2 tablespoons curry powder
- 1 garlic clove, minced
- Zest of 1 lemon
- 1 teaspoon red pepper flakes
- 2 tablespoons soy sauce
- 1/2 teaspoon kosher salt
- 2 teaspoons sugar
- 1 to 2 tablespoons cornstarch