Homemade Ginger Pasta with Curried Sweet Potato Wasabi Sauce

April 24, 2011
0 Ratings
  • Serves 4
Author Notes

This recipe was an entry into a contest in which I had to come up with a creative way to use fresh wasabi. I felt that it really combined all of my favorite foods and flavors...pasta, thai curry, sweet potatoes, and of course, the almighty wasabi...thus tying together both my ethnic background (I'm Italian) as well as my love of Asian foods and flavors! —eatswellwithothers

What You'll Need
  • 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
  1. Homemade Ginger-Infused Fettuccine
  2. 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.
  3. 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.
  4. To cook, boil in salted water until al dente, about 3-4 minutes. Drain well and serve.
  1. Curried Sweet Potato Wasabi Sauce
  2. Wash and peel the sweet potatoes. Bring a pot of salted water to a boil and cook sweet potatoes in it until fork-tender.
  3. 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.
  4. Toss with pasta and serve.

See what other Food52ers are saying.

  • BigDaveSpoon
  • Bevi
  • Anitalectric
  • Lizthechef
  • hardlikearmour

7 Reviews

BigDaveSpoon April 29, 2011
This sounds super interesting, can't wait to try it!
Bevi April 27, 2011
Mmmmmm this sounds so good!
Anitalectric April 26, 2011
A lot of your favorite ingredients are mine, too! I hope you win with this one.
Lizthechef April 24, 2011
Great recipe, so original - thumbs up!
hardlikearmour April 24, 2011
Love your combination of flavors!
Pamela's K. April 24, 2011
Very interesting dish! Sounds so flavorful!
aargersi April 24, 2011
Wow, this sounds REALLY delicious