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Author Notes: This recipe is from the latest release of Short Stack, on avocados (by me!). —KatieQ
Serves 4 to 6
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
- Make the noodles: In a food processor, pulse the avocado until smooth, then add the avocado oil and continue blending. With the motor running on low, add the eggs, egg yolk and 1 tablespoon of water and mix well.
- In a large bowl, mix the 2 cups of flour and the salt, then make a well in the center. Add the avocado and egg purée to the well, then, using a spoon, slowly work in the flour from the edges until the mixture is fully incorporated and a dough forms. As soon as the dough starts to form, transfer it to a floured surface and begin to knead, sprinkling with flour as you go to avoid the dough sticking to your hands. (The dough is a sticky one, so use up to 1/2 cup of flour during the kneading process, if necessary.) Knead for about 20 minutes, until the dough is smooth. Place the dough on parchment paper in a dry area of your kitchen and cover with a towel. Let sit for at least 5 minutes (or as long as a couple of hours) to allow the gluten network to relax.
- While the dough is resting, make the coconut curry sauce: In a medium pot over medium-high heat, combine all the ingredients except the cornstarch and stir well.
- A quick note on the texture of the sauce: Add only 1 tablespoon of cornstarch for a “normal” thick sauce, or add 2 tablespoons of cornstarch for a very thick sauce. (If you prefer it liquid-y, then don’t add the cornstarch at all.)
- In a small bowl, mix 1 or 2 tablespoons of cornstarch, depending on your preference, with a couple of tablespoons of water to make a cornstarch slurry. When the mixture in the pot comes to a boil, slowly whisk in the cornstarch slurry. You’ll see the sauce thicken immediately. Reduce the heat to medium low and cook for another few minutes, whisking frequently. I prefer it to get to the consistency of gravy—but do what you like best. Keep the sauce warm while you finish making the pasta.
- Cut the dough into four equal pieces. Flatten each quarter with your hands, then feed them through a pasta machine set to the narrowest gauge. Lay the sheets on a lightly floured piece of parchment paper and let dry for 5 minutes. Cut the sheets into your noodle size of choice—I prefer running them through my tagliatelle pasta machine attachment, but my fiancé likes it when I hand-cut them to make wider, uneven noodles. Once the noodles are cut, hang them over the sides of a large bowl and let dry for 10 minutes.
- Bring a pot of salted water to boil and add a quarter of the fresh noodles. Cook for 3 minutes, then drain and shock in an ice-water bath for 1 minute. Repeat with the remaining noodles, cooking, draining and shocking in batches.
- Drain the noodles and shake off any excess water. Divide the noodles among bowls, top with the sauce and serve.