This recipe is from the latest release of Short Stack, on avocados (by me!). —Katie Quinn
4 to 6
For the noodles:
all-purpose flour, plus additional for dusting and kneading
For the coconut curry sauce:
13.5-ounce can sweetened coconut milk
garlic clove, minced
Zest of 1 lemon
red pepper flakes
1 to 2 tablespoons
In This Recipe
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.