Japanese Pasta Fusion
Pasta inspired by Japan’s viral one noodle carbonara. The longest and craziest pasta I’ve ever had. Perfectly al-dente, made with my @kitchenaidde 3-piece pasta roller attachment #ad
Ingredients
Directions
- 1
In a large bowl, mix together flour, eggs, salt, and olive oil. Transfer to a clean surface and knead. This can take up to 10 minutes. The dough should be firm and not sticky. Form into a rough rectangular, wrap with plastic and set aside for 30 minutes.
- 2
Lightly dust with flour and flatten. On low speed, feed the dough through your KitchenAid pasta roller set at level 1. Slowly repeat this process until you reach level 6. Dust lightly with flour, fold, and set aside the pasta while we make the sauce.
- 3
In a large bowl mix together egg yolks, cream, parmesan cheese, and black pepper.
- 4
Add speck to a pan and fry over medium heat until golden brown. Turn the heat to low and add in the sauce and pasta. Mix vigorously over the heat until the sauce thickens and turns glossy.
- 5
Add fresh pasta to a large pot of salted boiling water. Cook for 3-4 minutes and reserve about 1 cup of pasta water before straining. Add pasta to the sauce. Slowly drizzle in pasta water a little bit at a time while mixing. You won’t use all of it, but just add enough until the sauce is nice and silky.
- 6
Serve pasta with steak and garnish with black pepper, parmesan cheese, an egg yolk, and chives.
