Well, you know by now that I eat pasta every day. Not only because I love it, also because I have been experimenting on different shapes of pasta and different kinds of the dough. I did use turmeric powder before and beets to give some colors. I also proudly fail at spinach pasta dough. So I will do more practice on that, but I really want to have a green pasta dough. This idea came to use matcha powder because I could just mix it in the flour and voila!
Because I used matcha powder for the dough so I got creative and put my miso paste to a good use. I thought, may as well we go Japanese on this one. That is why I went with farfalle pasta to shape because that is the one that is the closest to origami, in my opinion. Obviously you can use different shapes of pasta or even use boxed pasta and just use this miso butter recipe. This is a creative way for not so typical pasta day. So if you eat pasta every day like me, this is a great alternative to make and eat.
HOMEMADE MATCHA PASTA
Ingredients:
180 grams 00 flour
20 grams semolina flour
10 grams pure matcha powder
100 grams warm water
Instructions:
- Mix both flour and matcha powder together then create a well in the middle. Add water and gently bring the flour into the center of the well using your fingertips.
- Keep incorporating the flour into the water until all the flour has been absorbed. Once the dough starts to form, bring it together with your palms and knead into a smooth green dough. This will take around 5 minutes.
- Form the dough into a ball, cover tightly with cling wrap and let it rest for 15 minutes.
- After 15 minutes is up, knead the dough vigorously for another 5 minutes and again, form the dough into a ball, cover tightly with cling wrap and let it rest for at least 30 minutes, the longer the better. I did mine for 2 hours. You can also refrigerate for no longer 18 hours before shaping.
- After the second rest, remove the dough from the wrap and cut into 2 equal pieces. Set one aside, cover with a towel to prevent it from drying.
- Flour your work surface and rolling pin and roll one dough at a time into a large thin sheet. I don’t have a specific measurement for how thin, but I like mine as thin as a paper.
- Using a sharp knife cut the sheet into 2 x 2 inches square pieces, then pinch each piece in the middle creating a bow tie.
- Place the farfalle on a baking sheet and let them dry before cooking. I made mine the night before so I let them dry overnight. The pasta should cook for 3-4 minutes. Reserve the pasta water to thin out the miso butter sauce.
MISO BUTTER
Ingredients:
1 block of extra firm tofu -cubed and baked
4 tbsp butter
1 tbsp minced ginger
4 cloves garlic -minced
2 tbsp white miso paste
1/3 cup reserved pasta water
Salt and pepper
Toasted sesame seeds
Instructions:
- In a large skillet over medium high heat, melt the butter.
- Add the garlic and ginger and cook for about 1 minute or until fragrant, stirring occasionally.
- Add the miso paste and give it a good stir, before adding the pasta water to help thin out the miso paste. Season with salt and pepper.
- Add baked tofu and cooked pasta, stir to combine, and let it cook for 1-2 minutes.
- Remove from heat and sprinkle with toasted sesame seeds generously. Enjoy!
