ASIAN PEAR PASTA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • about 3 Asian pears (see notes)
  • 5 oz all-purpose flour
  • 7 oz whole wheat flour (freshly ground works best)
  • 1 pinch freshly ground nutmeg
  • 1 tsp salt

Directions

  • My Asian pear trees are bursting with fruit, ready to pick, eat, and enjoy!
  • I came up with this delightful little pasta recipe today after contemplating Asian pear dishes. The pasta has a lovely texture and deserves to be wrapped in a silky-light sauce. I have a few ideas for flavorful sauce combinations that I will post after creating and testing.
  • In the meantime, please enjoy this pasta with your favorite white sauce.
  • Asian Pear Pasta
  • Ingredients:
  • about 3 Asian pears (see notes)
  • 5 oz all-purpose flour
  • 7 oz whole wheat flour (freshly ground works best)
  • 1 pinch freshly ground nutmeg
  • 1 tsp salt
  • Notes for Asian pears: The variety of pear used in this recipe has a lightly russeted, golden skin and a caramel flavor when ripe. Example varieties that may work are: Shinsui, Kosui, Hosui, Shinko, Niitaka, Ichiban, Seuri, and Yoinashi.
  • Directions:
  • Core and chop the Asian pear into 1" cubes. No need to be perfect; they should be uniform in size for even cooking. I did not peel the pears.
  • Add 13 oz of pear cubes to a small, heavy sauce pan (snack on the remainder). Cover and turn heat to medium. Cook 10 minutes. Stir. Cook covered for another 10-20 minutes just until the lowest layer of pears in the pan starts to caramelize (mine got a bit charred--no worries though.) Remove from heat, keep covered, and set aside for an hour or two to cool.
  • Puree cooled pears in food processor until smooth. Add flours, nutmeg and salt. Pulse until the dough forms a ball.
  • Rest dough for 10 minutes while prepping pasta roller.
  • I used the pasta attachment to my Kitchenaid mixer. You may also use a hand-crank pasta roller.
  • Separate dough into 6 equal pieces. Flour and knead, using the widest setting on the rollers, until smooth. The dough is sticky, so you'll need to flour it well to prevent it from sticking to the rollers. Roll at second widest setting twice, and third widest setting twice. Flour again and let rest flat while continuing with remaining pieces of dough.
  • Start with the most rested pasta sheet. Flour well, and cut using Fettucini attachment. Spin cut pasta into nests and set on a silicon mat while cutting remaining sheets.
  • Cook or freeze.
  • To cook: Fill large pot with water, heat to boiling, and add salt until the water tastes like sea water. Boil fresh pasta for approximately 5 minutes, test for texture, drain well.
  • To freeze: Dry nests for about an hour on the silicon mat. Place each dried nest into a sandwich bag and then all of the individual baggies into a larger freezer bag to freeze. Frozen pasta does not need to thaw prior to cooking.
  • Nutritional Information -- Estimate Only -- Not including salt in cooking water. Servings per recipe: 12 (about 2 oz per serving, pre-cooked weight). Calories per serving: 112. Protein: 4 grams. Fat: less than 1 gram. Total Carbohydrates: 24 grams (fiber: 4 grams). Sodium: 195 mg (if the 1 tsp of sodium in the recipe is omitted--not recommended--than total sodium is 1 mg per serving.) Cost per serving estimated at 47¢ (all ingredients purchased) or 9¢ per serving using homegrown Asian pears.
  • These are my original recipes. Please do not copy, in any form, without written permission.

Notes

My Asian pear trees are bursting with fruit, ready to pick, eat, and enjoy!

I came up with this delightful little pasta recipe today after contemplating Asian pear dishes. The pasta has a lovely texture and deserves to be wrapped in a silky-light sauce. I have a few ideas for flavorful sauce combinations that I will post after creating and testing.

In the meantime, please enjoy this pasta with your favorite white sauce.

These are my original recipes. Please do not copy, in any form, without written permission

Categories: Pasta  Side Dish 
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