Hillbilly Tea Cornmeal Noodles
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
46
Spice
39
Sweetness
49
Sourness
36
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Cornmeal (coarse)1 tbsp
Kosher Salt5
Eggs910 g
Brussels Sprouts2 cups
Cream2 cloves
Garlic (minced)1
SaltDirections:
1
For the noodles: Mix together the flour, cornmeal and salt on a clean work surface
2
Make a well in the middle and add the tea, oil and eggs
3
Mix the egg mixture with a fork until well combined, then slowly mix in the flour until incorporated enough to mix by hand
4
Knead the dough for 5 minutes; you will know it is done when you squeeze it and the dough springs back afterwards
5
Set the dough aside and let rest for 30 minutes
6
Cut the dough into thirds and transfer to a floured work surface
7
Roll out as thinly as you can; flour is your friend here
8
Sprinkle a little flour on one part of the dough, roll it up into a tube like you would with a jelly roll, and cut it into strips
9
Repeat with the remaining dough, flouring the noodles generously to prevent sticking
10
The noodles can be refrigerated for up to 2 days before use
11
For the sauce: Bring a large stock pot of salted water to a boil over high heat
12
Heat some olive oil in a large saucepan over medium-high heat
13
Add the mushrooms, Brussels sprouts and red peppers and cook until lightly caramelized
14
Turn the heat to low and add the cream, garlic and some salt and black pepper
15
When the water has reached a rolling boil, drop your noodles into the pot and cook for 4 to 5 minutes
16
Transfer the noodles into the sauce using a spider strainer, adding 1 cup pasta cooking water, and then turn the heat to medium-high
17
(If you don't have a spider strainer, add 1 cup of pasta water to the sauce, and then separately drain and add the noodles without rinsing
18
) Cook the noodles in the sauce, stirring, until it all comes together and thickens, 2 to 3 minutes
19
Plate it up and finish the dish with some fresh lemon zest over top!