A Fusion recipe between italian homemade pasta and korean kimchi! A yummy recipe in collaboration with our Italian Influencer Lorenzo Biagiarelli.
For the pasta
200 grams of ‘semola rimacinata’ flour (but all purpose flour will fit as well)
A sprinkle of salt
Cold Water (if needed)
For the sauce
1 Tbsp Soy sauce
1 Tbsp Nduja (spreadable spicy salami)
1 Tbsp Honey
1 Tbsp Raw sugar
1 tsp sesame oil
1 tsp white wine vinegar
For the stir fry
1 red onion, sliced
1 can of Kimchi, drained (but don’t waste the liquid)
1 tsp minced garlic
2 tbsp EVO oil (plus more if needed)
For the garnishing
2 egg yolks
2 Tbsp Korean seasoned seaweed flakes
In a large bowl, mix all the pasta ingredients until they form a firm dough. If it doesn’t come together, you can add a splash of water, but keep in mind that the dough mustn’t be soft.
Wrap in plastic film and let it rest for 30 minutes, room temperature.
Pour olive oil in a hot large pan and then sautee the ‘stir fry’ ingredients on a high flame for five to ten minutes, stir frying them until almost soft and quite scorched.
Mix together the sauce ingredients starting with nduja and honey, then adding sugar and the rest of the liquids. Set aside.
Now roll the dough with the help of some flour until you get a 2-3 mm sheet,
Fold it multiple times and cut it by knife to get a thin linguine shape (or use the ‘big spaghetti’ gear of your pasta machine). Boil in salted water until in floats.
Drain the pasta and put in the stir fry. Add the sauce and whisk vigorously on high flame. Add some kimchi liquid if it seems too dry.
Garnish each plate with an egg yolk, generous sprinkles of seaweeds flakes and chopped chives.