We just got back from our quick getaway to Milwaukee.
I like to bring from our trip something that I can use to make a new dish.
I found this at the public market, and I thought it would be fun to try it.
It’s pureed black garlic, which is aged and fermented and gives a rich flavor.
I added the black garlic puree to my creamy bechamel sauce.
Because I had time today I decided to make pasta myself.
This eggless “egg” pasta is my favorite.
For two…
3/4 cup all purpose flour, 1/4 cup chickpea flour, salt, 1/4 cup water
Mix, knead, let the dough rest.
Flatten and cut.
Cook for a few minutes in boiling water.
This turned out delicious!
The black garlic puree takes the usual cream pasta to the next level.
It definitely gives a depth in flavor.
I also tried the pasta with just the puree.
It wasn’t bad, but I definitely preferred the cream version.
Later I added red pasta sauce to it, and it became so much better.
In my opinion, this black garlic puree is better when combined with something rather than itself.
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