Creepy Crawlers (Worm Pasta)
in a Sesame Garlic Sauce
a homemade pasta recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
Earthworms for dinner, and a way to ward off vampires this Halloween, sign me up!
TIME (ACTIVE) | 45 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H 15 M
2 SERVINGS
| 140g
SPECIAL EQUIPMENT:
GNOCCHI BOARD
BENCH SCRAPER
To make the dough:
- With your scale measure out 200g of semolina flour and pour into your work surface. Create a medium sized well. Then add 1.5 tsp beets and 2.5 tsp cacao powder, with 108g water. Once added to your well begin mixing, stirring in the colors firth then begin adding in small amounts of flour and as that is absorbed continue mixing in more.
- Once you have created a thick pudding like consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance emerges then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set to rest.
- Once dough has rested for 30 minutes slice your dough wiht a sharp knife into 1cm slices, then cut those slices into approx 1/2 to 1 cm squared logs. Rough roll each log by hand until 2.5-3” long and approximately the worth of a slender finger. Once all logs are created with your bench scraper drag each log along a gnocchi board to impart the worm like segments. Then crimp dough to a worm like shape. Set each worm aside to firm up slightly prior to cooking, this will allow the wiggly shape to hold.
To make the sauce:
- In a small pan fry 3-4 minced cloves of fresh garlic (approx 18-20g) with about a teaspoon and a half of oil. Fry until fragrant and browned. In another small bowl combine 2 cloves black garlic (approx 14g), 1.5 tsp soy sauce, 1/2 tsp sesame oil and 1/2 tsp onion powder. Mix these ingredients well together then add in the fried garlic. Mash and mix until a slightly lumpy paste is created.
To cook your pasta:
- Start your water to boil in a medium to large shallow pot, adding enough salt to just taste a little saltiness. When you have achieved a rolling boil, toss in your pasta to cook, do this in groups to not over fill the pot. After a minute or 2 check for done-ness these will float and give approx 1 minute longer once floating. Check for doneness cook to your preference al dente is recommended.
- Once the pasta is cooked place in a bowl along with some of the sauce paste and a 1/4 cup of the pasta water to loosen the sauce. Check the flavor and coverage of the sauce to your preference, the pasta should be glossy and ready so serve up.
- Once plated top with fresh chopped chives.
2-3 days refrigerated
powder
Beetroot powder boasts a vibrant pink hue and a soft, almost velvety consistency which can easily dissolve or mix to color various foodstuffs.
0.25 oz - PORTION$0.50
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
high fat (20-22%)
powder
Our cacao powder has the more-prized high-fat content. This natural cacao powder will yield rich chocolatey flavor in baked goods. No sugars have been added to this raw ingredient.
0.25 oz - PORTION$0.50
1.5 oz - JAR$4
1.5 oz - JAR$4
1.5 oz - REFILL$3
1.5 oz - REFILL (5 PACK)$13
6 oz - REFILL$10
powder
Onion powder offers concentrated onion flavor, enhancing dishes without moisture. Ideal for rubs, blends, and various cooking needs.
0.28 oz - PORTION$0.50
2.5 oz - REFILL$4
8 oz - REFILL$10
