The Ardent Epicure

An Ode to the Pleasures of Food

Peanut Noodles with Spiced Brandied Butter 
and an Award

I decided to try a dessert made from pasta. I did an experiment
using peanut flour rather than wheat flour and created both linguine
and Nutella stuffed Ravioli...And I am entering this into the
Quickies Noodle Challenge
The Challenge
Any a noodle dish of your choice.
A main dish, side, dessert or snack. Just be inventive and show some serious food love.
They will choose the most appealing and interesting or unexpected entry to win.
And what do you win? The most amazing cookbook "Quickies Morning Noon & Night"
*See the prize and link at the end of this post :)

What you will need:

For the pasta
2 cups peanut flour
3 eggs
3 tablespoons sunflower oil
a small bowl of warm water
Pasta machine and rolling pin
Nutella for the ravioli

For the sauce
1/2 cup brandy
4 tablespoons butter
3 tablespoons raw agave

1 teaspoon vanilla paste or extract
1/2 teaspoon cinnamon, ground
1/4 teaspoon cloves, ground
1/4 teaspoon nutmeg, ground

Let's get mixing:

For the pasta
On a lightly dusted wooden cutting board or work surface,
create a well in your flour. *See photo above.
Add eggs to center of your well and gently work flour into eggs.
Once your eggs and flour have incorporated you can begin to work
the dough with your hands. Continue to kneed your dough until it has become
firm and shinny, about  5 to 6 minutes. If your dough seems too dry,
add a bit of warm water. If it seems sticky, add more flour.
Set your dough aside and cover loosely with a dry cloth. Allow to rest for
 about 20 minutes. Now cut dough into 3-4 sections, working with one
section at a time and leaving remaining sections covered.
On your floured work surface, begin to shape your dough into a long rectangle.
Get it thin enough to fit to the widest setting of your pasta machine. You will
want to trim of your edges to fit to your machine. Run the rolled dough through
the machine, and repeat the process lowering the setting on the machine each time.
Continue until you have the thinness desired. For ravioli of stuffed pasta you will
want it as thin as possible.
Notes: You can set your pasta on a drying rack or over the back on a chair.
When making stuffed pasta you will want to use immediately and skip the drying step.
To prepare the stuffed pasta, cut to desired shape and brush one side of each with
warm water. Add a dollop of filling on the other cut out pasta piece. Gently lay the
damp side over the top of the sheet with filling. Press pasta sheets together being
careful not to trap any air between. Leave just about a finger width
 between filling and edges.
Fill a large pot with water and bring to a boil, once boiling a a pinch of salt.
If making both types of pasta use  two large pots. Place pasta into boiling water.
Cook stuffed pastas until the begin to float to the surface. For other pastas for about
3 minutes to al dente depending on thickness.

For the sauce
Combine butter and agave or sugar in a sauce pan with high walls. Allow butter to melt
at a low to medium heat. Add remaining ingredients and simmer until liquid is reduced
and sauce begins to thicken.

Serve immediately... I also dipped some lovely red organic pears in
85% cocoa. With some cayenne and cocoa tinged fresh whipped cream :)
Serves 4

The Award

Now onto the award...
We revived the One Lovely Blog Award from
Michael of Me, My Food and I
Michael has a most wonderfully written site, with delicious delights
at every turn. He takes us along on his journey with food, and takes us to
London with him sometimes too :) If you have yet to meet Michael, I encourage
you to stop over and say hello. There is always something enjoyable waiting :)
We thank you so much for this honor Michael...
Adam, Grely and Alisha~ The Ardent Epicure team

As usual I am not going to supply any rules here, but will be paying forward
this award to a few other bloggers that I find to be wonderful for many reasons.
Sara of Caffe Ina
Catherine of Living the Gourmet
Christo of Chez What?
Anna of Anna's Table
Nisrine of Dinners and Dreams

Quickens Challenge Prize

Quickies Noodle Challenge
Entries are open until 12:00 am EST December 14th
Presented by Denise of Quickies on the dinner table 
and Lazaro of Lazaro Cooks

Alisha~Magic of Spice

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