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Gochujang Prawn Pasta (Ft. Doobydobap) #shorts
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Gochujang Prawn Pasta 🍝
Collab with the legendary @doobydobap 🔥
Dough:
400g plain flour (Tipo 00 if you can get it)
4 whole eggs
2 tsp fine sea salt
Filling:
165 g prawns (1 pack)
1 tbsp sesame oil
Salt & pepper to season
Sauce (Tina’s original recipe):
1 tbsp butter
2 tbsp Gochujang paste
6 garlic cloves (minced)
1 cup heavy
1/4 cup grated parmesan
1/2 cup pasta water
Drink:
Makgeolli (Korean rice wine)
1. Mix together the flour and salt in a bowl. Tip out onto clean surface and make a well in the centre. Crack in the eggs, beat together and then gradually incorporate into the flour. Knead the dough for 10 mins until smooth, wrap in cling film and set aside to rest for at least 1 hour.
2. For the filling, finely chop the prawns with a knife or if you have it, in a food processor. Mix together with the sesame oil, salt and pepper.
3. For the sauce, melt the butter in a medium-high heat pan, bring to a foamy bubble and add in the Gochujang and garlic. Mix together and cook for a couple of minutes over medium heat. Add the cream, pasta water and parmesan. Whisk to combine. Reduce until thickened.
4. Cut the rested dough in half, roll out into sheets of 1.5 mm (1/16”) in thickness, then cut into circles using a cookie cutter.
5. Spoon / pipe a small amount of the filling into each circle. Wet your fingers and wipe around edges of the circle to help seal. Fold over, in half, then fold the corners together and give a good squeeze so they don’t detach later on. Voila, prawn cappelletti!
6. Cook the pasta for 2-3 mins in salted boiling water, then plate up with your Gochujang sauce, a drizzle of olive oil and some fresh parsley. Goes down like a beauty with some Makgeolli. Enjoy! 🔥
#shorts #pasta #gochujang #italian #korean #food #foodporn #foodie
Collab with the legendary @doobydobap 🔥
Dough:
400g plain flour (Tipo 00 if you can get it)
4 whole eggs
2 tsp fine sea salt
Filling:
165 g prawns (1 pack)
1 tbsp sesame oil
Salt & pepper to season
Sauce (Tina’s original recipe):
1 tbsp butter
2 tbsp Gochujang paste
6 garlic cloves (minced)
1 cup heavy
1/4 cup grated parmesan
1/2 cup pasta water
Drink:
Makgeolli (Korean rice wine)
1. Mix together the flour and salt in a bowl. Tip out onto clean surface and make a well in the centre. Crack in the eggs, beat together and then gradually incorporate into the flour. Knead the dough for 10 mins until smooth, wrap in cling film and set aside to rest for at least 1 hour.
2. For the filling, finely chop the prawns with a knife or if you have it, in a food processor. Mix together with the sesame oil, salt and pepper.
3. For the sauce, melt the butter in a medium-high heat pan, bring to a foamy bubble and add in the Gochujang and garlic. Mix together and cook for a couple of minutes over medium heat. Add the cream, pasta water and parmesan. Whisk to combine. Reduce until thickened.
4. Cut the rested dough in half, roll out into sheets of 1.5 mm (1/16”) in thickness, then cut into circles using a cookie cutter.
5. Spoon / pipe a small amount of the filling into each circle. Wet your fingers and wipe around edges of the circle to help seal. Fold over, in half, then fold the corners together and give a good squeeze so they don’t detach later on. Voila, prawn cappelletti!
6. Cook the pasta for 2-3 mins in salted boiling water, then plate up with your Gochujang sauce, a drizzle of olive oil and some fresh parsley. Goes down like a beauty with some Makgeolli. Enjoy! 🔥
#shorts #pasta #gochujang #italian #korean #food #foodporn #foodie
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