Mushroom & Pork ‘Ulu Pasta
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A savory pasta dish using breadfruit flour to make homemade pasta, Hawaiʻi raised pork and king oyster mushrooms to create a wonderful & comforting meal.
1 cup ʻulu flour
1 cup All-purpose flour
½ tsp salt
1 cup water
optional (for coloring): 1 tsp homegrown turmeric, zested
optional: ½ cup homegrown oregano, parsley, and thyme, chopped finely
1 cup wild-caught smoked pork, chopped into bite size pieces
3 cups homegrown arugula or spinach
5 good sized king oyster mushrooms, sliced lengthwise
optional: 1 cup homemade ricotta
¼ cup homegrown oregano, parsley, and thyme, chopped coarsely - save some whole for garnish
1 whole onion, chopped into cubes
5 cloves garlic, sliced into very thin rounds
Salt and Ppepper to taste
½ cup white wine
½ homegrown lemon, juiced
Homemade `Ulu Pasta
In a large mixing bowl, combine the `Ulu flour and the All Purpose Flour.
Add the salt, turmeric, and minced herbs and mix well.
Add the water slowly, and mix until all the water is incorporated.
Place the dough onto a clean surface dusted with a generous amount of All Purpose Flour.
Knead for about 10 minutes, or until smooth. You can test it by poking the dough gently, and if it returns to the original state, you can stop kneading.
Let the dough rest for at least 30 minutes (covered in plastic or in a bowl with a cover).
Place the dough back onto your clean workspace with flour, and cut into fourths. Begin rolling out your dough until it is about a quarter of a centimeter, while the other pieces are covered.
With a sharp knife, begin to cut your noodles to the desired width. When you are finished, dust with flour and place on a clean baking sheet. Repeat until all the dough is cut.
Place a large pot of water on the stove at high heat until it is at a rolling boil.
Add a tablespoon of salt to your water, and place your noodles in the boiling water for 2-5 minutes, or until done.
Prepare the ingredients as listed above.
Place a large saucepan on the stove at medium to high heat.
Saute the smoked meat until browned and a little crispy.
Add onions and saute until translucent, then add the garlic and continue cooking until dark brown.
Immediately add the white wine, for deglazing, and continue to mix while scraping the bottom of the pan. Once the wine begins to simmer, add the arugula or spinach, and the oyster mushrooms.
Add the herbs, salt, pepper, and lemon to the sauce and test for flavor. Add as needed.
Add a ½ cup of pasta water to the sauce and simmer for 2-3 minutes.
Taste for flavor, and add the noodles to the sauce.
Mix gently and plate.
Garnish with homemade ricotta and fresh black pepper, if desired.