Hillbilly Tea Cornmeal Noodles

Name: Hillbilly Tea Cornmeal Noodles
Prep time: P0Y0M0DT0H55M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 to 10 servings
Ingredients: 3 cups all-purpose flour, plus more for dusting; 1 cup coarse cornmeal; 1 tablespoon kosher salt; 2 tablespoons ground tea, such as Sweetgrass Hillbilly Tea; 1 tablespoon olive oil; 5 eggs; Olive oil; 1 pound oyster mushrooms, julienned; 2 pounds Brussels sprouts; 2 red peppers, julienned; 2 cups cream; 2 cloves garlic, minced; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Fresh lemon zest, for garnish

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Level: Intermediate
Total: 1 hr 40 min (includes resting time)

Prep: 55 min
Inactive: 30 min
Cook: 15 min

Yield: 8 to 10 servings

Level: Intermediate
Total: 1 hr 40 min (includes resting time)

Prep: 55 min
Inactive: 30 min
Cook: 15 min

Yield: 8 to 10 servings

Ingredients

Noodles:

3 cups all-purpose flour, plus more for dusting

1 cup coarse cornmeal

1 tablespoon kosher salt

2 tablespoons ground tea, such as Sweetgrass Hillbilly Tea

1 tablespoon olive oil

5 eggs

Oyster Mushroom Cream Sauce:

Olive oil

1 pound oyster mushrooms, julienned

2 pounds Brussels sprouts

2 red peppers, julienned

2 cups cream

2 cloves garlic, minced

Salt and freshly ground black pepper

Fresh lemon zest, for garnish

Directions

For the noodles: Mix together the flour, cornmeal and salt on a clean work surface. Make a well in the middle and add the tea, oil and eggs. Mix the egg mixture with a fork until well combined, then slowly mix in the flour until incorporated enough to mix by hand. Knead the dough for 5 minutes; you will know it is done when you squeeze it and the dough springs back afterwards. Set the dough aside and let rest for 30 minutes.
Cut the dough into thirds and transfer to a floured work surface. Roll out as thinly as you can; flour is your friend here. Sprinkle a little flour on one part of the dough, roll it up into a tube like you would with a jelly roll, and cut it into strips. Repeat with the remaining dough, flouring the noodles generously to prevent sticking. The noodles can be refrigerated for up to 2 days before use.
For the sauce: Bring a large stock pot of salted water to a boil over high heat. Heat some olive oil in a large saucepan over medium-high heat. Add the mushrooms, Brussels sprouts and red peppers and cook until lightly caramelized. Turn the heat to low and add the cream, garlic and some salt and black pepper.
When the water has reached a rolling boil, drop your noodles into the pot and cook for 4 to 5 minutes. Transfer the noodles into the sauce using a spider strainer, adding 1 cup pasta cooking water, and then turn the heat to medium-high. (If you don't have a spider strainer, add 1 cup of pasta water to the sauce, and then separately drain and add the noodles without rinsing.) Cook the noodles in the sauce, stirring, until it all comes together and thickens, 2 to 3 minutes. Plate it up and finish the dish with some fresh lemon zest over top!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.