Black Garlic Pasta?

Afonso_Tito_de_Morais_164825

So today I checked in on my black garlic at it's 27th day of cooking. I figure it's pretty close to done, I'm giving it 5/6 more days.

When it's done I'm planning for a dish with it and I was thinking about making some black garlic infused pasta.

I've never made pasta but I have some gear. I'll most likely use the chefsteps recipe but without gluten (since I can't buy it around here) and was thinking of ways I could perfectly infuse it with the black garlic flavour and colour.

Should I pureé it and add to the pasta mixture and compensate in other ingredients to achieve the same consistency? Or is there another way?

Thanks and happy cooking!

tshewman

The pasta recipe will work fine without the gluten (have done it without with gluten free flour and with 00, both with good results). I suspect you could puree it and add it directly to the pasta dough, although I would lean toward doing two batches, one plain and combining with a sauce and tossing the pasta in it and one with the garlic in the dough. This would give you the "ideal" for comparison. Just food for thought.