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Black Garlic Pasta with Simple Shallot Sauce

Recipe Courtesy of Kayla Howey

Prep time:  2 hrs | Cook time:  30 mins

Total time:  2 hrs 30 mins | Serves: 4


Black Garlic Pasta

  • 100g black garlic

  • 1 egg

  • 8 egg yolks

  • 500g “00” flour

  • 1 tbsp olive oil

  • 1 tsp salt

  • 2 tbsp water, or as needed


Caramelized Shallot Sauce

  • olive oil, as needed

  • 2 shallots, sliced

  • salt, as needed

  • 4 cloves garlic, minced

  • 1 cup sherry wine

  • 1 1/2 cups chicken stock

  • 5 springs fresh sage

  • 1 cup pasta water

  • 1 lemon, juiced

  • freshly cracked black pepper, as needed

  • chunk of Parmesan


Black Garlic Pasta

  1. Add the black garlic, egg, and egg yolks to a blender. Blend until smooth. Weigh out the flour and pour it into a pile on a clean working surface. Create a well in the middle of the flour. Pour the egg mixture into the center of the well, along with the olive oil and salt. Use a fork to whisk the egg mixture, and slowly start to pull in the flour. Add water as needed to moisten the dough. Once all of the flour is somewhat incorporated (you may have some loose bits of flour still) start to use your hands to bring the dough together. Knead the dough for about 5 minutes. Form the dough into a ball and wrap with plastic wrap. Let the dough rest at room temperature for 1 hour.

  2. Use a pasta machine (I use my Kitchen Aid pasta attachment) to roll out the dough into thin sheets, about 1/16” thick. Cut the dough into ¼” ribbons using the pasta machine, or you can cut by hand. Keep the pasta covered until ready to cook.


Caramelized Shallot Sauce

  1. Bring a large pot of water to a boil. Meanwhile, heat a large sauté pan over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the shallots. Season with a pinch of salt. Saute for a few minutes until the shallots develop a bit of color. Lower the heat to medium-low and continue to cook the shallots until caramelized, about 10-15 minutes. Stir in the garlic. Raise the heat to medium-high and deglaze the pan with the sherry wine. Scrape the bottom of the pan and let the wine reduce for a minute or two. Add the chicken stock and fresh sage. Bring the liquid to a simmer. Simmer for about 5-8 minutes until reduced and slightly thickened.

  2. Add a large pinch of salt to the boiling pot of water. Drop the pasta in the water and cook for just about 2 minutes (the pasta should finish cooking in the sauce). Use a measuring cup to retrieve a 1 cup of pasta water from the pot and add it to the sauce. Drain the pasta in a colander and add the pasta to the sauce as well. Let reduce and thicken until the sauce coats the pasta very well, stirring often. Add the lemon juice. Season with salt and freshly cracked black pepper to taste. Plate the pasta and use a microplane to grate a generous amount of parmesan over top.

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