Ruby Red Radish Penne Alfredo
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Get ready to fall in love with our irresistibly charming handmade penne, made even more special with Suncore Foods® Ruby Red Radish Powder! The striking pinkish-purple hue is not just a feast for the eyes; it's also an addictive bite that brings smiles to the table. Topped generously with a mountain of parmesan cheese, this dish has quickly become our family's favorite weeknight dinner! But wait, there's more! These delightful noodles can transform into countless dishes—think beautifully simple butter broth, zesty lemon and garlic perfection, or sautéed goodness with your favorite veggies and toasted walnuts. A big squeeze of lemon takes it over the top! Let your creativity shine in the kitchen! Bon appétit!
Ruby Red Radish Penne:
3 cups all-purple flour
4 large eggs
2 tbsp of Suncore Foods® Ruby Red Radish Powder
Ruby Red Radish Alfredo Sauce:
4 tbsp butter
2-3 minced garlic cloves
1 cup heavy cream
1 cup whole milk
1.5 cups grated parmesan cheese
1/4 tsp salt
1/4 tsp ground pepper
A pinch of nutmeg
3 tsp of Suncore Foods® Ruby Red Radish Powder
Click Here for Step-by-Step Directions ▼
4. Using a light hand, break the yolks and gently bring the flour into the center of the well using your fingertips.
5. Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: If your dough is on the dry side you can add a little SLASH of water to bring it together.
6. When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours.
7. After resting, remove the dough from the fridge and divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
8. Working with one section at a time, pass through a pasta maker to #5. Do this twice. If you don’t have a pasta maker, roll out the dough as thin as you can.
9. Cut the dough into 2-inch squares. Cover the remaining square with a dish towel.
10. Place a square of dough on the gnocchi board in a diamond orientation.
11. Place the dowel on the square of dough, form the dough around the dowel, and roll and press on the gnocchi board to make ridges. The tube will have a point at both ends.
12. While the dough is around the dowel, press the ends together to make a seam.
13. Slip the penne off the dowel, and place on a semolina-dusted baking tray.
14. Dry the Dough: To ensure the pasta keeps its shape while cooking, allow the pasta to completely air-dry for 12-24 hours.
15. Cook the Pasta: When ready to serve, cook your pasta in salt water (for flavor and to prevent it from sticking) in a large pot for 6 to 10 minutes.
