Fresh, hand made fettuccine with sesame, artichoke white sauce, sun-dried tomatoes and kale

The combination of sesame, artichoke and white miso with the cabbage give this white sauce a rich flavour.
Don’t let the cabbage put you off. It’s mildly pungent flavor works with the artichoke to make for a very flavourful sauce.

Pictured here with sagnarelli (rectangular pasta about 1″ x 2″) and fregula, a circular, oven-toasted pasta like couscous. Sagnarelli are a good pasta for someone new to making their own, and fregula are fun to make.

Ingredients

For the pasta
1 1/2 cups semolina flour
1/2 cup cold water
1T olive oil
1/4t sea salt
2 liters water with 2T course sea salt for boiling
1T nutritional yeast

For the sauce
1 cup vegetable stock
1/4t coarse sea salt
1 ‘sprig’ of dried kombu (about 1″)
1T fresh garlic, minced
1 cup artichoke hearts

1 cup shredded green cabbage (the whiter, the better –although I use coleslaw mix)
2t lemon juice
1T white miso
2T sesame seed butter (as opposed to tahini; I used a fairly traded brand)
1T tapioca flour whisked with 2T cold water
2T nutritional yeast
Sea salt and black pepper to taste

Optional: Add a 1/2t of smoked paprika garnish for some additional flavour. Replace the cabbage with cauliflower and the sesame with cashew butter for a more neutral
taste.

For the garnish
1 cup kale, coarsely chopped
1/2T cooking oil
1/4t coarse sea salt
1T nutritional yeast
Sea salt and black pepper to taste
1/4 cup sun-dried tomatoes (the dehydrated kind, not jarred)
1/4 cup boiling water

Directions
Start the pasta, make the sauce and then the garnish. Mix the flour and sea salt. Mix the 1/2 cup water and oil. Combine the wet and dry and knead until a smooth, elastic dough forms (about 3-5 minutes). Set aside under a clean, wet tea towel for 30 minutes to let the dough rest.

At the 30 minute mark, roll the dough out on a floured board into a large rectangle about 12″ wide, however long, and 1/8″ thick. You may need to break the dough into two pieces if you have a small board. Keep the other half in the bowl under the tea towel until its ready to use.

With the dough rolled, Start the sauce. In a sauce pan with a lid, bring the stock to a light simmer, add everything up to but not including the miso to the pan, cover, reduce to low and simmer about 10 minutes or until the cabbage is lightly soft, but not mushy.

While the sauce simmers, start the garnish. Preheat the oven to 450F. Bring the 1/4 cup water to a boil and add to the sun-dried tomatoes. Toss the kale with the cooking oil and sea salt. Spread the kale evenly across a small baking dish and roast for about 8-10 minutes, or until the kale is a vibrant green.

With the kale in the oven, finish the pasta. Cut width-wise with a pastry cutter (or a knife) in 1/4″ strips. Repeat until your dough is used up. Bring the 2L water and sea salt to a boil. Drain the sun-dried tomatoes, adding their water to the pasta water. Add the pasta. Swirl the pan. Cook until the fettuccine start to float. Chop the sun-dried
tomatoes while you wait.

For a softer pasta, boil an extra minute, but be careful not to overcook Drain the pasta reserving about 2T pasta water. Add this to the sauce. Rinse the fettuccine with cool water.

Now, finish the sauce. Remove from heat, and remove the kombu. Add the miso and the sesame seed butter. Puree the ingredients until smooth. Return the pan to a simmer. Add the tapioca mixture slowly, stirring continuously, until thickened. Remove from heat. Add the nutritional yeast and stir to combine.

Let the sauce stand about 2 minutes to cool. Rinse the pasta with hot water, drain a few seconds. Remove the kale from the oven. Toss with the nutritional yeast and season to taste. Toss the pasta with its nutritional yeast.
Season the sauce to taste. Plate the pasta, add the
sauce, sprinkle with the kale and sun-dried tomatoes, and serve.