Main ingredients 🥩
durum wheat flourzucchinisundububasilperilla oil
Fabri's Sundubu Basil Pasta
A temple-style fusion pasta that uses soft sundubu (tofu) instead of cheese as a base, paired with aromatic basil and zucchini.
🙋 Recommended for
- ⭐ Those who want to enjoy a light, nutty pasta without cheese or dairy.
- ⭐ Those who wish to experience the harmony of refined temple cuisine and Italian cooking techniques.
Ingredients needed 🛒2 servings
- Durum wheat flour, as needed
- Zucchini, 1/2
- Sundubu, 1 pack
- Fresh basil, a handful
- Perilla oil, as needed
- Salt, a pinch
Recipe 🍳
- Make a stiff and firm pasta dough by kneading durum wheat flour with a little water and salt.
- Roll the dough thinly, then cut into even strips to prepare homemade fresh pasta.
- Slice the zucchini into thin, bite-sized strips.
- Heat perilla oil in a pan and gently sauté the zucchini over low heat to bring out its flavor without burning.
- Once the zucchini is cooked, blend the sautéed zucchini, sundubu, and fresh basil in a blender until smooth to make the sauce.
- Boil the fresh pasta in salted boiling water, then drain.
- Pour the blended sundubu basil sauce into a pan, simmer over low heat, then add the cooked pasta and toss well so the sauce coats every strand.
- Plate the pasta and garnish with remaining fresh basil leaves for a fresh finish.
- Make dough with durum wheat flour and cut into fresh noodles.
- Blend sautéed zucchini, sundubu, and basil to make the sauce.
- Toss the boiled pasta with the sundubu basil sauce gently and serve.
Cooking tips 💡
- If durum wheat flour is unavailable, you can substitute with a mix of all-purpose flour and bread flour, though the characteristic firm texture of fresh pasta may be less pronounced.
- Since sundubu has high water content, simmer the sauce over low heat to reduce and thicken it to the desired consistency.
- In keeping with temple cuisine, no allium vegetables like garlic or onion are used, which maximizes the clean, mild flavor.
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