Today I finally got the peanut pasta where I wanted it. If you’ve been reading the blog for a few months, you know that I picked up a bag of Peanut Flour from Byrd Mill, and have been trying a number of recipes with it including Peanut Financiers. Last week I went to StarChefs ICC in NYC. While there I took a pasta workshop that was led by Jenn Louis of Lincoln and Matt Accarrino of SQPR. After the workshop I asked Matt on his thoughts about using peanut flour in pasta. He hadn’t tried it but suggested I look at a chestnut pasta recipe as a base. When I got home I was reading Jenn’s new book Pasta By Hand and found here recipe for Chestnut Gnocchi.
The base recipe looked great and I gave it a shot. My only change was to replace the chestnut flour with the peanut flour. There are a few different types of peanut flour. I like the 28% light roast. The pasta worked out great. I don’t think it needs any adjustments. Now I’m working on sauce and accompaniments for it. I think country ham would be great. As luck would have have it, I was also working on a large batch of concord jelly today, so…I heated a pan and added a touch of roasted maitake oil, sauteed the gnocchi in it and finished it with a few tablespoons of the unset jelly. It was really good, and I’m definitely going to explore that combo some more.
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.