Mango pasta cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Tofu, crumbled |
| 3 | Lime leaves, chiffonade | |
| 3 | tablespoons | Lemon grass, minced |
| 1 | tablespoon | Ginger, minced |
| 1 | tablespoon | Thai basil, chiffonade |
| 1 | pinch | Kosher salt |
| 1 | pinch | Cayenne pepper |
| 1 | tablespoon | Mango juice |
| ½ | pounds | Semolina flour |
| ½ | pounds | Flour |
| 3 | tablespoons | Mango, pureed |
| ½ | teaspoon | Oil, olive |
| 6 | Eggs, beaten | |
Directions
GOURMET GETAWAYS IHILANI RES
MANGO PASTA
MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer fitted with a dough hook. Set the speed to low. Slowly add eggs with the mixer running, one at a time, until a sticky dough is formed.
Continue kneading for 10 minutes (add more flour is needed to form a smooth, elastic dough). Wrap the dough tightly in plastic wrap and refrigerate for 2 hours. Roll out and cut to desired thickness. Cook in boiling salted water to al dente.
Cakes: Combine all ingredients in a bowl and refrigerate, covered, for 2 hours. Form pasta mixture into cakes and fry in canola oil in a non stick pan until cooked through and lightly browned on each side.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
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