I’m not the brainchild behind my latest food attempts, nor the first to recreate a restaurant meal. However, after eating at Joule in Seattle I became a bit obsessed with their yellow curry noodles. I searched the internet and found 2,260,000 results for yellow curry noodles. Overwhelming, to say the least. What I was searching for was not another yellow curry meal but the noodles, pasta, whatever you want to call them, and the .... How to. What kind of flour? Curry paste or powder? The questions circulated and went unanswered until I came upon a “Noodle class” offered by another local restaurant spouting fantastic noodles: Revel. As it turns out, the two restaurants are in cahoots being owned by a married couple who happen to both be chefs. (Read more about their latest restaurant endeavors here.) My face beamed when I saw the three noodles we would be reproducing in the two hour course. You guessed it, Yellow Curry Noodles was on the list. I’m waiting for this renowned chef to come out with a cookbook but until then I’m willing to share the rewards of my class. These subtle noodles have the ability to withstand many types of sauces so stay tuned for future updates on sauce tips for Yellow Curry Noodles. Until then may every noodle be flavorful, rich, and a source of contentment in your life.
Recipe credit: Revel restaurant- Rachel Yang
500 grams All Purpose flour
1 teaspoon kosher salt
1 Tablespoon yellow curry mixture which includes:
1 tsp turmeric, 1 tsp cumin 1 tsp madras curry
5 whole eggs
1 Egg yolk
1 Tablespoon Extra virgin Olive oil
Toast the cumin seeds in a pan until fragrant and then using a mortar and pestle grind until cumin is a fine powder. Allow to cool. Blend in turmeric and madras curry and set aside.
Using a large bowl mix flour, salt and curry mixture together with your hands.
Make a hole in the middle of the flour and add oil then eggs.
Mix all ingredients together until blended with hands and then begin to knead.
Knead dough approximately 15-20 minutes until you feel a smooth surface and when pushing your finger into the dough it pops back up.
Keep Dough ball covered with a damp towel at approximately 55 degrees for 30 minutes or cover in plastic wrap and place in refrigerator for 30 minutes.
Remove dough from refrigerator and place on counter very lightly dusted with flour. Square dough with hands and then begin to roll out with rolling pin until thin enough to be placed in pasta machine. Flatten noodles with pasta machine until desired thickness.
Layer rectangles of pasta and slice with a sharp knife lengthwise to make pappardelle shaped noodles.
In salted boiling water place noodles and cook for approximately two minutes or until desired doneness.
- Better to have wet noodle dough than dry so watch the usage of flour when shaping and rolling
- Uncooked noodles freeze well. After slicing place small nests of noodles dusted with flour on a cookie sheet and place in freezer. After 30 minutes remove nests and place in container for storage.
- When using pasta machine use the back of the hand to guide the noodles not the palm as this causes finger indentations in the noodle dough