Naporitan Curry Fettuccine
Home version — turmeric fettuccine laminated around a parmesan layer, tossed Naporitan-style in a beef-shin curry sauce
- Difficulty
- Total time
- 4 h
- Hands-on
- 3 h 30 min
- Cost
- ¥¥¥¥
- Servings
- 2
Equipmentpasta machine or rolling pin, large pot, frying pan
Tastespicy, rich, umami
Ingredients
+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.
Laminated fettuccine
- 200 g flour, "00" or all-purpose (amount estimated)
- 2 eggs (amount estimated)
- 1 tbsp water (amount estimated)
- 1 tsp olive oil (amount estimated)
- 1 tsp turmeric (amount estimated)
- 30 g parmesan, very finely grated (amount estimated)
Curry stock
- 300 g beef shin, or flank (amount estimated)
- 500 ml chicken stock (amount estimated)
- ½ bulb fennel, sliced (amount estimated)
- 4 green cardamom pods (amount estimated)
- 1 tbsp tamari (amount estimated)
- 1 tbsp curry powder (added by Totsuki AI)
- 1 tbsp flour (added by Totsuki AI)
- 1 tbsp butter (added by Totsuki AI)
Naporitan
- ½ onion, sliced (amount estimated)
- 60 g bacon, in strips (amount estimated)
- 1 green bell pepper, in strips (amount estimated)
- 4 button mushrooms, sliced (amount estimated)
- 2 tbsp ketchup (added by Totsuki AI)
- 1 tbsp olive oil (added by Totsuki AI)
Method
+ step written by Totsuki AI.
- 1
Simmer the beef shin in the chicken stock with the fennel and cardamom for 2 hours. Shred the meat and strain the stock.+
- 2
Cook the butter, flour and curry powder into a roux, whisk in 300 ml of the stock and the tamari, and simmer until thick. Add the shredded beef.+
- 3
Knead the flour, eggs, water, oil and turmeric into a smooth dough; rest for 30 minutes. Roll two thin sheets, scatter parmesan over one, top with the other and roll again to laminate. Cut into fettuccine.+
- 4
Fry the bacon, onion, pepper and mushrooms in the olive oil, add the ketchup and fry until it darkens.+
- 5
Boil the fettuccine for 2–3 minutes, then toss in the pan with the curry sauce until glossy.+