Sourdough Campanelle Recipe
morel, tuscan kale, parmesan, nutritional yeast
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Ingredients
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Pasta Dough
Sauce
Method
Pasta Preparation
Make the Dough
In a mixing bowl, combine the sourdough starter, flour, and eggs. Mix until a dough forms and knead for about 5-7 minutes until smooth. Cover and let it rest for 30 minutes.
Shape the Campanelle
Roll the dough out to about 1/8 inch thick and cut into squares. Take each square, wrap it around the end of a thin rod (like a chopstick), and twist to form the campanelle shape. Place on a floured surface to dry.
Sauce Preparation
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add morel mushrooms and cook for about 5-7 minutes until tender.
Add Kale
Add the Tuscan kale to the skillet, stirring frequently until wilted, about 3-5 minutes. Season with salt and pepper.
Combine with Cheese
Once the kale is cooked down, stir in the nutritional yeast and Parmesan cheese until well combined.
Cooking the Pasta
Cook the Campanelle
Bring a large pot of salted water to a boil. Add the campanelle and cook for 2-3 minutes until al dente. Reserve some pasta water before draining.
Mix Pasta and Sauce
Add the cooked campanelle to the skillet with the sauce, tossing to combine. If needed, add reserved pasta water to loosen the sauce.
Serving
Plate and Serve
Serve hot, garnished with additional Parmesan cheese and freshly cracked black pepper.