Brad Makes Black Garlic

Ingredients

• 2 heads Garlic (whole, unpeeled; keep skins on for fermentation)
• 2 tablespoons Sake (or water) (used to lightly dampen garlic before sealing)
• 1 teaspoon Olive Oil (light coating for the garlic before vacuum sealing)
• 400 grams All-Purpose Flour (for fresh pasta dough; sifted)
• 4 large Eggs (room temperature)
• 5 cloves Black Garlic (fermented, soft, and spreadable; minced)
• 2 tablespoons Unsalted Butter (cut into cubes)
• ¼ cup Parmesan Cheese (freshly grated)
• to taste Salt (kosher or sea salt)
• to taste Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (for finishing the pasta)

Instructions

1. Prepare Garlic for Fermentation

   Rinse the whole garlic heads with a splash of sake (or water) and a drizzle of olive oil. Pat lightly so the outer skin is just damp, not wet.

   Time: PT5M

2. Vacuum‑Seal the Garlic

   Place the whole heads into a vacuum‑seal bag, arrange them in a single layer, and run a light vacuum cycle to remove most air while keeping the bag slightly pliable.

   Time: PT5M

3. Ferment in Dehydrator

   Set the dehydrator to 130‑140°F (55‑60°C) and place the sealed bag inside. Let it run for 6‑8 weeks. Check occasionally that the temperature stays within range.

   Time: P6W

   Temperature: 130‑140°F

4. Make Fresh Pasta Dough

   On a clean work surface, mound the flour and make a well. Crack the eggs into the well, add a pinch of salt, and gently whisk the eggs, gradually incorporating flour until a shaggy dough forms.

   Time: PT10M

5. Knead the Dough

   Knead the dough for about 8‑10 minutes until smooth and elastic. Cover with plastic wrap and let rest for 20 minutes.

   Time: PT15M

6. Roll and Cut Pasta

   Divide the rested dough into 4 pieces. Using a pasta machine, roll each piece to the desired thickness (usually setting 5‑6). Cut into fettuccine or tagliatelle strips and lightly dust with flour.

   Time: PT15M

7. Cook the Pasta

   Bring a large pot of salted water to a boil. Add the fresh pasta and cook 2‑3 minutes, or until al dente. Reserve ½ cup of pasta water, then drain.

   Time: PT5M

   Temperature: 212°F

8. Prepare Black Garlic Butter Sauce

   In a skillet over medium heat, melt the butter. Add the minced black garlic and sauté for 30 seconds. Stir in the reserved pasta water, grated Parmesan, a pinch of salt and pepper, and a drizzle of olive oil. Toss the cooked pasta in the sauce until evenly coated.

   Time: PT5M

   Temperature: Medium heat

9. Plate and Serve

   Divide the pasta among plates, finish with an extra sprinkle of Parmesan and a drizzle of olive oil if desired. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g