Brad Makes Black Garlic
Brad Makes Black Garlic is a medium Italian recipe that serves 4. 350 calories per serving. Recipe by Bon Appétit on YouTube.
Prep: 1 hr | Cook: 15 min | Total: 1 hr 35 min
Cost: $6.50 total, $1.63 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Vegetarian, Can be made vegan by omitting butter and Parmesan
Allergens: Garlic, Wheat, Dairy
Ingredient Substitutions
- Instead of Sake (or water): dry sherry, plain water
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of All-Purpose Flour: 00 flour, bread flour
- Instead of Eggs: egg substitute (1 egg ≈ ¼ cup liquid), silken tofu (¼ cup per egg)
- Instead of Black Garlic: regular roasted garlic, garlic paste
- Instead of Unsalted Butter: olive oil, vegan butter
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
- Instead of Olive Oil: vegetable oil
Equipment Needed
- Vacuum Sealer
- Vacuum Seal Bags
- Dehydrator
- Thermometer
- Mixing Bowl
- Pasta Machine
- Large Pot
- Colander
- Skillet
- Chef’s Knife
- Cutting Board
Critical Steps — Do Not Skip
- Keeping the garlic skins on during fermentation
- Maintaining a steady 130‑140°F temperature for the full 6‑8 weeks
- Ensuring a light vacuum seal so the garlic isn’t crushed
- Kneading the pasta dough until smooth and allowing it to rest
- Cooking fresh pasta only 2‑3 minutes to avoid over‑cooking
Chef Tips from the Video
- A light mist of sake adds subtle sweetness and helps maintain moisture during fermentation.
- If you don’t have a vacuum sealer, use the water‑displacement method: submerge a zip‑top bag in water to push out air before sealing.
- When rolling pasta, dust the sheets lightly with flour to avoid tearing.
Troubleshooting
Garlic turned rock‑hard instead of soft.
Lower the dehydrator temperature to 130°F and ensure the bag remains sealed; rock‑hard garlic can be ground into a flavorful powder.
Pasta sticks together after cooking.
Toss the drained pasta immediately with a little olive oil or butter and the reserved pasta water.
Black garlic flavor is too mild.
Use more minced black garlic or combine with a small amount of roasted regular garlic for extra punch.
Storage
Refrigerator: Store black garlic in an airtight container for up to 2 months.
Freezer: Freeze whole heads or minced black garlic in freezer bags for up to 6 months; can be grated into powder later.
Room temperature: Do not store at room temperature for more than a week; risk of spoilage.
Make-Ahead Tips
- Ferment the garlic weeks ahead; it keeps for months in the fridge.
- Fresh pasta dough can be rested, rolled, and frozen for up to 1 month.
- The black garlic butter sauce can be prepared up to 30 minutes ahead; reheat gently before tossing with pasta.
Frequently Asked Questions
What is the cultural significance and history of black garlic in modern culinary traditions?
Black garlic originated in East Asian cuisine, especially Korean and Japanese kitchens, where it was traditionally made by slow‑cooking garlic in a humid environment. Today, chefs worldwide, including Bon Appétit, use it for its sweet‑umami depth, making it a trendy ingredient in upscale dishes.
How does the traditional Korean method of making black garlic differ from the vacuum‑sealed dehydrator technique shown by Bon Appétit?
Traditional Korean black garlic is aged in a rice‑filled earthenware jar at 140‑150°F for several weeks, relying on natural humidity. The Bon Appétit method uses a vacuum‑sealed bag inside a temperature‑controlled dehydrator, which creates a more consistent anaerobic environment and shortens the risk of mold.
What occasions or celebrations is black garlic pasta traditionally associated with in Italian cuisine?
While black garlic isn’t a classic Italian ingredient, modern Italian‑inspired chefs serve it at special dinner parties and seasonal tasting menus to showcase innovative flavor pairings. It’s especially popular at autumn gatherings when its sweet, caramel‑like notes complement hearty dishes.
What are the authentic traditional ingredients for black garlic versus acceptable substitutes according to the Bon Appétit tutorial?
Authentic black garlic is made from whole, unpeeled garlic heads fermented at 130‑140°F. Acceptable substitutes include store‑bought black garlic, roasted garlic paste, or a mixture of caramelized regular garlic, though the texture and subtle sweetness will differ.
What other Italian dishes pair well with black garlic according to Bon Appétit’s approach?
Black garlic complements risotto, creamy polenta, and simple grilled fish. Its umami depth also shines in tomato‑based sauces, pesto variations, and as a topping for bruschetta.
What are the most common mistakes to avoid when making black garlic fermented pasta at home?
Common errors include peeling the garlic before fermentation, setting the dehydrator temperature too high (which creates rock‑hard cloves), over‑cooking the fresh pasta, and not reserving pasta water for the sauce. Following the low‑heat, sealed‑bag method prevents these issues.
Why does the Bon Appétit recipe use a vacuum‑sealed bag instead of a simple jar for black garlic fermentation?
A vacuum‑sealed bag removes most oxygen, creating a true anaerobic environment that encourages the Maillard‑like reaction without mold. A jar can trap air pockets, leading to uneven fermentation or spoilage.
Can I make the black garlic ahead of time and how should I store it before using in the pasta?
Yes, black garlic can be prepared weeks in advance. Store it in an airtight container in the refrigerator for up to two months, or freeze it for up to six months. It remains soft and spreadable, ready to be minced for the pasta sauce.
What texture and appearance should I look for to know my black garlic is properly fermented?
Properly fermented black garlic has a dry, dark‑brown outer skin and a soft, almost jam‑like interior that can be easily mashed. The cloves should be uniformly jet‑black without any green or raw pink spots.
What does the YouTube channel Bon Appétit specialize in?
The YouTube channel Bon Appétit specializes in high‑quality cooking videos that blend culinary education with entertainment, featuring professional chefs exploring classic techniques, modern twists, and ingredient deep‑dives for home cooks.
How does the YouTube channel Bon Appétit’s approach to Italian‑inspired cooking differ from other cooking channels?
Bon Appétit often combines rigorous technique (e.g., precise temperature control for fermentation) with playful storytelling, whereas many other channels focus on quick, shortcut recipes. Their Italian‑inspired dishes, like this black garlic pasta, emphasize ingredient quality and scientific precision.
Last updated: September 2, 2026
