This famous pasta style is coming from the eastern part of Nepal. Depending upon the various regions of the country, we may find many different shapes and styles of the soup, but basically, the recipe concept is the same.
In a bowl, add a little bit of water to the flour.
Assorted peppers - 1 cup, medium diced and seeds removed, red and green capsicum.
Red Tomatoes - 1 cup, small diced
Soy sauce - 1/2 teaspoon
Onion - 1/2 cup, thinly sliced
Garlic- 2 cloves, sliced
Cumin seeds - 1/2 tsp
Kaudah pasta - 1 1/2 cup
Water - 3 cups
Salt - 1 1/2 teaspoon
Oil - 1 1/2 tablespoon
Szechuan pepper (timur) - 1/2 tsp
Cilantro leaves - few sprigs for garnish
Prepare the dough while adding water little by little.
Do not knead too much. This process shouldn’t take more than 2 minutes.
Divide the dough into 8 equal individual balls. Put them back into the bowl and cover with a towel.
Put the dough on a cutting board, roll by hand into a long rounded shape, thinnest we could make.
Cut it into almost 2 centimeters slices.
On each slice, press firmly in the center and release softly, with the help of the backside of a small spoon tip.
Spread the pasta on a flat plate or sheet pan dusted with a generous amount of flour.
Freeze the sheet pan with pasta or cover with a towel for immediate use.
Store the frozen pasta into zip lock bags for future purposes or use them immediately.
Pasta soup recipe
Heat up a shallow pan or pot. Add the oil and make it hot.
Add cumin seeds, fry until brown.
Cook until translucent and add garlic.
Cook onion and garlic until golden brown.
Add beans and peppers. Saute the vegetables for a minute.
Add the tomatoes.
Constantly stir, cover, uncover, and stir until cooked almost fully. This process may take around 5 to 6 minutes depending upon pot and flame.
Add water, bring it to the boiling point.
Add pasta and salt. Gently stir and keep boiling in slow flame for another few minutes until pasta is cooked fully.
After pasta is cooked, add the Szechuan peppers and adjust the seasoning.
Turn off the heat and let the pasta soup rest for at least 2 minutes while covered.
Add the cilantro, stir, and serve immediately.
If we imagine Nepal ever has its own pasta like the Italian Gnocchi, the answer is, Yes! This famous pasta style is coming from the eastern part of Nepal. Depending upon the various regions of the country, we may find many different shapes and styles of the soup, but basically, the recipe concept is the same. Some people even prepare this out of their leftover momo dumpling dough, making it as an accidental pasta. This dish is not known to many people but it is a very delicious dish proudly being a part of Great Nepalese Cuisine.
Do not knead the pasta dough too much and also do not let the dough rest for too long. The gluten inside the flour will start to react and will make the dough sticky, stretchy, and too moist and will prevent it from making the shape. If you have to let it rest then wrap with airtight plastic and save in the fridge for a few hours. That will slow down the gluten reacting process.
Pasta could be frozen up to many months ahead of time. Just remember to spread on a sheet pan with a generous amount of flour. After frozen, store in zip lock bags or airtight containers in the freezer.
Water in the soup can be substituted with vegetable stock or chicken stock.
Soup can be made entirely upon desired vegetables, meat, or fish. Just pick the freshest ingredients from the market.
Add cilantro only right before serving and do not let the soup sit in the pot for a long time. The more the soup rests, it will become very thick and when reheated, may lose flavor and taste. This means to prepare this pasta soup to serve immediately for maximum flavor and taste.
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