Mulberry Leaf Fresh Pasta with Oak & Walnut Sourdough
Yangpyeong Mulberry Leaf Fresh Pasta with Oak & Walnut Whole Wheat Sourdough and Accompanying Oak Butter
Celebrating the Yangpyeong Wheat Festival, this recipe showcases a special pasta and bread using local specialties like mulberry leaves, oak, walnuts, and Korean wheat. The fresh pasta, made with noodles pulled by hand, is characterized by a fragrant mulberry leaf pesto crafted from mulberry leaves, walnuts, Parmigiano Reggiano, and extra virgin olive oil. The sourdough bread is made with a blend of Korean wheat and whole wheat, enriched with a special starter fermented using Yangpyeong Jipyeongsaeng Makgeolli (rice wine), lending it a rich, nutty flavor and a moist texture. By using our own wheat and makgeolli cultures instead of commercial yeast, the bread is more digestible than store-bought varieties and offers a subtle sourdough aroma. Without added yeast or sugar, it achieves natural sweetness and nuttiness from oak and walnuts, making it a delicious yet healthier choice. We anticipate that developing this recipe into a local specialty product or a meal kit could significantly boost regional revitalization and increase the consumption of high-quality Yangpyeong produce.
Yangpyeong Oak & Walnut Whole Wheat Sourdough- 60g Yangpyeong Jipyeongsaeng Makgeolli
- 50g Korean Whole Wheat Flour
- 280g Bread Flour
- 100g Makgeolli Starter
- 6g Salt
- 40g Yangpyeong Walnuts
- 40g Yangpyeong Oak Berries
- 3g Oak Berry Liqueur
- 20g Tap Water
Oak Berry Jam- 50g Oak Berries
- 30g Sugar
- 3g Lemon Juice
Oak Berry Butter- 50g Oak Berry Jam
- 50g Butter
- 5g Oak Berry Liqueur
- 5g Honey
Mulberry Leaf Pesto- 50g Yangpyeong Mulberry Leaves
- 100g Extra Virgin Olive Oil
- 50g Walnuts
- 12g Garlic
- 50g Parmigiano Reggiano Cheese
- 2g Salt
- 15g Lemon Juice
Pasta Dough- 200g Bread Flour
- 131g Egg Yolks
- 5g Milk
- 5g Extra Virgin Olive Oil
- 50g Oak Berries
- 30g Sugar
- 3g Lemon Juice
Oak Berry Butter- 50g Oak Berry Jam
- 50g Butter
- 5g Oak Berry Liqueur
- 5g Honey
Mulberry Leaf Pesto- 50g Yangpyeong Mulberry Leaves
- 100g Extra Virgin Olive Oil
- 50g Walnuts
- 12g Garlic
- 50g Parmigiano Reggiano Cheese
- 2g Salt
- 15g Lemon Juice
Pasta Dough- 200g Bread Flour
- 131g Egg Yolks
- 5g Milk
- 5g Extra Virgin Olive Oil
- 50g Yangpyeong Mulberry Leaves
- 100g Extra Virgin Olive Oil
- 50g Walnuts
- 12g Garlic
- 50g Parmigiano Reggiano Cheese
- 2g Salt
- 15g Lemon Juice
Pasta Dough- 200g Bread Flour
- 131g Egg Yolks
- 5g Milk
- 5g Extra Virgin Olive Oil
Cooking Instructions
Step 1
(Oak & Walnut Whole Wheat Sourdough) Begin by preparing the oak and walnut mixture. In a small bowl, combine the walnuts, oak berry liqueur, and fresh oak berries. Set aside to allow the flavors to meld.
Step 2
Starting the dough for the sourdough: Mix 20g of Yangpyeong Jipyeongsaeng Makgeolli with 20g of Korean wheat flour. Let it rest for about 15 minutes until it begins to bubble and activate. Then, add another 20g of wheat flour and 20g of makgeolli, and wait another 15 minutes. Repeat this process one more time to ensure the starter is active and ready.
Step 3
Once the starter is ready, combine it with the remaining Korean wheat flour, whole wheat flour, and water in a large bowl. Mix until a shaggy dough forms, then cover and let it rest at room temperature for 1 hour for the initial fermentation. After an hour, add the salt and the active makgeolli starter to the dough. Knead for about 10 minutes, or until the gluten has developed sufficiently, resulting in a smooth and elastic dough.
Step 4
After kneading, incorporate the prepared walnut and oak berry mixture along with the remaining water. Continue kneading briefly until everything is evenly distributed throughout the dough. Shape the dough into a ball, cover it, and let it rest at room temperature for 30 minutes. After this bench rest, gently shape it into a round again, cover tightly with plastic wrap, and refrigerate for 12 hours for a slow, cold fermentation.
Step 5
Remove the refrigerated dough and shape it into rounds, allowing it to rest for about 10 minutes. Divide the dough into portions of approximately 250g each. Shape each portion into your desired sourdough loaf (e.g., batard or boule). Bake in a preheated oven at 230°C (450°F) for 20 minutes, or until golden brown and cooked through. (Note: Observe the texture of the dough after it comes out of the refrigerator.)
Step 6
(Oak Berry Jam) To make the jam, combine the oak berries and sugar in a saucepan. Cook over medium-low heat, stirring occasionally, until the berries release their juices and the mixture begins to thicken. Stir in the lemon juice and cook for another minute to finish. Let it cool completely.
Step 7
(Oak Berry Butter) Ensure your butter is softened to a creamy, ‘pommade’ consistency. In a bowl, combine the softened butter with the prepared oak berry jam, oak berry liqueur, and honey. Whip with a whisk or electric mixer until light, fluffy, and well combined. Whipping incorporates air, making the butter spreadable and smooth. Serve elegantly.
Step 8
(Pasta Dough) In a mixing bowl, combine the bread flour, egg yolks, milk, and extra virgin olive oil. Mix and knead the ingredients until they come together into a cohesive ball of dough. Once the dough is smooth and elastic, wrap it tightly in plastic wrap and refrigerate for at least 1 hour to rest and firm up.
Step 9
After the dough has rested, roll it out thinly using a rolling pin. If you have a pasta machine, pass the dough through it to cut it into desired noodle shapes. If you don’t have a pasta machine, carefully cut the rolled-out dough into thin strips with a sharp knife to create your fresh pasta.
Step 10
Cook the fresh pasta in boiling salted water. The cooking time will vary depending on the thickness of the noodles, ranging from about 20 seconds to 2 minutes. Once cooked al dente, drain the pasta and immediately toss it with a drizzle of olive oil to prevent sticking.
Step 11
(Mulberry Leaf Pesto) Thoroughly wash the fresh mulberry leaves under cold running water. Gently pat them dry with paper towels, ensuring no excess moisture remains. This step is crucial for achieving the right pesto consistency and flavor.
Step 12
Lightly toast the walnuts in a dry skillet over low heat. This gentle toasting process enhances their nutty aroma and deepens their flavor, which will benefit the pesto.
Step 13
Break the Parmigiano Reggiano cheese into smaller pieces and chop the garlic cloves. This will help them blend more smoothly into the pesto.
Step 14
In a food processor or blender, combine the prepared mulberry leaves, extra virgin olive oil, toasted walnuts, Parmigiano Reggiano cheese, garlic, lemon juice, and salt. Process until the mixture is smooth and creamy, forming a vibrant pesto. Adjust the salt to your preference.
Step 15
Add the prepared mulberry leaf pesto to the cooked fresh pasta and toss gently to coat evenly. Garnish with ricotta cheese, fresh oak berries, extra mulberry leaves, walnuts, or pine nuts as desired. Serve immediately and enjoy!
