We've said it before, it is easy to say again, "We love pasta!"
As much as we like pasta, we do, sometimes seek “other” flavours. Today we were in an “eat healthy” mood. Turmeric is one of the healthiest spices with a wide range of benefits. ( https://www.healthline.com/nutrition/top-10-evidence-based-health-benefits-of-turmeric )
We've been hearing quite a bit about these benefits recently. Certainly, the power of its antioxidants are well known and well reputed. Adding a bit of turmeric to this dish wouldn't hurt. We added turmeric to the pasta dough. Why not! It was a light whole wheat (33 % whole wheat) ... Aaaand I spilled a bit too much turmeric into the dough but it worked out just fine! The pasta was a little harder. It had a distinct turmeric taste and the colour ... well, you can see the colour – the result of a little brownish grey from the whole wheat, yellow from the egg, and a rich, deep yellow typical of turmeric.
Such a distinctly flavoured pasta wanted, in our view, a spicier sauce ... but we REALLY wanted a basic meat sauce so, the sauce had a certain, shall we say, “tang”? It was a little sharp – just perfect with a little grated parmesan cooked in.
Some skillet-fried mushrooms on the top - dropped, just fried, onto the finished plate. The flavour wasn't lost to the sauce. They maintained their own flavour and texture as they were mixed in. The range of things you can do when you make your own pasta. The limit is your imagination.
The flavours in this dish were strangely reminiscent of India. Is this fusion cooking?
