Fresh Corn Noodles
Discover the magic of homemade pasta with these Fresh Corn Noodles—a vibrant twist on traditional pasta that captures the natural sweetness of fresh corn. This recipe blends pureed corn juice into a tender, hand-kneaded dough made with a mix of all-purpose and semolina flours, creating noodles that are delicately golden and full of flavor. Paired with a light, buttery garlic-lemon sauce and topped with fresh parsley and Parmesan, these corn-infused noodles are both earthy and elegant. Perfectly tender in just minutes of boiling, this dish is ideal as a quick yet impressive main course or a flavorful side dish. Treat your taste buds to the wholesome comfort of freshly made pasta that's sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels
- 2 cups All-purpose flour
- 1 cup Semolina flour
- 1 teaspoon Salt
- 2 large Egg yolks
- 2 tablespoons Olive oil
- 0.5 cup Warm water
- 2 tablespoons Butter
- 2 cloves Garlic (minced)
- 2 tablespoons Lemon juice
- 0.25 cup Fresh parsley (chopped)
- 0.5 cup Parmesan cheese (grated)
- 0.25 teaspoon Freshly ground black pepper
Instructions
Start by preparing the corn: place the fresh corn kernels into a food processor or blender and puree until smooth. Strain the mixture through a fine-mesh sieve to extract the corn juice, discarding the solids.
In a large mixing bowl, combine the all-purpose flour, semolina flour, and salt. Create a well in the center of the dry mixture.
To the well, add the corn juice, egg yolks, olive oil, and a few tablespoons of warm water. Gradually mix the wet and dry ingredients together, adding more water if needed, until a shaggy dough forms.
Transfer the dough to a clean, lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic. Wrap in plastic wrap and let it rest at room temperature for 30 minutes.
Once rested, roll out the dough using a pasta machine or a rolling pin to your desired thickness. Cut into thin noodles (fettuccine or spaghetti width) and set aside on a floured surface.
Bring a large pot of salted water to a boil. Add the fresh corn noodles and cook for 2-3 minutes or until tender. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Add the cooked noodles to the skillet, along with the reserved pasta water and lemon juice. Toss gently to coat.
Sprinkle the noodles with fresh parsley, grated Parmesan cheese, and a pinch of black pepper. Toss again and adjust seasoning if needed.
Serve the fresh corn noodles immediately as a main course or side dish. Garnish with extra parsley or Parmesan, if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1006 mg | 44% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 5.1 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
