Homemade Ginger Pasta With Curried Sweet Potato Wasabi Sauce

• Homemade Ginger-Infused Fettuccine
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 4 large eggs
• 4 teaspoons fresh ginger, minced
• 1/4 teaspoon dried ginger
• 1 tablespoon olive oil
• 2 tablespoons water
• Curried Sweet Potato Wasabi Sauce
• 1 1/2 pounds sweet potatoes
• 14 ounces light coconut milk
• 1 teaspoon red currry paste
• 2 tablespoons freshly grated wasabi
• 3 1/2 teaspoons coconut or brown sugar
• 1/2 lime, juiced
• 16 ounces frozen peas
• 1 pound homemade ginger pasta or stringy pasta of your choice
• salt and pepper, to taste

1. Combine the flours and salt in a bowl or work surface, creating a well in the center. Crack the eggs into the well. Using a mixer or by hand, slowly mix, incorporating the egg into the flour mixture a little at a time. Once you have a dry shaggy dough, mix in the gingers, olive oil and water. Knead until dough is fairly smooth and homogeneous.
2. Divide the dough into four portions and cover with a damp towel. Allow to rest for 20 minutes. Using a pasta maker (or rolling by hand!) thin and cut the pasta as desired.
3. To cook, boil in salted water until al dente, about 3-4 minutes. Drain well and serve.
4. Wash and peel the sweet potatoes. Bring a pot of salted water to a boil and cook sweet potatoes in it until fork-tender.
5. Mash sweet potatoes. Place in a large skillet over medium-high heat. Mix in the coconut milk, red curry paste, wasabi, coconut sugar, and juice from half a lime. Turn heat to low and simmer for 5-10 minutes so flavors can meld. Add in the peas and cook until heated through. Season with salt and pepper to taste.
6. Toss with pasta and serve.

fettuccine, allpurpose, salt, eggs, fresh ginger, ginger, olive oil, water, sweet potato, sweet potatoes, light coconut milk, red currry paste, freshly grated wasabi, coconut, lime, frozen peas, ginger pasta, salt

Taken from food52.com/recipes/11411-homemade-ginger-pasta-with-curried-sweet-potato-wasabi-sauce (may not work)