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Green tea pasta

post #1 of 13
Thread Starter 

I tried making tasty green tea infused noodles after trying some store-bought ones. Just made some tea in a pot, and then cooked the noodles in it. The taste was best when I simply cooked the pasta and added the leaves for the last 5 minutes. Still, not very strong, way weaker than what I bought. I suspect it's just too short, or perhaps it doesn't work well with spaghetti. Online recipes clearly got even worse results I did as they usually follow the first method.

 

Perhaps there's a better way?

post #2 of 13

Can't really help you as I have never made this, but maybe you need to make a stronger tea?

Or leave them to cool down in the tea and then a quick re-heat?

 

I would give it a try with rice noodles.

You could soak them in cold tea to soften and then stir fry.

 

Just some ideas.....

As said, I have never tried it

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post #3 of 13
Thread Starter 
I'll keep the tea strength constant for now, for science. I thought of the first idea already, haven't tried yet. The plan is to cook it very al dente (6-7 out of "9-11" minutes on the package, perhaps), take off the heat and let soak in the cooling tea for maybe 30 minutes. Not sure if the pasta ends up cooked properly but I should get it right eventually.

The second thing sounds worth eating even if it fails biggrin.gif
post #4 of 13

Not quite sure if you are looking for a sauce effect or unsauced noodles with a green tea flavor. Which direction? Using store bought noodles?

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post #5 of 13
Thread Starter 
Unsauced noodles with a green tea flavor. There exist store-bought green tea infused noodles and I found them very tasty with soy sauce and spices.
post #6 of 13

The store bought question was directed more about whether you are making your own or buying noodles.

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post #7 of 13
Thread Starter 
I'm not making my own noodles, no. Just infuse them during cooking.
post #8 of 13

In addition to cooking them in tea, when you drain them and while still hot, try sprinkling them with some ground green tea leaves.

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post #9 of 13

Another idea, if you are cooking the noodles ahead of time, make a green tea infused oil. After the pasta is cooked and cooled, toss them lightly in the infused oil which will prevent them from sticking together and possibly allow them to pick up some of the green tea flavor.

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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 13
Thread Starter 
Sprinkled leaves would just wash away with the (oily) sauce. I could just add them directly there, but it's not what I want to achieve.
post #11 of 13

Personally I would make my own green tea noodles, then cook them and I would not incorporate soy into the final dish as that would overwhelm the delicate green tea flavor; but that is just me and not what you asked.

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post #12 of 13

How much green tea flavour is enough? if you want the green tea flavour to rise to the surface and not create a grassy background, that is. Over brewing removes the floral aroma and replaces it with the lawnmower one, for my taste anyway. Although some people like eating grass. :)

 

I'd make fresh pasta with green tea concentrate (cold brewed) and powdered, dried leaves. Then a low simmer (temp is important here) for three minutes in more green tea (is that enough flavour?), then toss with oils/  spices/ fragrants/ sauces, and/ or use some of the tea with the starch in the 'sauce'. The infused oil is a great idea. 

 

And I agree, green tea has a delicate profile. Too much of anything else can and will overpower. Imo, of course.

post #13 of 13
Thread Starter 

I'll have to ask my sister about cold brewing, she does that from powdered leaves. Thanks!

 

 

Quote:
Originally Posted by jake t buds View Post

Too much of anything else can and will overpower.

I didn't have that issue even with my methods so far, I think I'm good :)

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