Avocado Pasta

Adapted from Beard on Pasta
Serves 2

• 1/2 very, extra-ripe avocado, pitted and mashed well
• 1/4 cup whole wheat flour, plus extra for kneading
• 1 cup all-purpose flour
• 1 egg
• pinch of salt

Combine all of the ingredients in a medium bowl and mix together well with a wooden spoon or your hands until it comes together into a soft dough. Turn out the dough onto a floured board and knead for 5 minutes. This is a very soft dough, so add more flour frequently to keep it from sticking.

Roll out with a pin or using a machine (if you are so lucky) into very thin sheets. We went with about 1/16" thickness, between 1 mm and 2 mm. Cut into 1 - 2" squares or strips or whatever you like and place them on a foil-lined baking sheet. We wound up with two layers in a half-sheet pan separated by foil. Chill in the freezer for about 30 minutes or so until the pasta is firm.

While it's chilling, make the sauce below. You want to have it almost ready by the time the water is boiling because fresh pasta cooks really fast.

Bring a pot of water to a boil and salt it generously. Drop the avocado pasta dough pieces in, stir so they don't stick to the bottom by accident, and cook for about 2 to 3 minutes. Drain. Portion into bowls and top with sauce.