We asked members of our community to share what they've been cooking over and over again while spending more time at home. Issey Kobori, co-founder of superfood wellness brand, Golde, shares the pasta dish he and his co-founder and partner Trinity Mouzon Wofford eat at least twice a week.
I made the pasta by hand with a really simple recipe of semolina flour and warm water that I learned while in Puglia. The ratio of flour to water usually ends up at about 4:1 but really varies. For shapes like orecchiette and cavatelli I like to sun dry them for extra crunch when cooked but for tagliatelle I usually cook them right away.
A staple in our fridge are oyster mushrooms sautéed in olive oil with crushed garlic and dried spices (usually basil + fennel seeds). I let the mushrooms get really dark and dry then hit them with a combination of homemade stock that I make from all of our veggies scraps and pasta cooking water (you can totally just use the pasta cooking water.)
For this version, I threw in some turnip tops, sweet potato, and carrot. Since I cut them pretty small, I just tossed these into the pan with the mushrooms after I added the liquid. You want to make sure that what you have in the pan is pretty wet so that when you toss in the pasta you end up with a really nice amount of sauce.
We probably eat this dish or something like it at minimum 2x a week.