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["Make the noodles: In a food processor, pulse the avocado until smooth,
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then add the avocado oil and continue blending. With the motor running on low, add the eggs, egg yolk and 1 tablespoon of water and mix well.", "In a large bowl, mix the 2 cups of flour and the salt, then make a well
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in the center. Add the avocado and egg puree to the well, then, using a
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spoon, slowly work in the flour from the edges until the mixture is fully incorporated and a dough forms. As soon as the dough starts to form,
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transfer it to a floured surface and begin to knead, sprinkling with flour
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as you go to avoid the dough sticking to your hands. (The dough is a
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sticky one, so use up to 1/2 cup of flour during the kneading process,
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if necessary.) Knead for about 20 minutes, until the dough is smooth.
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Place the dough on parchment paper in a dry area of your kitchen and
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cover with a towel. Let sit for at least 5 minutes (or as long as a couple of hours) to allow the gluten network to relax.", "While the dough is resting, make the coconut curry sauce: In a medium
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pot over medium-high heat, combine all the ingredients except the cornstarch and stir well.", "A quick note on the texture of the sauce: Add only 1 tablespoon of cornstarch for a ""normal"" thick sauce, or add 2 tablespoons of cornstarch for a very thick sauce. (If you prefer it liquid-y, then don't add the cornstarch at all.)", "In a small bowl, mix 1 or 2 tablespoons of cornstarch, depending on your preference, with a couple of tablespoons of water to make a cornstarch slurry. When the mixture in the pot comes to a boil, slowly whisk in the cornstarch slurry. You'll see the sauce thicken immediately. Reduce the heat to medium low and cook for another few minutes, whisking frequently. I prefer it to get to the consistency of gravy-but do what you like best. Keep the sauce warm while you finish making the pasta.", "Cut the dough into four equal pieces. Flatten each quarter with your
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hands, then feed them through a pasta machine set to the narrowest
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gauge. Lay the sheets on a lightly floured piece of parchment paper and let dry for 5 minutes. Cut the sheets into your noodle size of choice-I prefer running them through my tagliatelle pasta machine attachment, but my fiance likes it when I hand-cut them to make wider, uneven noodles. Once the noodles are cut, hang them over the sides of a large bowl and let dry for 10 minutes.", "Bring a pot of salted water to boil and add a quarter of the fresh noodles. Cook for 3 minutes, then drain and shock in an ice-water bath for 1 minute. Repeat with the remaining noodles, cooking, draining and
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shocking in batches.", "Drain the noodles and shake off any excess water. Divide the noodles
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among bowls, top with the sauce and serve."]
