Recipe: Better Half’s Silk Handkerchief Pasta


From the menu … Better Half, 349 14th St., Atlanta. 404-695-4547; betterhalfatl.com

Recently, I dined at Better Half. My friend and I got the Silk Handkerchief Pasta to share. I usually don’t eat much pasta, but this probably the best pasta I’ve had in Atlanta and I can’t wait to have it again! I would be very interested if they will share the recipe with you. — Hannah Wang, Atlanta

Zach and Cristina Meloy were happy to share the recipe for this handmade pasta dish with its sauce that coaxes every bit of flavor out of roasted and dried mushrooms.

<<What do you think of this restaurant? Better Half

The home cook can source most of the ingredients for this recipe from the Buford Highway Farmers Market where fresh snap pea shoots and a variety of mushrooms are available all year round.

In this recipe, the Meloys often use a mixture of hon shimeji, buna shimeji, portabella, cremini, and oyster mushrooms. They grind the dried mushroom powder themselves, purchasing dried porcinis or other mushrooms from local purveyors.

If you’ve been wanting to experiment with handmade pasta, this is a great recipe to try. The dough is very forgiving and rolls out beautifully.

Tomato Marmalade

You can substitute corn syrup for the glucose here, although you may want to cut down a little on the sugar since corn syrup is sweeter than glucose. Glucose is available at Cake Art in Tucker.


Reader Comments ...


Next Up in Food

Listen: The Varsity celebrates 90 years of ‘What’ll Ya Have?’
Listen: The Varsity celebrates 90 years of ‘What’ll Ya Have?’

This week’s accessAtlanta podcast explores the history and traditions of an Atlanta dining institution  Listen now or open in iTunes or Google Play. In 1928, Frank Gordy opened the Varsity at the corner of North Avenue and Spring Street in Atlanta.  Chili dogs and the Frosted Orange drink are still in style as the Varsity...
Cap a hot day with a fish and corn stew
Cap a hot day with a fish and corn stew

There was something surprising going on in the pozole verde at Mita’s Restaurant and Bar in Cincinnati. Instead of the usual chunks of pork or chicken poking out of the chile-laden broth, tentacles, purple and white, curled over the radish and avocado slices. When I plunged my spoon in, plump grains of hominy mingled with shrimp and red snapper...
Public canneries help food lovers save the season. So why are they disappearing?
Public canneries help food lovers save the season. So why are they disappearing?

Two summers ago, Ronald David canned something he never had before at the Glade Hill Cannery - and he's canned just about everything: beans, beets, corn, carrots, tomatoes, cherries, peaches, fried apples, applesauce, apple butter, ground beef, stew beef, venison, liver pudding and souse meat. "It was water," he said, breaking into a hearty...
With Make America Dinner Again, politics gets a place at the table
With Make America Dinner Again, politics gets a place at the table

Ray is tall and lanky. He seems maybe a little shy, but sweet. Did he bring the macaroni and cheese? No, he brought some store-bought subway sandwiches. “Triple meat!” he says, with satisfaction. I brought couscous made with veggie stock, in case of hungry vegetarians at the potluck, but I tell him about my dear departed grandmother&rsquo...
The history of France, told through food
The history of France, told through food

The notion that the history of France unrolls at the table is not far-fetched, as this curious volume demonstrates. The landmark political and cultural events over about 2,000 years are often accompanied by food happenings, like the Romans’ planting vineyards in Gaul, Charlemagne’s reorganizing agriculture, the possibly mythic story of...
More Stories