Yummy Yamper Pasta
From Pokémon Café ReMix
I have been having a lot of fun working on these recipes from Pokémon Café ReMix and Pokémon games lately. It has been fun trying to figure out what all the ingredients are and then making it myself. This recipe was relatively straightforward to prepare because it essentially consists of pasta and bread. If you wanted to serve something on the side with this, I think a salad would be delicious, and you could turn the bread into garlic bread because that’s always really good with pasta.
For leftover rolls, I suggest eating them within a couple of days to a week, pairing them with something, as they can become a bit dry after a short period, but they are still delicious. I enjoy having them as a grilled cheese with tomato soup, which makes for a great lunch or dinner.
The recipe for the bread is one I’ve been making for years now and is pretty good. It’s also an excellent base for adding a filling or topping to your bread. I like adding rosemary or making these into cinnamon rolls. When I make these as cinnamon rolls, I use muffin pans and make them smaller. It makes it easier for me to pop them out and eat one, enjoying it.
I hope you enjoy this recipe and have a great weekend! Enjoy!
Yamper Bread:
Hamburger Buns Recipe: How to Make It
Ingredients:
- 2 tablespoons active dry yeast
- 1 cup plus 2 tablespoons warm water
- 1/3 cup olive oil
- 1/4 cup sugar
- 1 large egg, room temperature
- 1 teaspoon salt
- 3 to 3-1/2 cups all-purpose flour (for me, it usually is 3 1/2 cups needed)
Instructions:
- In a large bowl, dissolve the yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt, and enough flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 3-5 minutes. Do not let it rise. Divide into 4 and shape each into a ball. Shape 3 into your Yamper butts and take the last one to make their ears and feet. Make sure they are not too small, or they will burn. Preheat oven to 425 degrees F.
- Cover and let rest for 10 minutes. Bake until golden brown, 8-12 minutes. If desired, brush with butter and sprinkle with sesame seeds. Remove from pans to wire racks to cool.
Pasta Sauce:
From the lasagna recipe
- 4 pounds plum tomatoes (or two 28-ounce cans whole peeled plum tomatoes). I used four tomatoes and one 6-oz can of tomato paste, plus 6 oz of water
- 3 cups water
- 6 tablespoons unsalted butter
- 4 tablespoons olive oil
- 2 medium yellow onions, peeled and chopped up
- 4 cloves garlic, peeled and smashed (I used 3)
- 2 teaspoons salt or to taste
- 1 teaspoon sugar
- 2 tablespoons chopped fresh basil
- 1 teaspoon pepper
- Any other spices you want to taste
Instructions:
- Cut the tomatoes into ½-inch chunks, and add them to the water in a Dutch oven or saucepan.
- To the chopped tomatoes, add the butter, olive oil, onions, garlic, salt, pepper, and sugar. Bring to a gentle boil, then reduce the heat to low and simmer, uncovered, for 1½ to 2½ hours or until your desired thickness is reached, stirring occasionally and mashing the tomatoes until the sauce is no longer watery. Using a wooden spoon or potato masher, mash any large chunks of tomatoes and garlic to make a slightly chunky and thick sauce. Taste and adjust seasoning if necessary. Before serving, stir in the basil.
Pasta and other ingredients you need:
- Pasta
- 1 tomato
- Lattice or a green you prefer
- Cheese
- 3 tablespoons of butter for your bread
- For the pasta itself, simply cook it as you would spaghetti noodles, and then drain off the water before serving.
Plating:
- For plating, first take some of your pasta and place it on a plate or in a bowl. Add some of your pasta sauce on top. Add some cut-up tomatoes and lettuce (or any other green you prefer) to your pasta. Top off your Yamper bread with a cheese heart and you’re done!
- Eat and enjoy!
