from Chef Elliott Moss of Buxton Hall, Asheville, North Carolina
For Okra Succotash
2 tablespoons olive oil
1 bunch green onions, sliced, green and white parts
2 cloves garlic, crushed
2 large heirloom tomatoes, large dice
4 ears corn, shucked, kernels removed
1 pound okra, quartered
Salt and pepper to taste
For Basil Butter
2 cloves garlic
Pinch of salt
½ cup picked basil leaves, plus more for garnish
½ cup butter, softened to room temperature
Juice of 1 lime
For Fresh Egg Noodles*
2 cups flour, plus more for work surface
6 egg yolks
½ cup water, room temperature
1 teaspoon salt
To make succotash, heat oil in a large sauté pan or skillet over medium heat. Sweat onion until soft, add garlic, and cook for 1 minute. Add tomatoes, corn, and okra. Cook for 5 minutes or until tomatoes and okra release their juices. Season with salt and pepper to taste and set aside until ready to serve.
To make basil butter, blend garlic, salt, and basil in a food processor. Add butter and lime juice. Blend until all incorporated. Set aside until ready to serve.
To make noodles, mix all ingredients in a mixing bowl until ball forms. Knead dough on a floured surface until smooth in texture and touch, about 6–10 minutes. Place covered ball in refrigerator for 30 minutes.
Once chilled, cut dough into quarters and roll out on a floured surface to desired thickness (about ⅛ inch thick). Cut into long strips and cook in boiling water until al dente, 2–5 minutes.
Drain cooked noodles and toss with basil butter. Portion buttered noodles into 6 bowls or plates. Top with okra succotash and garnish with fresh basil leaves.