Скачать или смотреть Miso Butter Pasta Recipe for a Warming Winter Dinner / やったね！味噌バターパスタ

(recipe follows) Handmade pasta with an umami packed miso butter sauce that comes together in less than ten minutes. The sauce is perfect when mixed with rice and though I use mushrooms in the video, it pairs well with root vegetables, broccoli, cauliflower and cabbage.

For a plant based version, use cashew milk in place of the cream.

Rich Miso Butter Sauce

1 - 2 cups of your favorite mushrooms
2 tablespoons butter
1 tablespoon miso (white or red)
1 tablespoon soy sauce
1 tablespoon mirin (optional)
1/4 -1/2 cup cream and or water

1. Slice the mushrooms and saute them in the butter until the mushrooms release their moisture (about five minutes).
2. Add the cream/water, soy sauce, and mirin.
3. Add your cooked pasta and stir.
4. Taste to correct for salt.
5. Serve.


For the Handmade Pasta

300 grams white flour (any will do but 00 gives the best texture)
180 grams liquid (2 whole eggs, 3 yolks, plus water to add up to 180 grams)
5 grams salt.

1. Sift together the salt and flour.
2. Add in the wet ingredients (by hand or food processor)
3. Knead by hand for 8 - 10 minutes.
4. Let rest for at least 30 minutes covered.
5. Cut into quarters and roll out into whatever shape you like.
6. When fresh, boil in salted water for about 1 - 2 minutes and serve.