Buttered Pasta
Ingredients
- 400 gDried pasta (macaroni or spaghetti type)
- 4 LMineral water
- 1 tbspGray sea salt
- 60 gSalted butter (cold, cubed)
- 2 pinchBlack pepper ground
Method
Glistening pasta coated in a veil of emulsified melted butter. The texture is supple, with the clean taste of salt and black pepper highlighting the wheat.
- 1
Heat the mineral water in a large pot. When it reaches a rolling boil, add the grey sea salt. The water should taste like the sea.
- 2
Drop the dry pasta in. Stir immediately to prevent sticking. Cook until al dente; they must still have a slight bite.
- 3
Drain the pasta, reserving a small ladle of cooking water. Return the pasta to the hot pot, add the salted butter and the reserved water. Stir vigorously: the butter must coat every strand in a glossy sauce.
- 4
Add two turns of the black pepper mill. Serve immediately in warm plates.
Frequently asked questions
How do you get this dish right?
- Never rinse the pasta; the surface starch is essential for binding the butter.
- Cooking water is your ally: it transforms the butter's fat into a creamy sauce.
How long does this dish keep?
Eat immediately. Keeps for 48h in the fridge; reheat with a splash of water to loosen the sauce.
