We were thrilled when renowned food critic Carolyn Jung was interested in trying our new pasta.
“I so appreciate well-made dried pasta that actually possesses flavor all on its own, and this one certainly does. Even just eaten plain, it is nutty, malty and earthy. That means it can stand up to sauces both subtle and bold.”
In her review of Semolina Artisanal Pasta’s ReGrained Strozzapreti, she shares a bold and exciting Japanese-influenced recipe:
“Think of it as a Japanese-influenced version of Italian cacio e pepe, in which the usual butter, grated Parmesan and pasta cooking water is supplemented with either white or red miso to create a creamy, buttery sauce that hugs each noodle. Instead of cracked pepper, it gets finished with furikake or toasted nori.”
For convenience, we’ve pasted the recipe below!
Creamy Miso Pasta with Shrimp
1 pound large shrimp, peeled and deveined
1 tablespoon canola oil
16 ounces spaghetti, linguine, bucatini or strozzapreti
6 tablespoons unsalted butter
3 tablespoons white (or red) miso
4 ounces Parmesan, finely grated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)
Season shrimp with kosher salt. Heat a saute pan on medium-high heat with canola oil. Add shrimp, let sit undisturbed for 1 minute, then flip over and continue cooking another minute or so until barely cooked through. Remove shrimp to a plate and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is “vigorously.” To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.) Lastly, stir in the reserved shrimp.
Divide among shallow bowls and sprinkle with nori or furikake, if using.
Carolyn Jung is an award-winning food and wine writer based in the San Francisco Bay Area. She is the recipient of a James Beard Award for feature writing about restaurants/chefs, a Columbia University Graduate School of Journalism award of excellence for diversity writing, an award from the American Association of Sunday and Features Editors, and numerous first-place honors from the Association of Food Journalists, and the Peninsula Press Club. In 2015, she was named an IACP finalist for “narrative food writing.” She has judged a bevy of food contests, including the biggie of them all, the Pillsbury Bake-Off. For 11 years, she was the food writer/editor for the San Jose Mercury News. She also was a contributor to the “Good Living” section of Gourmet magazine, and to the book, “The Slow Food Guide to San Francisco and the Bay Area.” Over the years, her work on other topics has been published in the Fort Lauderdale Sun-Sentinel, the Boston Globe, and the Portland Oregonian
Content reposted with permission from Carolyn Jung/FoodGal.com.oodGal.com
Adapted from Alexa Weibel in the New York Times