These floral, buttery noodles from chef Antonia Klugmann at L’Argine a Vencò can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work.
can be infused using either fresh or dried flowers. Steep the flowers in the butter and pasta cooking water in advance if desired, and reheat when ready to use. Any tubular pasta like bucatini or spaghetti, cooked al dente, will work.cups of water to boil. Add the jasmine and steep for 10 minutes. Strain out the jasmine, then stir in the honey, saffron, and a pinch of salt. Set aside.
Add the dried chamomile and steep for 10 minutes, then strain and set aside.Bring a large pot of salted water to a boil. To a large skillet over medium heat, add the jasmine broth. Add the pasta to the boiling water and cook until softened slightly, 4 minutes. Using tongs, transfer the pasta to the jasmine broth; cook, tossing and adding pasta water as needed, until al dente, 3–5 minutes.Transfer the pasta to a platter and add three-quarters of the chamomile butter.
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