Miso has become a common ingredient in the supermarket. It is a fermented soybean paste that is traditionally seasoned with salt and koji, which are grains, usually rice, fermented with Aspergillus oryzae molds. Miso is classified by color (white or blond, red or brown), flavor (sweet or salty), and ingredients (barley, soybean). In this pasta dough we like the delicate taste of blond miso, which is fermented with a high percentage of rice koji. It is the sweetest and mildest of the miso varieties and adds a savory depth of flavor with a lighter touch than a darker miso. Traditionally, flavored noodles are often served simply buttered, as they are in this recipe. Chopped sautéed watercress, freshly cooked clams, sautéed ground pork, braised baby radishes, or pan-seared calamari would all complement this pasta and create a satisfying meal.

　　

Ingredients

serves 4 as an entrée

　　3 tablespoons/55 grams blond miso paste

　　1 large egg

　　1/3 cup/75 grams water

　　1 1/2 cups/225 grams all-purpose flour, plus more for kneading and rolling the dough

　　4 tablespoons/56 grams unsalted butter

　　Fine sea salt and freshly ground black pepper

　　

Step 1

In a small bowl, combine the miso, egg, and water and mix well.

　　

Step 2

Put the flour in a medium bowl and make a small well in the center. Pour the wet ingredients into the well and, using a fork or your fingertips, begin stirring the wet ingredients from the center outward, gradually incorporating the flour. The dough will be a bit sticky and crumbly. Use your fingers and then your whole hand to squeeze and then knead the dough. Once the dough forms a large mass, turn it out onto a lightly floured work surface. Knead the dough for 5 minutes, dusting with flour if it is sticky. Once the dough develops a soft, velvety texture, wrap it in plastic and let it rest for at least 30 minutes.

　　

Step 3

Unwrap the dough and cut it in half. Keep half of the dough wrapped loosely in the plastic while you work with the other half. Alternatively, you can put the dough in a vacuum bag, seal it, and let it rest for 10 minutes before rolling. (This will leave you with moister dough than resting in plastic wrap.) Lightly flour a work surface and, using a rolling pin, begin to roll out the dough. This process takes time. Dust the surface of the dough lightly with flour and continue to roll from the middle to the edges, turning the dough a quarter turn and flipping it over every couple of rolls. Continue to roll the dough until it is 1/8 inch (3 millimeters) thick and roughly 10 × 12 inches. Dust the dough with flour and fold down the top third of the dough. Dust the dough with flour again, and fold the bottom edge of the dough up over the third of dough you just folded down. Dust the dough with flour and, using a sharp knife, cut it lengthwise into ribbons 1/4 inch (6 millimeters) wide. Unfold each noodle, and dust with flour. Sprinkle a baking sheet with flour and loosely nest each batch of noodles on the pan in a single layer. Cover them with a kitchen towel and repeat with the other half of dough.

　　

Step 4

When all the dough is rolled, refrigerate the noodles until ready to use. If using within a few minutes, simply cover with a kitchen towel.

　　

Step 5

Alternatively, you can roll out the dough with a pasta maker following the manufacturer’s instructions, using the cutter of your choice.

　　

Step 6

Bring a large pot of water to a boil. Generously salt the water, then add the noodles. Cook for 3 to 4 minutes.

　　

Step 7

Meanwhile, in a separate pot large enough to hold the noodles, melt the butter over medium heat. Drain the cooked noodles and put them in the pot with the butter. Coat the noodles evenly with the butter and season with salt and pepper to taste. Serve immediately.

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