Five favourite Halen Môn pasta recipes
Good pasta needs good salt. Adding a sizable pinch of salt to your water is the first and we’d like to argue, the most important part of a great bowl of pasta. You want your pasta water to be ‘as salty as the sea’.
Here you’ll find five of our very favourite pasta recipes that really make our flaky sea salt sing.
Chickpea pasta
As with most Italian pasta dishes, there are probably as many versions of pasta e cici as there are Italian cooks. Most versions start with a sofrito base, with rosemary added and have a soupy consistency. Some have tomatoes and some don’t. For this version we’ve left them out , making for a deliciously beige bowl of comfort food.
Slow cooked courgette pasta
A comforting bowl which celebrated the last days of summer with slow cooked courgettes, soft goats cheese, fennel and oregano.
Kenji Morimoto’s miso pesto pasta salad
This quick weeknight meal is a feast of layered umami: not only from the miso in the pesto but also from the tomatoes, slow roasted in a sticky and sweet balsamic and chilli crisp dressing.
Creamy carbonara traditionally uses guanciale (cured pork) or bacon, but this vegetarian version uses our Smoked Water to a deeply rich and umami effect. The luscious sauce is made by beating raw egg yolks into hot pasta, which can sometimes lead to an unpleasantly curdled sauce, but this method avoids that by whisking the hot pasta cooking water into the egg yolks first to create a deliciously silky emulsified sauce.
Smoky bucatini with almonds
Smoky and satifying, this bowl of pasta shuts the door on winter and welcomes the first warm days of spring. If you can’t find wild garlic, or it’s out of season, use 3 garlic cloves instead of two, along with spinach and chives. If asparagus isn’t around, we like to use courgette or cavolo nero.