@nytcooking: Here’s how to make it: • ½ cup white or yellow (shiro) miso • 2 tablespoons olive oil • 1 teaspoon coarse kosher salt (such as Morton’s) • 1 pound dried pasta shells • 8 ounces (1 cup) mascarpone • Black pepper In a large pot or Dutch oven, combine 5½ cups of warm water with the miso, oil and salt. Whisk to mostly dissolve the miso into the water. Place the pot over medium-high heat, stir in the pasta, and bring to a boil, stirring occasionally. Reduce the heat to maintain a brisk simmer and continue to cook, stirring often, especially as the liquid level reduces. Cook until the pasta is tender and much of the liquid has been absorbed and what is left is thick and glossy with starch, about 20 to 22 minutes total. Turn off the heat and stir in the mascarpone. The sauce should be creamy, and may be a little soupy at first, but it will continue to thicken as it sits. If it thickens too much for your taste, add enough hot water to loosen the sauce to the desired consistency. Season generously with black pepper and serve.

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Monday 21 October 2024 18:35:17 GMT