Ingredients
100 grams Pasta
1 pack Natto (fermented soy beans)
1 piece Butter
1/2 tsp Olive oil
1/2 tsp Soy sauce
1/2 tsp Mentsuyu
1 Black pepper
1 Toasted nori seaweed (if you have it)
Method
Sources
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Electric butter churn — artisan butter from cream in minutes
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Hand-crank butter churn — homemade cultured butter from cream
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Boil the pasta. In the meantime... ...Put the ingredients in a heatproof bowl, and microwave for about 30 seconds until the butter melts. You still have time. Mix the natto. Make the nori seaweed ready. When the pasta is cooked, drain it and put it into the bowl from Step 2. Top with the nori seaweed and natto and it's done. I used a soy sauce with bonito dashi in it. You can use as much soy sauce and/or mentsuyu sauce as you like.