Ingredients
100 grams Pasta
30 to 40 grams Tarako or mentaiko
5 grams Butter
100 ml Heavy cream
1 tsp Kombu tea (if available)
1 dash Salt and pepper
1 Shredded nori seaweed, shiso leaves, etc
Method
Sources
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
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Boil the pasta in a lot of water with salt (not listed). Remove the membranes from the cod roe (or mentaiko). Heat butter in a frying pan. When it starts to melt, add the heavy cream and heat, but do not boil. Add the cod roe and season with salt and pepper (and konbu tea, if available). Add the boiled pasta. If you like a lighter sauce, turn off the heat and coat with the sauce. If you prefer a richer sauce, continue heating to concentrate the flavor. Transfer to a plate. Top as you like with shredded nori seaweed or shiso and enjoy!