Chef Joshua Pinsky of Momofuku Nishi's Bucatini Pasta
On Friday, June 23, 2017, ten finalists competed at the James Beard House in hopes of cooking a pasta dish that the panel of judges would deem the Best in New York City. After the water was strained, the noodles from chef Joshua Pinsky of Momofuku Nishi were crowned the best ― and now you can recreate the winning dish in your own kitchen with the below recipe. The chickpea hozon ― which is similar to miso paste ― can be purchased here.
- 100 Grams Pastificio Di Martino bucatini pasta
- 45 Grams chickpea hozon
- 45 Grams unsalted butter
- 2 Grams extra virgin olive oil
- 12 Dashes of coarse ground black pepper (peppermill)
- 1 Pinch of salt
Cook the pasta in salted lightly boiling water.
While the pasta is cooking (approx. 6-7 minutes) put chickpea hozon, butter, extra virgin olive oil, and ground pepper in the pan with about 4 oz. of pasta water.
When the pasta is very slightly al dente, add it to the pan and turn on the heat--the idea is to make a sauce with a creamy nape consistency, not unlike a child’s buttered noodle.
Taste, finish with one last crack of black pepper, and serve.