Chef Joshua Pinsky of Momofuku Nishi's Bucatini Pasta

Here's the winner of Pastificio Di Martino's contest to find the best pasta in NYC
Bucatini pasta
Pastificio Di Martino

Chef Pinski'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

2
Servings
242
Calories Per Serving
Deliver Ingredients

Ingredients

Bucatini Pasta

  • 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

Directions

Bucatini Pasta

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
3g
3%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
36g
28%
Protein
9g
20%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
70mg
7%
Fiber, total dietary
4g
16%
Folate, total
126µg
32%
Iron, Fe
3mg
17%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
95mg
14%
Selenium, Se
2µg
4%
Sodium, Na
317mg
21%
Water
3g
0%
Zinc, Zn
1mg
13%