バター仕立てのより良いのりパスタ

I dug a little deeper into nori pasta lore and found this nori butter pasta recipe by @dirtykoreann the nori pasta masta himself! 👨🏻‍🍳 The main differences with this recipe is two-fold: 🍙 instead of seaweed snacks, this uses the og classic seaweed laver, which has a more pure seaweed flavour imo. 🧈 this nori butter pasta has butter of course, which makes it sooo much richer and creamier than the original. 🐟 there’s some extra fishy umami with the dashi and also bonito flakes in the sauce itself, which adds even more depth to it. I think both recipes are great in their own way, but as a lover of butter, I must say I prefer this one a lot more. Whichever you prefer though, I think we can all trust @dirtykoreann with whatever seaweed recipe he comes up with next! Here's what you'll need to make this: (adapted from @dirtykoreann’s recipe) 5 nori sheets 100ml (~⅓ cup) mirin 100ml (~⅓ cup) dashi stock 15g (1 tbsp) sugar 50g (3½ tbsp) butter, plus more for serving 200g (7 oz) fettuccini pasta, dried 5g (½ cup) bonito flakes 3g (½ tsp) salt, to taste ½ of lemon zest, to garnish dill, to garnish ___ #noripasta #korean #viralrecipes #nori #pastarecipe