Mafaldine, pink peppercorns
Long, ribbon shaped pasta; like mini lasagna sheets as Bella likes to say.
Makes
4
Level
Easy with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella rolls the pink peppercorns to take off their shells, puts the pasta in the pot, and adds the butter to the pan.
Ingredients
Mafaldine: 1 pound
Salt: for the pasta water
Butter: 6 tablespoons
Pink peppercorns: 1 tablespoon
Parmigiano Reggiano: 1 cup, finely grated
Starchy pasta water: about 1 cup
Method
Bring a big pot of water to a boil and salt it well.
Roll the pink peppercorns between your fingers so the papery outer shell comes right off. Crush them lightly and set aside.
Break the mafaldine in half if the pot is small. Drop it in and cook until just shy of tender, about 1 minute less than the box says.
While the pasta cooks, melt the butter in a wide pan over low heat with a splash of pasta water.
Lift the pasta into the pan with tongs. Toss in a ladle of pasta water.
Take the pan off the heat. Add the Parmigiano and toss until the sauce is creamy, adding more pasta water if it looks tight.
Pile the pasta into bowls and sprinkle the pink peppercorns on top.
