Chef Yoshimi Hidaka shares his popular Nori and Yuzu Pepper Cream Pasta recipe, originally from Acqua Pazza. Enjoy authentic Italian flavors easily at home. Simple ingredients create a deep aroma and creamy texture. This versatile sauce is perfect for pasta and even rice.
Ingredients
Main Ingredients (2 servings)
- Pasta 100g
- Nori (Dried Seaweed) 2 sheets
- Cooked Rice 150g
Seasonings
- Heavy Cream 120g
- Parmesan Cheese 40g
- Yuzu Pepper (to taste)
- Water 150cc
- Salt (to taste)
Steps
- Bring a pot of water to a boil and start cooking the pasta (100g).
- Add 150cc of water to a frying pan and bring to a boil over heat.
- Tear the 2 sheets of nori into the boiling water and dissolve them with a spatula while stirring. (Key Tip!) First-harvest nori from Ariake Sea dissolves easily. Lightly toasting it beforehand enhances its aroma.
- Once the nori has dissolved, add salt (to taste) and 120g of heavy cream and reduce the sauce. (Key Tip!) If you're not fond of dairy, you can still make it delicious with just olive oil and yuzu pepper.
- While the sauce still has plenty of moisture, add the slightly undercooked pasta and simmer until it absorbs the sauce.
- Finally, add 40g of Parmesan cheese and yuzu pepper (to taste), and mix everything well. You can also drizzle with olive oil if you like.
- The Creamy Nori and Yuzu Pepper Pasta is complete.
- (Variation) If using leftover rice, warm 150g of cooked rice in the remaining sauce in the frying pan, stirring to combine.
- Mix the rice with salt (to taste), Parmesan cheese (to taste), and olive oil if desired.
- Garnish with dried sakura shrimp, sesame seeds, torn nori, or salted squid innards for a complete dish.
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