Chef Akane's Recipe Counter — Recipe 7: Turkish Pasta, Page 4
By Inkroost · Published
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Transcript
Akane sprinkles salt into a deep teal pot of boiling water, steam rising. Caption: "STEP 2. Bring 2 L water and 1 tbsp salt to a boil over high heat." Spiral pasta tumbles from a glass bowl into the boiling water. Caption: "Add the 200 g pasta. Boil about 10 minutes, until al dente." Akane tastes a spiral of pasta from a wooden spoon, eyes closed. Caption: "Bite one: tender, with a little firmness in the center." Akane dips a small glass measuring cup into the cloudy pasta water. Caption: "Before you drain, save 60 ml (1/4 cup) of the pasta water."
Image description
Akane salts a teal pot of boiling water, pours in spiral pasta, tastes one piece from a wooden spoon, and scoops pasta water into a glass measuring cup.
About this chapter
Turkish pasta made Google's list of the top trending recipes of the year in its Year in Search, and it is still a much-searched comfort dish as the evenings turn cold. On a chilly November evening Akane makes it in her small kitchen in about 30 minutes: cool garlicky yogurt spread in the bowl, warm pasta, ground beef cooked with onion, tomato paste and spices until no pink remains, and a sizzling drizzle of red pepper butter with dried mint on top. Captions walk the reader through every amount, heat setting and doneness check so it can be made at home, ending with Akane at her little table doing some very reasonable math about the second serving.
