- Bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Thyme and Poppy Seed Butter with a spoonful of pasta water. Warm the sauce and melt over low heat, turn heat off when melted.
- Drop the Casonsei into boiling salted water. Allow to cook for 2-2.5 minutes.
- Strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the Thyme and Poppy Seed Butter.
- Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where they may get stuck to the pan. If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time. Remove from heat.
- Once the pasta appears glazed and well coated, serve and enjoy. The finished product should be creamy in appearance.
- Parmesan, pecorino or any grated cheese you like
- Fresh squeeze of lemon at the end, or lemon zest
- Sautéed chopped beet greens, fresh garnish of arugula
- Swirl of aged balsalmico
Pasta: 00 pasta flour, egg, olive oil, beets, smoked pecorino, ricotta, smoked Arbequina oil, milk, salt, pepper
Sauce: Butter, water, poppy seed oil, salt, poppy seeds, lemon zest, thyme, xanthan gum