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Natto Pasta

Japan

Natto Pasta

Natto Pasta

A concise Japanese-style pasta that tops chicken-stock-seasoned spaghetti with natto mixed with its seasoning and scallions, preserving its sticky texture.

15 min · Difficulty ●○○○○ · 1videos

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Dishes in this family

Each dish keeps its own guide; compare the ingredient and preparation differences here.

Wafu Kinoko Pasta (Japanese-style Mushroom Pasta)A dish from Japan's own "wafu spaghetti" genre, pairing mushrooms with Japanese seasonings such as soy sauce, mentsuyu, or dashi. No single original recipe can be confirmed; schools diverge on the type and prep of mushroom, the choice of Japanese seasoning (soy sauce, mentsuyu, shiro-dashi, or dashi-soy plus salted kelp, among others), and whether bacon is used.Read this dish →Japanese-style Tuna PastaA soy-and-dashi tuna spaghetti with mushrooms and komatsuna, finished lightly with grated daikon and shiso.Read this dish →Ume Shiso PastaA tossed pasta balancing pounded umeboshi and fresh shiso with tuna, bonito-based noodle soup concentrate, olive oil and garlic.Read this dish →Shirasu PastaA Japanese-style oil pasta that crushes half the shirasu into the sauce and keeps the rest intact, with toasted soy sauce and pea shoots.Read this dish →Sakura Shrimp PastaA fragrant Japanese-style spaghetti coating dried sakura shrimp and shiitake with pasta water, soy sauce, garlic and mitsuba.Read this dish →

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Cook this pasta on video

Watch the creators’ original videos for the method and finish.

Fabioシェフが本気で作った【納豆パスタ】一度食べたらリピ決定の無限パスタです！Watch on YouTube ↗

Meet the dish

Japanese home cooking

Join hot noodles and room-temperature natto at plating so its stickiness, bean texture and condiments remain intact.

Pasta shapes to use

  • Spaghetti

Key ingredients

  • Natto
  • Natto seasoning
  • Scallions
  • Chicken stock

Follow the cooking scenes

  1. Natto Spaghetti: reserving pasta water from a pot of spaghetti.

    Step 1: Reserve pasta water

    Cook spaghetti to the package time and reserve a small amount of water before draining. Keep the noodles hot.

  2. Natto Spaghetti: stirring natto with sauce and scallions until sticky.

    Step 2: Mix the natto

    Stir natto thoroughly first, then mix in its seasoning and scallions.

  3. Natto Spaghetti: tossing hot spaghetti with chicken-stock pasta water.

    Step 3: Season the noodles

    Combine pasta water and chicken stock seasoning in a bowl and toss with the hot spaghetti, using only enough liquid to coat it.

  4. Natto Spaghetti: topping seasoned spaghetti with natto.

    Step 4: Top with natto

    Plate the seasoned noodles and place natto in the center to be mixed through while eating.

What to watch for

  • Stir natto before adding its seasoning for an even sticky coating, then add the seasoning gradually while tasting for salt.
  • Season only the noodles with chicken stock and keep the natto out of the pan so its aroma and sticky texture remain intact.

What sets it apart

Unlike sautéed Japanese-style pasta, this dish depends on uncooked natto added at the end.