PASTAFONIA
A good plate. A little further.Recipes, people & good things.
Natto Pasta

Japan · No.74 / 103

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 ●○○○○

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.