~3nestshomemade pastataglioni (similar to spaghetti), laminated to thickness of 5. Approximately 1/4 to 1/3 of the recipe on that post.
filtered waterif you only drink filtered water, you should only be cooking with it too!
saltfor boiling pasta
2tbspneutral cooking oil
3clovesgarlicpressed or minced
1trayuniapproximately 20 pieces
saltas needed, to taste
Boil water in a medium sized pot on high, add enough salt so it tastes like the sea
Add the pasta to the water, let the water get back to a boil then drop the heat to about medium, so you maintain a low boil. Fresh pasta takes around 2-3 minutes, dried pasta will take longer. Just taste a noodle every 30 seconds or so and remove slightly before you think it's ready, since it will keep cooking from residual heat. Drain and do not rinse. Set the pasta aside and prepare to use it immediately.
Put a medium to large pan on medium heat and let it warm up a bit. Add the oil and garlic, and lightly brown the garlic for a minute or so.
Once you're ok with the garlic not browning any further, pour in the cream and let it simmer for a few minutes to warn and reduce a bit to thicken.
Add all the uni you like, reserving about four of your best looking pieces to top the bowl at the end. I added about two large scoops of uni. You can adjust this based on how much pasta or cream you add too.
Add the pasta into the pan, and let it warm up a bit. Toss to coat a few times. Taste and season with more salt if needed.
Serve into two medium bowls, or one large bowl for sharing. Top with the remaining uni and serve.