Marmite Pasta

The sticky brown paste with a distinctive flavor

Marmite is made from yeast extract, a by-product of beer brewing.  It is a sticky, dark brown paste with a distinctive, powerful flavor, which is extremely salty and savory. (Doesn’t that sound appetizing?!) This distinctive taste is reflected in the British company’s marketing slogan: “Love it or hate it.”

Marmite is traditionally eaten as a savory spread on bread, toast, savory biscuits (crackers in US), and other similar baked products. Owing to its concentrated taste it is usually spread thinly with butter or margarine.

My favorite use of marmite is used in making Twiglets.  Twiglets are a wheat-based crisp snack shaped like small twigs, originating in the United Kingdom.   I LOVE Twiglets!!!

Anyway, back to my point – I found this Nigella Lawson recipe for Marmite pasta.  My husband, Eric, loves marmite and Nigella Lawson, for that matter, so I thought I would try it out on him.

Marmite Pasta

Serves 4

12 oz dried pasta
2 oz unsalted butter
1 tsp Marmite, to taste
Freshly grated parmesan

Cook the spaghetti in plenty of boiling, salted water, according to the packet instructions. When the pasta is almost cooked, melt the butter in a small saucepan and add the Marmite and one tablespoon of the pasta water, mixing thoroughly to dissolve.

Reserve half a cup of the pasta water; then drain the pasta and pour the Marmite mixture over the drained spaghetti, adding a little of the reserved pasta water to amalgamate if required. Serve with plenty of grated parmesan.


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