Directions
Step 1
Make the jasmine broth: In a medium pot, deliver 1¾ cups of water to boil. Add the jasmine and steep for 10 minutes. Pressure out the jasmine, then stir within the honey, saffron, and a pinch of salt. (The broth must be a saturated yellow; add extra saffron as wanted.) Put aside.
Step 2
Make the chamomile butter: To a small pot over low warmth, add the butter and prepare dinner till melted however not simmering (about 130°F), 10 minutes. Add the dried chamomile and steep for 10 minutes, then pressure and put aside.
Step 3
In the meantime, in a dry medium skillet over medium warmth, add the cornmeal and ½ teaspoon of salt. Prepare dinner, stirring constantly, till toasted, 11–13 minutes. Switch to a bowl and put aside.
Step 4
Deliver a big pot of salted water to a boil. To a big skillet over medium warmth, add the jasmine broth. Add the pasta to the boiling water and prepare dinner till softened barely, 4 minutes. Utilizing tongs, switch the pasta to the jasmine broth; prepare dinner, tossing and including pasta water as wanted, till al dente, 3–5 minutes.
Step 5
Switch the pasta to a platter and add three-quarters of the chamomile butter. Season to style with salt and toss to coat. Mud with the toasted cornmeal, high with the remaining butter, and sprinkle with the calendula powder and chamomile flowers. Serve instantly.
