Miso has become a common ingredient in the supermarket. It is a fermented soybean paste that is traditionally seasoned with salt and koji, which are grains, usually rice, fermented with Aspergillus oryzae molds. Miso is classified by color (white or blond, red or brown), flavor (sweet or salty), and ingredients (barley, soybean). In this pasta dough we like the delicate taste of blond miso, which is fermented with a high percentage of rice koji. It is the sweetest and mildest of the miso varieties and adds a savory depth of flavor with a lighter touch than a darker miso. Traditionally, flavored noodles are often served simply buttered, as they are in this recipe. Chopped sautéed watercress, freshly cooked clams, sautéed ground pork, braised baby radishes, or pan-seared calamari would all complement this pasta and create a satisfying meal.
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