Mentaiko pasta

Mentaiko pasta - photo1 | Debic


For 10 servings


1 kg dried pasta, Mafaldine

500 ml Debic Culinaire Original

100 ml lemon juice

100 g salt


300 g cod roe

30 g salt

2 g chili powder

30 ml soy sauce


2 nori sheets

200 g leeks



Cook the pasta in 10 liter water with the salt al dente.

Drain and mix with the Debic Culinaire Original and lemon juice and reduce until the sauce sticks to the pasta.


Salt the cod roe for 1 hour.

Drain and mix with the chili powder and soy sauce and leave to infuse for minimal of one hour in the refrigerator.


Slice the nori sheets and leeks in thin Julienne.

Add the cod roe to the hot pasta and serve immediately.

Finishing touch

Garnish with the nori and leeks.

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