Peter Gilmore: Bone Marrow Pasta with Shiitake and Kombu Butter RECIPE

23:33  |  Bone Marrow Pasta
Recipe by Peter Gilmore

Part One – Bone Marrow Pasta


300 gms fine grade semolina flour
80 gms of fresh bone marrow rendered down over a double boiler
(or 27 gms of virgin olive oil)
125 gms water
4 gms salt


1. Add the salt to the semolina flour and place it onto a work surface.

2. Form a well in the middle of the flour.

3. If using the bone marrow, the best method is to render the marrow over a double boiler then place the melted fat through a fine sieve.

4. Weigh out 27gms of the fat and re-warm it so that it is in liquid form. Alternatively use 27gms of olive oil.

5. Warm the water to about 50 degrees Celsius. Add the bone marrow fat to the water and immediately pour the water into the well of the flour.

6. Incorporate the flour into the water and fat by hand then knead the dough for 10 minutes.

7. Wrap in cling film and allow to rest for 1 hour.

8. Divide the dough into 8 pieces, then on a clean hard flat surface roll each piece of the dough into a long thin sausage shape. Do this with your hands by rolling the dough against the surface. Do not use any additional flour as the dough will slip. The long sausages should be approximately 1cm in diameter (thickness).

9. Cut each sausage into 1cm pieces with a blunt kitchen knife then using a perforated wooden board or butter paddle … with your thumb, roll each piece of dough against the grooved surface of the wood in one clean motion; this will give you grooved textured pieces of pasta similar in style to gnocchi.

10. Place the pasta onto a baking paper lined tray, just keep the pieces separated.

11. Store in the fridge for up to six hours or just leave on your bench for an hour or so while you make your sauce. (see recipe below)

12. Once the sauce is made place a large pot of water on the stove and bring to the boil.

13. Place the pasta into the boiling water and boil for exactly four minutes. Strain the pasta and reheat the sauce.

14. Toss the pasta and the sauce together in a large bowl, add the toasted sesame seeds and puffed sorghum.

15. Divide over 4 plates and garnish with chive flowers.

Part Two – Shiitake and Kombu Butter Sauce


20 gms finely diced eschallots
5 gms finely diced garlic
30 mls umami rich chicken broth (or regular chicken or vegetable stock)
10 mls fresh lemon juice
200 gms cold diced unsalted butter
1 heaped teaspoon of good quality kombu powder
4 medium dehydrated (dried) shiitake mushrooms – use 2 level teaspoons crushed powder
Zest ½ lemon
Salt to taste

4 gms roasted sesame seeds
4 gms puffed sorghum or buckwheat
32 linaria flowers (or other edible flowers)
1 level teaspoon dried shiitake mushroom powder


1. Place the dried shiitake mushrooms on a tray into a 100 degrees Celsius preheated oven for approximately 15 minutes. This is to make sure the mushrooms are thoroughly dried.

2. Remove the mushrooms from the oven, allow to cool and gently pound them in a mortar and pestle to form a rough powder then put aside in an airtight container.

3. In a small saucepan add 20 gms of butter with the eschallots and garlic. Lightly sweat until the garlic and eschallots are translucent.

4. Add the lemon juice and chicken stock, reduce by half.

5. Over a medium-high heat whisk in the butter a few cubes at a time until all the butter is incorporated and melted.

6. Remove from the heat and add the kombu, shiitake powder and lemon zest, whisk until well incorporated.

7. Season to taste with salt.

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