Pasta With Its Own Sauce

  • 400g of fresh pasta (homemade is the best)
  • 4 litres of salted boiling water, in the pot
  • 50g butter
  • 150g grated Parmesan cheese
  • 20g chopped chives seasoning

Place the pasta in the boiling water and cook for 1 minute if homemade. Otherwise follow the manufacturer’s directions. Drain the pasta, keeping back about 300ml of the water used to cook the pasta. Pour the pasta water into the same pot (we don’t want more dishes) and reduce by a third. Gradually whisk in the butter, and add the pasta, then the cheese. Remove from the heat stirring slowly to melt the cheese, and be careful not to break up the pasta. Finish with chives, season, and serve. Makes 4 starters.

Cook’s note: You can also finish it with some sautéed mushrooms.

Enjoy this recipe with one of South Africa’s best wines, go to

Recipe by Bertus Basson • Photography by C&D Heierli