Spaghetti with Jasmine, Saffron, Chamomile & Calendula
1 tbsp. dried jasmine buds
1 tsp. honey
2 pinches saffron or more as needed salt
2 unsalted butter
1 tbsp. plus 1 tsp. dried chamomile flowers
2 tbsp. yellow cornmeal
1 lb. spaghetti
2 tsp. dried calendula
In a medium saucepan, bring 1/4 cups of water to a boil. Add jasmine flowers. Let stand 10 minutes. Strain the jasmine, then mix in the honey, saffron and a pinch of salt. In a small saucepan over low heat, add the butter and heat until melted and hot. Add the dried chamomile and stir for 10 minutes. Meanwhile, in a medium dry pan over medium heat, add the cornflour and 1-2 teaspoons of salt. Stir for about 10 minutes, until crisp. Boil a large pot of water and add salt. Pour jasmine flower juice into another large saucepan. Cook the pasta in boiling water for about 5 minutes until it is slightly soft. Using a strainer, strain the pasta and keep the pasta water, then add the pasta to the jasmine liquid. Pour the pasta on a plate and add three-quarters of the chamomile butter. Season the pasta with salt.
Finally sprinkle with the cornmeal, calendula powder and chamomile flowers. You can add remaining butter to the pasta.