Bhatsa Makhu is a traditional Bhutanese pasta dish featuring handmade cavatelli-style noodles made from local wheat flour, served with rich clarified butter. This comforting dish represents the heart of Bhutanese home cooking, where simple ingredients are transformed into soul-satisfying meals. The cavatelli are small, shell-shaped pasta pieces that are hand-rolled to create the perfect texture for absorbing the nutty, aromatic clarified butter. This dish showcases the Bhutanese approach to pasta-making, which differs from Italian traditions while creating equally delicious results.
Ingredients
- 2 cups fine Bhutanese wheat flour
- ¾ cup warm water (adjust as needed)
- ½ teaspoon salt
- 3-4 tablespoons clarified butter (ghee)
- Optional: Pinch of sugar for traditional sweetness
Preparation
- Make the Dough: Combine wheat flour and salt in a large bowl. Gradually add warm water while mixing until a firm, smooth dough forms. Knead for 8-10 minutes until elastic.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.
- Shape the Cavatelli: Divide the dough into small portions. Roll each portion into long ropes about ½ inch thick. Cut the ropes into ½-inch pieces. Using your thumb, press and roll each piece against a cavatelli board or the tines of a fork to create the characteristic shell shape.
- Cook the Pasta: Bring a large pot of salted water to boil. Add the cavatelli and cook for 8-10 minutes until they float to the surface and are cooked through.
- Finish the Dish: Drain the cooked cavatelli and toss with warmed clarified butter until well coated. Serve immediately.
Cooking Time: Approximately 45-60 minutes total (including dough resting time)
Note: Traditional Bhutanese versions may include a small amount of sugar in the dough, reflecting the sweet-savory balance common in some regional dishes. The clarified butter should be of high quality, preferably made from traditional Bhutanese butter for authentic flavor.