Serves 4


  • fresh brewer’s yeast
  • 320g of spaghettoni pasta, preferably artisinal
  • 130g of butter, Riccardo uses Beppino Occelli
  • salt
  • pepper


  1. Crumble the yeast onto a baking tray and dry out in the oven or a dehydrator at 70°C for around 5 hours.
  2. Cook the spaghettoni in salted boiling water until al dente, for about 8–12 minutes.
  3. In a separate pan, soften the butter. Add the cooked spaghettoni and season with salt and pepper.
  4. Neatly plate the pasta and sprinkle with the dried yeast to finish.

Recipe courtesy of Riccardo Camanini, Chef of Michelin-starred Lido 84 in Italy.