We teamed up with Kerrygold to highlight pasta’s favorite plus-one: butter. Here, Food52's Resident Pasta Maker—Meryl Feinstein of Pasta Social Club—shows us a few tasty ways to pair up Kerrygold’s creamy-rich Pure Irish Butter with gnocchetti, spaghetti, ravioli, and more.
Growing up in the ‘90s, butter was not a staple in my house. Low-fat, sugar-free yogurt? Sure. Velveeta? Yes. But real, delicious, creamy butter? Not so much. It wasn’t until I met my British husband that butter started to make its way into my life and onto my toast. And it was even later, in culinary school, when I realized I could hardly go a day—or a meal—without it. So here I am, 30 years old, just trying to make up for lost, butter-less time.