Capunti With Roasted Garlic Miso Sauce

Ingredients

• For the pasta
• 300 grams (2 cups) semolina or semola rimacinata flour
• 150 milliliters (2/3 cup) very warm water
• More semolina flour, polenta, or coarse cornmeal, for dusting
• For the sauce
• 2 large heads of garlic (yes, you read that right)
• 6 tablespoons unsalted butter, divided
• 1 tablespoon white miso paste
• 1/3 cup heavy cream
• 1 cup pasta water, reserved (you won't use all of it but it's good to keep around)
• 1 pinch kosher salt and freshly ground black pepper, plus more to taste
• 1 handful flat leaf parsley and fresh rosemary, for garnish (optional)

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