Instructions
Step 1
Make the jasmine broth: In a medium pot, bring 1¾ cups of water to boil. Add the jasmine and steep for 10 minutes. Strain out the jasmine, then stir in the honey, saffron, and a pinch of salt. (The broth should be a saturated yellow; add more saffron as needed.) Set aside.
Step 2
Make the chamomile butter: To a small pot over low heat, add the butter and cook until melted but not simmering (about 130°F), 10 minutes. Add the dried chamomile and steep for 10 minutes, then strain and set aside.
Step 3
Meanwhile, in a dry medium skillet over medium heat, add the cornmeal and ½ teaspoon of salt. Cook, stirring continuously, until toasted, 11–13 minutes. Transfer to a bowl and set aside.
Step 4
Bring a large pot of salted water to a boil. To a large skillet over medium heat, add the jasmine broth. Add the pasta to the boiling water and cook until softened slightly, 4 minutes. Using tongs, transfer the pasta to the jasmine broth; cook, tossing and adding pasta water as needed, until al dente, 3–5 minutes.
Step 5
Transfer the pasta to a platter and add three-quarters of the chamomile butter. Season to taste with salt and toss to coat. Dust with the toasted cornmeal, top with the remaining butter, and sprinkle with the calendula powder and chamomile flowers. Serve immediately.