Spirulina pasta
- Lactose Free
- Energy Kcal 466
- Carbohydrates g 77.7
- of which sugars g 6.3
- Protein g 19.8
- Fats g 8.5
- of which saturated fat g 1.78
- Fiber g 4.8
- Cholesterol mg 98
- Sodium mg 725
- Difficulty: Average
- Prep time: 15 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
- Note + 30 minutes of pasta resting time
PRESENTATION
Ever tried spirulina pasta? It is a total showstopper with its bold color and fresh vibe. Spirulina, definitely not your everyday ingredient, turns regular tagliatelle into a bright green feast for the eyes. Really cool stuff. And in Japan, seaweeds like kombu and nori are staples in sushi. But here? Spirulina steals the spotlight, giving the pasta a modern twist while nodding to tradition. It's not just a visual treat. Nope. There are genuine spirulina pasta benefits to enjoy. Packed with nutrients, it's a fantastic way to shake up pasta night. Seriously. When you bite into the tender pasta, along with the moist and savory salmon and sautéed veggies, you'll be surprised by the tasty combo. So good. Bringing out this spirulina pasta recipe as a first course sets the stage for an exciting dinner. And look, the colorful color gets everyone guessing—always fun to see who figures out the secret ingredient first. Plus, spirulina blends with salmon and veggies to showcase what Japanese fusion food can be: light, nutritious, and really really tasty. This dish hits all the right notes for spirulina pasta health benefits and makes you feel great about your choice. Fans of spirulina pasta nutrition love the protein, vitamins, and all that good stuff inside, but even if you're just after a dish that looks great, this one has it. Everything comes together with a silky texture, a sweet crunch from the veggies, and a rich, almost umami flavor. It's a memorable dish—no question—that ensures people will be talking about it long after the plates are cleared. Honestly, it's a dish that not only looks amazing but also brings a burst of flavor and health to your table.
INGREDIENTS
- Ingredients for the pasta
- Spirulina seaweed 2 tsp (10 g) - in powder
- Type 00 flour 1.6 cups (200 g)
- Eggs 3.5 oz (100 g) - (2 medium)
- for the dressing
- Zucchini 3.5 oz (100 g) - (approximately 1)
- Datterino tomatoes ½ cup (100 g)
- Carrots 3.5 oz (100 g) - (about 2)
- Smoked Salmon 2.8 oz (80 g)
- Fresh scallion 2.1 oz (60 g)
- Taggiasca olives 2 tbsp (30 g)
- Basil to taste
- Mint to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- Water to taste
How to prepare Spirulina pasta
To prepare spirulina pasta, start by making the fresh pasta: sift the flour into a bowl 1, then add the spirulina 2 and the eggs 3.
Knead until the ingredients are well combined 4. Flour the work surface and continue working the dough here 5. Form a ball and wrap it with plastic wrap 6. Let the dough rest in the refrigerator for at least 30 minutes.
After the 30 minute rest period, transfer the dough to a well-floured surface 7 and roll it out with a rolling pin 8 until it is 1/32 inch thick (do not skimp on the amount of flour if needed, as spirulina tends to moisten the dough significantly). Add more flour to the surface of the rolled-out dough 9,
roll it up to create a log 10 and then, using a dough scraper or a smooth-bladed knife, make tagliatelle about 1/5 inch thick 11. Unroll your tagliatelle and place them on a tray 12.
Now, prepare the dressing: slice the spring onion 13, the previously peeled carrots 14, and the zucchinis 15.
In a pan, gently sauté the spring onion for a few minutes with a drizzle of oil 16, add the whole cherry tomatoes 17, and increasing the heat, pour in a little water (about a coffee cup) 18.
Lower the heat and start crushing the cherry tomatoes. At medium heat, add the zucchinis, carrots 19, and olives 20. Salt and pepper the dressing and add another coffee cup of water. Lower the heat again and cook the dressing for about 20 minutes, being careful to add a little more water if it dries out too much 21. Meanwhile, place a pot full of salted water on the stove, which will be used to cook the pasta.
After the dressing's cooking time, turn off the heat and add the smoked salmon, broken into pieces by hand 22 (the salmon is added off the heat, as it will only need to exploit the warmth of the dressing), then scent with basil and mint leaves 23. Cook the pasta 24 for about 4-5 minutes at most
and drain it directly into the pan to combine it with the dressing 25. Toss it over low heat, adding half a ladle of cooking water 26. Serve your pasta with black pepper and a drizzle of olive oil 27.