Our local culinary genius friend Emily Salkeld made a batch of fresh pasta recently using Tuerong Farm flour, Yolky Dokey eggs and our Dried Seaweed Powder. The result was amazing and inspired us to put together this simple homemade fresh kelp pasta recipe to share with you. It makes approx 3 servings.
Ingredients (for the dough):
200g (about 1 ½ cups) all-purpose flour
2 large eggs
15 grams dried seaweed powder
Pinch of salt
A drizzle of olive oil (optional, makes the dough softer)
Method:
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On a clean bench or in a bowl, make a mound with the flour and kelp and create a well in the centre.
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Crack the eggs into the well, add a pinch of salt (and olive oil if using).
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Slowly mix with a fork, drawing in flour until a dough starts forming.
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Knead with your hands for about 8–10 minutes until smooth and elastic.
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Wrap in cling wrap and rest for at least 30 minutes.
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Roll out using a pasta machine or rolling pin. Dust with flour to prevent sticking.
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Cut into tagliatelle, fettuccine, or even simple rustic shapes by hand.
Cooking:
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Boil salted water. Fresh pasta only takes 2–3 minutes to cook.
Photo credit: Emily Salkeld