Simple 5 ingredient Homemade Spirulina Pasta
Simple 5 ingredient Homemade Spirulina Pasta Since deciding to move to Italy, I’ve taken it upon myself to really master the art of making fresh pasta at home. Now that I feel I’m a pro, it’s only natural I share my recipe with you. Making the perfect pasta dough is really quite simple… it just requires some good flour, a few eggs, a rolling pin and some patience. I found this flour in Italy that only contains 1% of gluten, but know that might not be accessible for those in the States or around the world. Sub with your preferred flour (I personally think a 1:1 GF flour would be great!) I also added spirulina because I’m cooking for my friend’s family with kids and think it adds just the most fun touch. You can also add color with beetroot, turmeric, tomato paste, and so much more! Enjoy!
- 6 cups of flour separated into two piles (I used an Italian flour- if you are sensitive to gluten, try a 1:1 gluten free flour)
- 2 tsp of spirulina 1 per well
- 6 eggs 3 per well
- 4 tbs of olive oil 2 per well
- 2 pinches of salt 1 per well
- Add flour of choice to clean, dry, flat surface. If you’re making as much pasta as me, separate flour into two piles. If you're cooking for less people, halve the recipe. This recipe feeds 6.
- Mix in spirulina until fully incorporated. You likely will not see too much change in the color at this point.
- Using your hands, make the piles into nice, even circles. Use your fingers to create a small well in the center, big enough to hold all three eggs as if it were a bowl.
- Add eggs to the well and gently scramble. Add the olive oil and salt. Be delicate so it doesn’t go over the ridges and try to avoid adding too much flour from the edges. Go slow— scrambling the eggs can be somewhat tricky.
- Start slowly mixing in the flour from the ridges until the egg mixture gets very thick.
- Once it starts to get a thicker consistency, start rolling in the rest of flour. You probably will want to switch to using your hands, instead of a fork at this point.
- Keep adding flour to the surface to keep it from sticking
- Kneed and fold (repeat until there is no more air). After about five minutes of needing, cut in half and check for air bubbles. If there are bubbles continue to kneed and fold for another 5 minutes.
- Repeat the process— cut in half to check. If you do not have any air bubbles, roll back into a ball and place a bowl over for 20 minutes.
- Repeat with other half of dough.
- To a flat surface, add plenty of flour. Flour your rolling pin. Gently roll out pasta dough, alternating motions to make sure every part is the same thickness. Try to get to a rectangle-ish shape. Don’t worry if it’s not perfect.
- Roll until extremely thin (about 1/4 an inch thick).
- Make a two-inch fold on both the top and bottom edge of the pasta dough. Then fold over those folds once again.
- Once folded, cut into small, thin strips. After about 8-10 cuts, use your knife to gently pick up the pasta strips and hang. Shake to release the folds and to create long, thin strips. Place finished pasta in a well-floured container as you continue to cut.
- Try to stay consistent with the widths. Otherwise the pasta will cook differently. Once all cut, shake around the floured container to prevent sticking and place covered in the fridge until ready to cook.
- Boil a large pot of water and salt. Once boiling, add in the pasta noodles and cook for 3-5 minutes, depending on desired done-ness.
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