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Spirulina Super Green Pasta

Spirulina Super Green Pasta By Kale & Caramel


Superfood green pasta
3 1/2 cups all-purpose flour
2 teaspoons spirulina blue green algae
1/4 cup minced fresh parsley
1/4 cup minced fresh chives
4 large eggs
3 tablespoons olive oil
1/4 cup water, plus more as needed
semolina flour for dusting

2 cups fresh parsley leaves, minced
4 cloves garlic
3 tablespoons lemon zest
1/4 cup olive oil
1/4 teaspoon sea salt or to taste

1/2 cup chèvre goat cheese
lemon zest
flaky sea salt
olive oil


In a large bowl, whisk together the flour and spirulina until completely integrated. Add the minced herbs, and whisk again to combine.

Transfer the dry mix to a large wooden cutting board, and make a well in the center of the mound. Add the eggs, oil, and water in the well, and begin to whisk together with a fork, using your non-dominant hand to maintain the walls of the flour well as you go.

Gradually begin to incorporate the dry mix into the egg mixture, continuing to maintain the walls of the well so no leaks occur. As you can, fold the dry mix into the wet and begin to knead into a ball. Continue to knead the dough, adding a bit more water if it’s too dry, or more flour if it’s too wet. The dough should be soft and elastic, only slightly tacky. Knead another few minutes, then shape into a 1-inch thick oval and wrap in plastic. Let rest 20 minutes to 1 hour.

While the dough rests, make the gremolata. Combine all ingredients in a small bowl, stir well, cover, and set aside on the counter.

Line 2 baking sheets with parchment paper for the pasta to rest on once cut.

Once the dough has rested, divide it into 4 even chunks, and shape those into flattened oval disks. If you are using a pasta machine or pasta-making attachment, follow the manufacturer’s instructions for the type of pasta you’d like to make. If you are making pasta without a roller, roll out each disk into as much of a rectangle as possible, ultimately about 1/8- or 1/16-inch thick. Cut as desired with a sharp chef’s knife.

Dust the finished pasta with generous amounts of semolina flour on all sides, and circle it into small nests on the prepared parchment paper. Dust with more semolina. This will prevent the pasta from sticking together and clumping, even after it’s cooked.

Once all pasta has been cut, bring a large pot of salted water to a boil. Cook the pasta in two batches, until al dente (1-3 minutes for very thin pasta, 5-7 minutes for thicker pasta). Use tongs to remove the first batch from the boiling water, so that you can reuse the same water for the second batch.

Once pasta has cooked, toss it with olive oil. Serve individual portions mixed with spoonfuls of gremolata and a sprinkling of chèvre goat cheese, lemon zest, a drizzle of olive oil, and flaky sea salt.


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