Seaweed pasta

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Nori Pappardelle with Mussels and Butter - Cook's Illustrated | Cook's Illustrated Pasta Mussels, Cooks Illustrated Recipes, Donut Toppings, America's Test Kitchen Recipes, Pu Erh Tea, Pasta Dough, Cooks Illustrated, America's Test Kitchen, Fool Proof Recipes

Big ribbons of nori-flecked pasta take center stage in this delicate dish. Squid ink is often added to pasta dough to impart briny sea flavor and to dye the pasta jet-black. We wanted to see if we could use seaweed to achieve similar results by incorporating ground nori into an egg-based pasta dough. By using high-gluten bread flour, we were able to pack a lot of nori into the dough without sacrificing on chew (something we are never willing to give up when it comes to noodles). Here we pair…

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Nori Seaweed, Canned Tuna, Shiitake Mushrooms, Japanese Cooking, Shiitake Mushroom, Soy Milk, Leeks, Pad Thai, Japchae

<Yield> 1 serving 5 minutes 15 minutes 130g pasta 1½ cup leek, thinly sliced 4 pieces shiitake mushroom 80g canned tuna, drained (approx. 1 can)1 tablespoon olive oil¼ teaspoon salt Sauce1 cup soy milk 2 tablespoons nori seaweed paste ½ teaspoon Soy sauce (optional)Toppingsbroccoli sproutschopped green onion1. Thinly slice shiitake mushrooms and leeks. Start cooking the pasta according to package directions but s

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