Charcoal pasta with seaweed butter
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- Abigail Donnelly
- 6
- Easy
- Fat conscious Meat-free
- 20 minutes
- 10 minutes
- Bouchard Finlayson Missionvale Chardonnay 2015
Ingredients
- For the pasta:
- 300 g flour
- 1 1⁄2 t activated charcoal powder
- 3 free-range eggs
- 1 t olive oil
- 50 g butter
- 1 x 5 g packet Woolworths roasted seaweed olive oil snack
- Sea salt and freshly ground black pepper, to taste
Cooking Instructions
To make the pasta, place the flour in a bowl and make a well. Add the eggs and mix until a soft dough forms. Knead until elastic and soft. Alternatively, mix in a food processor using either the dough hook or paddle attachment. If the dough feels very tight, add 1 t olive oil. Rest for 5 minutes under a damp tea towel.
Melt the butter in a pan over a medium heat. Allow to bubble and turn brown and nutty. Add the seaweed and remove from the heat.
Bring a saucepan of salted water to the boil and cook the pasta until al dente, about 2–3 minutes. Drain and toss in the seaweed butter. Season to taste.
Cook's note: This is my version of silk handkerchief pasta, where the pieces of pasta fold over themselves. Charcoal powder (found at health stores) is the latest trend in cooking – added to everything from juices to breads and cakes – and a great way to add colour to food.
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