Spirulina is a blue-green algae hailed as a superfood! It is nutrient dense, has a high level or chlorophyll (what makes plants green), is packed full of vitamins and a host of minerals.
This single estate, family business is surrounded by fertile fields and is exposed to the sun and the breeze from the nearby mountains. They use sustainable production practices with low environmental impact and all of the seeds and grains used to obtain the different flours are of Piedmontese origin.
Unlike many other gluten free pastas, this one stays intact without breaking, crumbling or turning to mush. A long drying process at controlled low temperatures allow the pasta to maintain flavor, consistency and nutritive properties. It is rich in fiber and mineral salts and is non-GMO, vegan friendly, certified organic and gluten free.
Cooking Tips: Always cook pasta in a very large pot of salted water. If you don’t give it enough space to move it will stick together. The Italian’s say it should be as salty as the sea in order to flavour the pasta. After draining, add a bit of sauce to the noodles and stir. Save the olive oil for the final drizzle when ready to eat and not before! Otherwise, it will just coat the noodle and not allow your sauce to stick to the noodle.
Ideal Pairings: Use these pastas interchangeably with red sauce, meat sauce, white sauce, in seafood dishes, in salads, in soups…. break all the rules! Shhhh…. just don’t tell the Italians! Spirulina also pairs well mushrooms and in summer salads. Penne is perfect for using in pasta bakes.
Ingredients: 3% Spirulina, 97% whole rice flour
I purchased and tried the Spirulina pasta earlier this month and was pleasantly surprised to see such bright color after cooking, (saved the water for soup) and used the spirulina pasta for a salad dish with peppers, mushrooms, onions and a light balsamic dressing. It was fabulous, colorful and tasty. Would love to see a beet pasta next?