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Charcoal pasta with seaweed butter

By Abigail Donnelly
6
Easy
20 minutes
10 minutes

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

Method

  1. 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.
  2. 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.
  3. 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.

Discover more pasta recipes here.