Make this interesting green pasta mixed with ground nori and topped with buttery sea urchin for big umami flavor.
By Linda Schneider
Nori (seaweed) tagliatelle. A tad unusual when it comes to pasta. Sometimes you need a dash of unusual in your life. Keeps you on your toes. Makes life interesting.
You can use a standard pasta recipe (flour [00 or combination of 00 and semolina] + eggs + pinch of salt). Just grind up the nori into a powder (in a spice grinder) and add to the pasta dough.
Taste-wise, the nori’s presence in the pasta is very subtle. You get just the slightest hint of sea vegetable and salinity in the pasta. When the pasta dries out a bit and gets a little curly, it takes on the appearance of strands of seaweed. Or at least that’s how my brain and eyes see it.
What to pair with the nori pasta?
To me, this pasta screams for sea urchin (aka uni) or clams or something else with a briny element…
Miso butter? Dashi broth? Uni butter?…
Umami, umami, umami…
I was first introduced to sea urchin in Greece. The bright orange roe of the urchin has a sweet, briny taste. It’s buttery and creamy in texture. If you like the brininess of, say, oysters (albeit, a completely different texture), then you’ll love uni.
When I’ve ordered sea urchin pasta in restaurants, more often than not, there’s so little urchin on the plate as to render the urchin undetectable. This was not the case with today’s creation. There’s plenty of urchin flavor. Each strand of pasta is coated with a sea urchin sauce. The dish is topped with a generous helping of urchin lobes. Plenty of urchin flavor in each and every bite.
Next, try making your own rice noodles! Find the recipe here.
Linda Schneider is the blogger behind Wild Greens and Sardines, an homage to her love for all things food and [Mediterranean] travel. What she enjoys most is seasonal, farm-to-table recipes that highlight local ingredients, farmers, and food artisans. She loves going to local farmers’ markets, seeing what’s in season, and sharing recipes with others.