Ingredients
- 300 g 00 flour, plus extra for dusting
- 3 large eggs
- 1 teaspoon fine salt
- 2 teaspoons spirulina powder
- 1 tablespoon olive oil
Method
- Tip the flour onto a clean counter. Make a well in the centre. Crack the eggs into the well; add salt, oil, and spirulina.
- Beat the eggs into the flour with a fork, gradually pulling in flour from the walls. When it forms a shaggy dough, switch to your hands.
- Knead for 8–10 minutes until smooth and elastic. The dough should spring back gently when pressed. Wrap in cling film; rest 30 minutes at room temperature.
- Divide into four. Roll each through a pasta machine, decreasing thickness one notch at a time, until you can just see your fingers through the sheet (setting 6 on most machines).
- Cut into tagliatelle. Toss with semolina to prevent sticking. Cook in well-salted boiling water for 90 seconds — fresh pasta is fast.
Why this pairing works
Boiling water is the only cooking method here, and it's brief. Phycocyanin loss is real but small; protein, fibre, and mineral content are unaffected. Serve simply: brown butter and sage, or olive oil with garlic and chili. Anything more competes with the colour.