pasta_herb

Nori fettuccine with ginger and sesame

Nori Fettuccine with Ginger & Sesame

200g unbleached wholemeal flour
1 tsp Salt
2 free-range eggs
1–2 sheets toasted nori, crushed into flakes
 
To serve:
Sesame oil
1 tsp freshly grated ginger
4 tbsp finely chopped spring onion
2 tsp toasted sesame seeds
Soy sauce to taste

Sift the flour and salt together, then return the germ to the sifted flour. Stir through the crushed nori and make a well in the centre. Add the eggs and work in the flour from the centre with the blade of a table knife. If all the flour does not mix in, add a little water.

Turn out the dough onto a floured work surface. Knead for a couple of minutes until smooth. Rest an hour in the fridge, then roll out using a pasta machine on the second thinnest setting.

Roll through the fettuccine attachment and cook the strands immediately in lots of boiling salted water. Drain well and toss with enough sesame oil to coat. Add ginger, spring onions, sesame seeds and soy to taste. Serves 4.

Nori fettuccine with ginger and sesame

By: The WellBeing Team

A wonderfully inspired dish that adds a taste of Japan to Italy’s well-loved dish: pasta.


Servings

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Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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