Kelp Egg Noodles
An interesting savory pasta
½ Cup Kelp Flakes
1 Cup Flour
1 T. + 1 tsp. cold unsalted Butter
1/8 tsp. Salt
2 large Egg Yolks
2 Large Eggs
Blend flour and kelp flakes in large bowl. Cut together with pastry blender or your fingers to form fine crumbs with the flour, butter and salt.Make a well in the center of the blended mixture.Add lightly beaten eggs and yolks to the well.Using a fork gradually mix flour mixture into the eggs and continue to mix until the dough comes together. Divide the dough into quarters. Start rolling out a piece of the dough with a rolling pin, stretching it a little more with each roll. Between each rolling and stretching, continue to sprinkle it with flour to keep it from sticking. Repeat this procedure until the dough is paper thin and translucent. Repeat with remaining dough. Let the dough dry on a pasta rack or makeshift dowel for about 20 minutes. Avoid drying noodles too much. Roll the noodle sheets up and cut the desired width. The noodle dough can also be rolled and cut with a hand cranked pasta machine. Cook in boiling water. Store unused noodles in an airtight container in refrigerator.
Bull Kelp is a versatile vegetable that can be used in place of spinach in most recipes.
The above recipe, compiled by Rae Hopkins, and selected from Pacific Seaweeds (2001, Harbour Publishing, Maderia Park, British Columbia) by Louis Druehl.