Homemade Seaweed Tagliatelle with Anchovies and Roasted Garlic


Ingredients: Serves 2

  • 2 cups flour
  • 2 eggs
  • 1/4 cup water
  • 1/4 cup seaweed flakes
  • 1 head of garlic
  • 1 tbsp olive oil
  • 1 tin of anchovies


  1. cut the top of the head of garlic off and drizzle with olive oil, wrap up in tin foil and bake for 30 min at 375F
  2. In a standing mixer, mix the flour, and seaweed flakes together
  3. Judging by the texture, if it is too dry, add a little bit of water at a time
  4. The dough should be able to roll into a ball without being too sticky and should keep it’s shape
  5. Now cut the dough into 4 parts and slowly feed through the pasta roller, ADD LOTS OF FLOUR to avoid sticking!
  6. Once it is thin enough to your liking (usually a 5 on my kitchenaid setting), immediately fold up and cut into tagliatelle strips
  7. Repeat for all the dough
  8. At this time, the garlic should be done, remove from oven and let it cool
  9. Once the garlic is cooled, remove from tin foil (keep the oil!) and you should be able to squeeze out the garlic easily. Mash into a bowl and add the oil, and set aside
  10. Boil the pasta (it should take no more than 4 min to boil) remove and drain
  11. Add the mashed roasted garlic and oil to the pasta, and while the pasta is still hot, add the anchovies
  12. The amount of anchovies you use is completely up to your preference since it is quite salty



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