PASTA SALTY MIX WITH SEAWEED

This mixture of 4 pasta recipes, including 2 with seaweed, is ideal for adding colour to your plate.

In collaboration with an artisan pasta maker, Bord à Bord offers you these 3 savoury recipes. Their shape evokes the marine world, normal with 15% of seaweed purée used!

Cooking water ideal for 100g of pasta:
1 litre of water + 10 g of salt at high boil.
• Cooking al dente 6 minutes
• Cooking soft 8 minutes

250 gramms

18 months

Pasta (plain)* 35% (superior quality hard wheat semolina*), Sea Lettuce pasta* 25% (superior quality hard wheat semolina*, Breton Sea Lettuce* 15%), Dulse pasta (from Brittany)* 20% (superior quality hard wheat semolina*, Dulse seaweed* 15%), cuttlefish ink pasta 20% (superior quality hard wheat semolina*, cuttlefish ink 2%).