All red pasta is normal! Dulse, a red seaweed with delicate flavors, makes up 15% of this recipe.
In collaboration with an artisan pasta maker, Bord à Bord offers you these 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
Superior quality durum wheat semolina, Palmaria palmata (Dulse from Brittany) 15%.