I’ve always had a soft spot for pasta. There’s something about the perfect bite of handmade noodles coated in a rich, velvety sauce that makes me feel like I’m wrapped in a warm Italian embrace.

Years ago, I had the privilege of traveling through northern Italy, where I indulged in some of the most creative pasta dishes I had ever seen. From squid ink spaghetti in Venice to pork blood bolognese in Milan, I tried it all. But one dish stood out among the rest—spirulina pasta.

I still remember the first time I tried it. I was sitting at a tiny family-owned trattoria just outside Florence when the chef brought out a plate of vibrant green pasta, made with an edible algae called spirulina.

It had the most wonderful texture—springy, yet delicate—with a subtle earthy flavor that paired perfectly with a drizzle of high-quality cold-pressed olive oil. When I returned home, I assumed this was a dish I’d never get to experience again, but thankfully, I was wrong!

Making Spirulina Pasta at Home

Finding spirulina pasta on restaurant menus in the U.S. is rare, but making it at home is surprisingly simple. The process begins with the pasta dough itself, which is made from a blend of flour, eggs, and a touch of spirulina powder to give it that signature green hue.

Unlike standard pasta dough, which relies solely on eggs and flour, spirulina pasta benefits from the addition of cold-pressed olive oil, which enhances the dough’s elasticity and prevents it from drying out. For even better results, a unique variety called organic ancient Italian olive oil provides a powerful and distinct flavor that you won’t soon forget.

Once the ingredients are mixed, the dough requires a thorough kneading to develop the gluten structure that gives fresh pasta its distinct chewiness. After resting for about half an hour, the dough can be rolled out and cut into any shape, from wide pappardelle ribbons to delicate strands of spaghetti.

Fresh pasta cooks in just a few minutes, and once it’s done, the best way to enjoy it is with a simple drizzle of olive oil, fresh herbs, and a sprinkle of parmesan to let the unique flavor of spirulina shine. If you like it salty (and you know I do), a light sprinkle of freshly ground Himalayan pink salt can enhance the dish’s flavors and add some textured crunch!

The Secret to Amazing Pasta? High-Quality Olive Oil!

The secret to elevating your pasta lies in the quality of its ingredients. And while spirulina gives this pasta its signature color and nutrient-rich benefits, the olive oil is what brings it all together. A good olive oil enhances flavors, provides a silky texture, and adds a hint of peppery freshness that makes every bite more indulgent.

Unfortunately, most store-bought olive oils are mass-produced, over-processed, and lack the depth of flavor that a cold-pressed, organic variety offers. That’s why I’m so grateful for brands like Shayna’s Kitchen, which has made it easier for home chefs to get their hands on authentic, high-quality olive oil straight from Italy. Their Organic Ancient Italian Extra Virgin Olive Oil is one of the best I’ve ever tried—it’s rich, full-bodied, and bursting with the kind of flavor you only get from premium olives.

Bringing a Taste of Italy to Your Kitchen

Every time I make spirulina pasta, I’m transported back to those dreamy nights in Florence, eating under the stars and savoring every bite. Cooking this dish is more than just a meal—it’s a way to relive those memories and keep a piece of Italy in my kitchen.

If you’re looking to elevate your homemade pasta with the best ingredients possible, I can’t recommend Shayna’s Kitchen olive oil enough. It’s the perfect way to bring authentic Italian flavors into your home—no passport required! Visit Shayna’s Kitchen today to get your hands on a bottle and start making your own unforgettable pasta creations.

Shayna’s Kitchen

We’re now midway through August, and that can only mean one thing: autumn is right around the corner! While fall doesn’t provide much relief from the heat here in southern California, we still love participating in the most romantic season of the year!

For us, fall means spooky movies, cute sweaters, and, best of all, making our favorite soups! There is nothing quite like enjoying the newly frigid breeze roll in while cozy and warm at home slurping up a hot, homemade broth.

While everyone has their preferences, my own fall favorite soups have always been squash, french bisque, and, best of all, a hearty tomato soup. Growing up, my mother would always make sure we had some hot Campbell’s waiting for us after getting home from school, but thankfully we’ve branched off into making our own as we’ve transitioned into adulthood.

My recipe wasn’t always the nectar of the gods it is today, however! Over the years, I’ve tried dozens of recipes, including a few of my own, to find that one special mixture that makes a perfect tomato soup.

Some have incorporated cream, others butter, and I’ve even tried some recipes that called for milk alternatives like oat and almond milk! The extra dairy certainly added some heartiness, but it wasn’t the magic key to elevate it to something truly special. As for the vegan options…while I certainly respect the lifestyle, let’s say the flavor was NOT for me!

So, you may ask, what ended up being the magic ingredient that turned my tasty but humble broth to zesty, soupy perfection? Well…let’s keep it between you and me, but it turned out to be olive oil!

We’ve heard a lot about olive oil over the past few years as something of a miracle cure-all for health and beauty. What I didn’t realize is that it also works wonders for influencing the flavor of a vegetable-based broth!

The magic truly shows itself when you get the really good stuff – certified organic Italian olive oil. Organic, cold-pressed olive oil from one of Italy’s small grove farms has a naturally nutty, peppery flavor that pairs wonderfully with the acidity of the tomato base.

Of course, actually getting your hand on verified organic Italian-sourced olive oil is no easy feat here in the states. Much of what you see on the shelves is industrially produced oil that has been mixed with quite a few additives that destroy the flavor and reduce its health benefits.

That’s why you need to buy direct from the source! Here in Orange County, I always rave about Shayna’s Kitchen, a company started by OC local Shayna Taylor. Shayna sprang from the success of her CBD oil business to buy a small-scale olive oil farm in northern Italy and ships all her products straight back to her old home.

Soup season is quick approaching, which means all of your favorite vegetable-based soups are back on the menu. To get the absolute best-tasting soup, organic Italian olive oil from Shayna’s Kitchen is the easiest way to level up your flavor.

Shayna’s Kitchen

Casella postale, 46, 06073 Chiugiana PG, Italy