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