During tomorrow’s event on October 25, 2019, the World Pasta Day the future of pasta will be discussed, and six trends have been highlighted:
– I EAT CLASSIC
The convivial and always appreciated tomato pasta;
– I EAT ETHICALLY
Pasta, vegetables, and sustainability;
–I EAT GLOBALLY
Fusion pasta, a world of contaminations;
–I EAT DIFFERENTLY
Pasta with ingredients yet to be discovered;
–I EAT SIMPLY
Increasingly essential and healthy pasta;
–I EAT CONSCIOUSLY
The challenge of correct information to reaffirm that pasta is good, safe, and sustainable.

I decided to participate and, thinking about the future, to experiment with a type of pasta that was completely unknown to me, so here are tagliatelle with spirulina algae and salmon and zucchini!
Initially, I confess that I wanted to make the pasta myself, but then going to NaturaSì (and seeing the very high cost), I found and bought the organic spirulina algae wheat tagliatelle from the company L’origine with a nice firmness, definitely exquisite!

The spirulina algae is a type of microalgae living in freshwater lakes (Lake Chad, Lake Texcoco, etc.), with ancient origins, and is now considered an excellent natural food supplement.

It is a very energetic food, made up of 55% protein, as well as iron, vitamins, minerals, and fats, and is also used to reduce hunger.

The spirulina is also effective in combating anemia, purifies the blood, keeps cholesterol levels low, helps hair health, contains all 21 amino acids found in nature, and strengthens the immune system.

The spirulina algae can be purchased in herbal stores and is available in tablet form and powder to add to juices and smoothies.

As often happens with other foods, spirulina is very beneficial, but one should not overdo it because it could cause painful manifestations at the liver level, and therefore if it is decided to consume it regularly, it is better to seek advice from the family doctor.

Personally, I really liked these tagliatelle with spirulina algae with SALMON: they hold the cooking very well, remain with a pleasant firmness on the palate, and since they are marine, I thought of pairing them with a simple and tasty condiment like smoked salmon and zucchini!

However, I think they yield less than classic egg tagliatelle….but I will definitely make them again when Andrea is at home, adding a condiment made with a nice mix of crustaceans and mollusks….

P.S. The tagliatelle with spirulina algae have a wonderful color …more raw than cooked!

If you are interested in a healthy diet and want to learn about foods that help us age well, I leave you with this very interesting article…


TAGLIATELLE WITH SPIRULINA ALGAE AND SALMON