Pasta with seaweed and lumpfish roe

Lunch or mini-meal or as a dish in a set menu. 2 servings

Seaweedpasta

• 250 g tipo 00 flour, if you don't have it you can use wheat flour
• 1 ts salt
• 1 ts olive oil
• 2 eggs
• 2 egg yolks
• 20 grams dried Winged Kelp or Sugar Kelp (1 mm)

Mix everything together in a bowl, knead to a smooth dough. Wrap the dough in plastic foil and let it sit and rest for a while in the refrigerator. When it's done resting, roll it as thin as possible either on a pasta machine or with a rolling pin, use plenty of flour while rolling. Cut the pasta in strips, as thin as you can, either with a pasta machine or with a knife.

Preparing the dish

• Pasta
• Lumpfish roe, whitefish roe, trout roe, capelin roe or russian caviar
• ½ deciliter of water
• 100 grams butter
• High quality olive oil
• 1 tbsp dried Winged Kelp (with stalk)

Boiled the Winged Kelp for 5 minutes in water. Boil ½ deciliter of water in a second, smaller pot. When boiling, take the pot off the plate, add butter and stir. Boil a larger pot with plenty of water and salt. When boiling, add in the pasta and boil it for 2 minutes before draining the water. Once drained, put the pasta in the pot with water and butter and toss it. Place the pasta on a plate with the boiled dried Winged Kelp and a generous helping of lumpfish roe. Serve with olive oil.