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Egg pasta with algae 250 g

Item No.: 3037

Delicious colorful pasta based on free-range eggs. With algae added.


Egg paste with algae. To draw attention to the egg in a different way, Aalshof makes fresh egg pasta. Unlike conventional pastas, these pastas are made from wheat flour and free-range eggs instead of wheat flour and water.

The rise of Algae!

Everyone loves the algae, a friendly-looking green plant that is abundant in nature and has many good properties. You grow algae quickly and sustainably. All you need is a container of water, some sunlight and some minerals. This saltwater algae is cultivated in basins in a greenhouse in the province of Flevoland. Here, salt water is extracted from the deep layers of the Pleistocene period. After the algae have completely occupied the basin, the algae mass is separated from the water with the aid of a centrifuge. After further drying, we get the raw material for our pasta.

In the pasta, algae add something extra. Due to the salty taste and the combination of the composition, one can speak of an Umami taste; it enhances the flavor of the product to which it is added. The unique composition of the product makes it an excellent source of Omega-3 fatty acids. Furthermore, the algae contain high-quality proteins, antioxidants and vitamins and fit perfectly in a healthy meal without negative side effects. Algae paste combined with a tasty fish offers a taste sensation that evokes the feeling of a wonderfully serene day at the sea.

* Would you like to stay in a straw hotel, take a look at www.aalshof.nl

Ingredients: WHEAT flour *, free-range EGG (10%), and algae (2%). * from durum wheat


An excellent basis for all your dishes. (See also recipe under additional information)

General: The recommended dose is about 5 grams of seaweed per day.


Allergenes: Wheat

Store at room temperature in a dark and dry place. Once opened, store in an airtight container and consume by the "best before" date printed on the package.

The seaweed may contain traces of molluscs, crustaceans and fish and may contain small natural materials from the sea. The white color that can appear on the seaweed comes from the salt in the seaweed and ensures natural preservation.

Energy 359 Kcal / 1521 KJ
Protein 13 g
   of which sugars
70 g
0,6 g
   of which saturated
2,3 g
0,8 g
Fibers 3,1 g
Salt 0,06 g

Recept: Coquilles Saint-Jaques op algenpasta & kreeftensaus met kerrie*

Benodigdheden voor 4 personen:

8 coquilles, 2 dl kreeftenjus, kerriepoeder, klontje boter, olijfolie, 2 sjalotjes, 0,5 dl room, 50 gram winterpostelein, 1 grote winterpeen, 200 gram droge algenpasta, 1 romanesco


Fruit een in blokjes gesneden sjalotje aan en myoteer de kerrie in de boter. Blus af met de kreeftenjus, breng aan de kook en reduceer het geheel. Monteer de jus met wat room.

Kruid de coquilles met zout en peper en bak ze krokant aan beide kanten in geklaarde boter met olie.

Breng 2 liter groentebouillon aan de kook en kook de algenpasta al dente. Giet de algenpasta af en meng met olijfolie. 

Snij de winterpeen in spaghetti reepjes en blancheer.

Blancheer de romanesco in roosjes net aan gaar en koel terug in ijswater.

Verwarm de gebakken coquilles kort in een oven van 140 graden. Verwarm de romanesco roosjes en de spaghetti met gesmolten boter en verwarm de saus, niet meer koken. Maak het bord op, eerst de algenpasta met de groenten dan de coquilles met de saus en als laatste de winterpostelein.

* informatie op www.desmaakbeleving.nl

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Egg pasta with algae 250 g

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