Comments 3

Can We Use Seaweed in Place of Pasta?

Edible Seaweed

Seaweed has been a solid predicted food trend for, I think, a good two or three years. Everyone from HuffPost to MUNCHIES have been championing it as an underdog we’re not paying enough attention to for quite some time. However, I’m yet to see it crop up that frequently across food blogs, on restaurant menus or indeed on my own or my loved ones kitchen tables. And why is that? From everything that I’ve read, seaweed is legit a “superfood” (though I loathe to use that word in an unironic setting) and it’s almost always local when bought in the UK. Two big ticks for this generation of food snobby millenials (as I’ve recently learned is our generation’s thing).

Perhaps, as my next thought led me to wonder, seaweed is gross. Maybe that’s the big problem here. At this point, I literally had to find out for myself. So it was time to bite the bullet and eat some damn seaweed. Enter: Seamore “tagliatelle”.

Edible Seaweed

First impressions were good. The packaging was bright and unthreatening with enough clear plastic to get a good view of the product and show that it was harmless, just a little dried seaweed, all good. I was a little put off when my eyes flickered toward the serving suggestion picture though, I couldn’t seem to push the word “slimy” out of my head once I’d caught that first glimpse. I flipped it over to find that the rehyadrating instructions were simple enough and got to work.

Edible Seaweed

This is where it all started to get too weird for me. Soaking in a bowl of hot water for 15 minutes was the downfall of my ability to eat this seaweed. For two reasons.

Reason 1: The water turns yellow. Yellow like urine. It’s a very urine-like yellow.

Reason 2: It smells like a really damp corner of the Sea Life Centre.

My plan was to swirl it with some butter and leftover roast chicken, but I couldn’t do it, I didn’t wanna waste the delicious butter and chicken. I took one far too al dente bite and decided seaweed was not for me. At least not yet, anyway.

Am I being too cowardly? Should I be trying seaweed in another way? Hit me up.

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Thanks to the guys at Seamore for sending over this seaweed for me to try, I hope my reservations don’t stop you from dipping your toe in the rockpool yourself..


  1. I think this is a cracking idea – if you could get over ‘ick’ factor. Perhaps it’s just a step too far and needs to be pasta with seaweed in it – not just all seaweed!!

  2. Yes you were too cowardly. The water was also the colour of whisky – some people drink that ;-). Most sorts of fresh or rehydrated seaweed do smell of … seaweed. Raw or rehydrated seaweed is not eating it at it’s best, cooked the right way in the right dish it is great – and very good for us. The one you had (Sea Spaghetti) is great:

    • As a pasta substitute / addition to spaghetti or tagliatelle.
    • With pesto or in stir-fries, salad, add to cooked vegetables.
    • Stews, soups, casseroles, salads, omelettes, as a bed for a fish dish or deep-fried in batter or on it’s own and drizzled with lemon.

    I run foraging courses, including where you gather then cook a three course meal with seaweed in every course ( The Sea Spaghetti is always a big hit.

    • A friend has suggested I try again but this time with fish – something I’ll certainly have to do, after all I love samphire! Hope I didn’t irk you too much by being such a wuss 😉

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