The kelp puree in this pasta adds a mild sweetness and salty minerality that tastes of the sea. It's works great as a base for a cold seaweed salad, but can be used in hot applications just as easily. Because kelp is a mild flavor, it helps to use additional seaweed to bring out the flavor in whatever dish you're making. It makes for a tasty seaweed salad stuffed ravioli or lasagna, too. —Derek Laughren
If your kelp puree is watery, cook it down to nearly au sec. Mine weighed 2.5 oz after cooking off the water.
Combine the flour and salt in a mound on a clean counter. Make a well in the center.
Whisk the kelp puree with the eggs until uniform. Pour into the well.
Stirring from the center of the well with a fork, gradually work the flour in until the dough comes together.
Knead for a couple of minutes, making sure to scrape up and incorporate any bits that stick to the counter.
Form the dough into a ball and wrap tightly in plastic wrap. Let it rest at room temperature for one hour.
Divide the dough into six equal portions. Flatten one into a uniform rectangle. Run it through a pasta roller at the widest setting. Fold in half and repeat twice. Adjust the roller to the next thinnest setting and run the dough through. Repeat until you achieve the desired thickness, lightly dusting with flour as needed to prevent sticking. Repeat this process with the remaining five portions.
Cut the pasta as you like. Toss the noodles in flour as you cut them to keep them from clumping together. (The excess flour will wash off during the cooking process.) Bring a large pot of salted water to a rolling boil. You can use dashi instead to add a boost of flavor to the noodles. Cook for approximately three minutes, until the noodle is cooked through but still slightly chewy. Enjoy as you see fit.