Sea spaghetti

Sea spaghetti

Sea spaghetti

Availability: In stock


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This mild-tasting seaweed has a satisfying al dente texture and readily absorbs the flavours it shares a cooking pan with. Try it as an alternative to (or combined with) tagliatelle pasta and in soups, stews and bakes. It's the base of Ramael Scully's scallop and ginger dish on the NOPI menu, and delicious in a salad like Yotam’s seaweed, ginger and carrot salad.


100% dried seaweed

Shelf life

December 2018

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Perfect with

  1. Dulse

    a substantial whole leaf seaweed, a fast track to the heart of umami, giving a variety of dishes a smoky and deep flavour


  2. Wakame

    a tender green wakame seaweed for everyday cooking



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