Dr Seuss would have had a field day with this one. Maybe he would have written a sequel to green eggs and ham, centred around the blue pasta that an Australian restaurant serves!
Mark And Vinny’s Spaghetti & Spritz serves up this unique creation, which finds a place in the menu as the Blue Spirulina Tagliatelle.
The dish is the brainchild of owners Mark Filippelli and Vince Pizzinga. They have also thought up bright red and gray noodles that are served at this joint, whose name is stylised as Mark + Vinny’s Spaghetti + Spritz.
What goes into the blue pasta?
While Mark and Vince think up the dishes, it falls on chef Adrian Jankuloski to bring them to life. He uses “turquoise-coloured pasta ribbons, blue swimmer crab, bread crumbs, and fish roe” to make the blue pasta, according to a Daily Meal report.
The pasta gets its signature blue colour from spirulina, which is naturally-occurring algae – a cyanobacteria, to be exact.
Spirulina is a dietary supplement for humans as well as animals, valued for its high protein content. It is also consumed because it is a good source of minerals, vitamins and antioxidants.
Honestly, it makes the pasta a shade of blue that may make you go: “Food should not be that colour!”
However, the comments on the eatery’s Instagram account tell a different story. One patron even promised to visit from as far as Scotland!
Aiming for the rainbow?
And blue isn’t the only unusual colour that Mark + Vinny’s Spaghetti + Spritz have on the menu!
There’s a Beetroot Spaghettini, made of autumn mushroom, truffle and cashew creme fraiche that is deep red in colour.
There is also the Charcoal Bucatini, that contains smoked mushroom pancetta, vegan egg yolk and
plant-based parmesan. This one is gray-black in colour. See for yourself!
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