Fresh Pasta

We are BIG pasta lovers in our house.  Low carb is a no-go here. We have both just started training for fall races and call me crazy, but I don't think it's too early to start carbo loading.  We recently made fresh pasta and it's so easy that I had to share - you don't even need a pasta maker!  This recipe comes directly from Bob's Red Mill, which is the flour that we prefer to use.

Once you make (in mere minutes), then you can top with any sauce. This time around, we made one with olive oil, cheese and local mushrooms from a farmer friend and one with fresh pesto from homegrown basil.

Pasta Ingredients:

  • 2 Tbsp Olive Oil
  • 2  Eggs 
  • 1 1/2 cups Bob's Red Mill Semolina Pasta Flour
  • 2 Tbsp Water


  1. Combine semolina, beaten eggs, water and oil. Mix to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.
  2. On a lightly floured surface roll out to desired thickness and cut as desired.
  3. Bring a large pot of heavily-salted water to a boil. Add pasta and cook until tender (approximately 3 - 5 minutes). If making lasagna, no need to boil noodles. Add directly to your recipe. 
  4. Top with your fave tomato sauce, olive oil & cheese or pesto.
  5. Just before you take your first bite, top with a bit of Sea Love Sea Salt. For this dish, we lean towards Pure, Rosemary or Garlic.

So good, enjoy!

Banana Bread with Sea Salt Honey Caramel Glaze

I love seeing how chefs, friends and customers use our product.  In this case, Deb, a customer who has become a friend, makes some killer Banana Bread with our salted honey. I asked her to share her recipe with us and lucky for you, she agreed!  Take it away Deb...

We like Banana Bread in our family but often it is too hard and too sweet. This recipe allows you to reduce by a 1/4 cup the sugar if you want and the subtle tang of the yogurt is a lovely addition. 

  • Makes 2 loaves
  • Pre-heat oven to 350
  • Grease and flour two 8 x 5 loaf pans

Banana Bread Ingredients

  • 4 very ripe mashed + 2 slightly underripe bananas (set aside)
  • 1 cup of sugar
  • 2 large eggs at room temperature beaten
  • 2/3 cup unsalted butter melted
  • 1 - 6 oz. container non-fat plain greek yogurt
  • 2 tsp. vanilla extract
  • 1 tsp. freshly grated nutmeg or more to taste
  • 1 tsp. cinnamon or more to taste
  • a squeeze of lemon juice
  • 2 tsp. baking soda
  • a pinch of salt
  • 3 cups all-purpose flour/ if I substitute 1 cup of whole wheat flour I like to increase the yogurt to 1 cup

Sea Salt Honey Caramel Glaze:

  • 1 cup sugar
  • 1/2 cup water
  • 2 TBSP Sea Love Sea Salt Honey or more to taste
  • 2-3 TBSP unsalted butter
  • Make your caramel and set aside or make it a day in advance. Just re-heat slightly before using. 

Stir sugar and water in a heavy bottom saucepan over medium to medium high heat until a lovely amber color develops. About 10-12 minutes. Add your honey. Stir and cook about one minute longer. Remove from heat and whisk in your butter. Set aside as you mix your banana bread. This makes more of a glaze than a sauce. You can also make this into a sauce by substituting 1/4 cup of heavy cream for part of the water. 


  1. Whisk together bananas, sugar, eggs, melted butter, vanilla extract, lemon juice, nutmeg and cinnamon until smooth.
  2. Fold in yogurt.
  3. Sprinkle baking soda and salt on top of flour and stir into the flour. Add flour mixture and mix together just until blended. 
  4. Divide evenly into prepared loaf pans. 
  5. Slice your reserved banana in half and then length wise. Place on top on banana bread batter and brush with your caramel.
  6. Drizzle some additional caramel over top of batter, reserving about 1/2 of the caramel for after the bread bakes.
  7. Bake at 350 for approximately 1 hour. Check with tester to make sure they are done. 
  8. Remove from oven and allow to cool for 10 minutes then brush with remaining glaze.
  9. Cool another 10-15 minutes, remove from pans and allow to cool completely. 

Some Tips:

  • This is also delicious with the addition of 1 cup of blueberries in the summer when they are plentiful. Fold blueberries and the zest of one lemon into the batter before pouring into loaf pans.
  • A little Sea Love Citrus Salt on top is pretty darn good! If you choose to add this, I would recommend doing after your last glaze in step 8.