Spinach Pasta Dough
Healthy, because
Even smarter
Nutritional values
With one portion of pasta you already cover half of your daily fibre requirements. The fibre from spelt flour has a positive effect on both blood sugar and cholesterol levels. They also stimulate digestion and keep you full for a long time. The allicin contained in the spring herb wild garlic protects against vascular deposits and thus against cardiovascular diseases.
Unfortunately, not all year is bear's garlic season. The pasta also tastes good with spinach or basil. The pasta goes well with fried prawns with tomatoes or white asparagus with a saffron sauce.
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 145.4 μg | (242 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 150 grams Spinach
- 300 grams Pastry flour
- 2 eggs
- salt
Preparation steps
Rinse, trim and drain spinach leaves and blanch for 2 minutes in boiling water. Rinse with cold water and drain. Squeeze spinach firmly and puree with a hand blender.
Place flour, spinach and eggs in a bowl and mix well with the dough hook of a hand mixer, then knead by hand to a smooth dough. Wrap dough in aluminum foil and let rest for half an hour in the refrigerator.
Divide dough into portions and dust lightly with flour and turn the portions several times through a pasta machine until dough is about 2 mm (approximately 1/8 inch) thin.
Insert plate for tagliatelle in the pasta machine and cut the dough sheets. Shape into nests and let dry on a tea towel. Cook and serve as desired.
