Basic Recipe Spelt Noodles
Basic recipe spelt noodles - These hearty spelt noodles taste great. Photo Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The grains for the wholemeal flour were not peeled and ground before milling. This preserves the germ and the husk. This is what makes the noodles so healthy: all the important nutrients are still contained in them. Wholemeal pasta scores with wound-healing zinc, haematopoietic iron, B vitamins for our nerves and filling fibre.
In addition, the basic recipe for spelt pasta provides healthy fats and important protein. Due to the complex carbohydrates, the wholemeal spelt flour, the blood sugar and insulin levels do not rise so much. In addition, spelt is more digestible and easier to digest than its wheat relatives.
From the basic recipe for spelt noodles you can prepare various pasta specialities such as ravioli, tortellini, lasagne, cannelloni, Maultaschen, Schleifchennuden or even tubular noodles. Bolognese sauce, tomato sauce or parsley pesto go well with them.
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 413 mg | (10 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 8.5 mg | (57 %) | ||
| Iodine | 5.4 μg | (3 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 127.5 mg | |||
| Cholesterol | 198.1 mg |
Ingredients
- Ingredients
- 0.6666 cup Spelt flour
- 1 ¼ cups Spelt flour
- 4 eggs
- 2 Tbsps olive oil
- ½ tsp salt
Kitchen utensils
Preparation steps
Knead the two types of flour with the eggs, olive oil, salt and 3-4 tablespoons of water until the dough is smooth, elastic and malleable. Depending on the size of the eggs, add a little more water. Shape the dough into a ball and refrigerate for at least 1 hour.
Then knead the dough once again, then cut it into two to four pieces, form rectangular plates and roll them through at stage 1 of the pasta machine. Fold the dough together and roll through on level 2. Then roll the dough once from step 3 to 5. Meanwhile always dust a little bit with flour. When the dough is thin enough, cut the dough sheets into pieces of about 10 cm length and divide them into tagliatelle or linguini. Put the pasta on a large plate, platter or board with flour and let it dry a little.
Meanwhile, bring plenty of salted water to the boil, boil the pasta for about 3 minutes, drain and serve.
