Beet Pasta with Onions, Raisins and Walnuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 150 grams Beets
- 1 Tbsp Wine vinegar
- salt
- 350 grams Pastry flour (double grip)
- 3 eggs
- 2 Tbsps olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- 2 onions
- 40 grams raisins
- 2 Tbsps chopped Walnut
- peppers
Preparation steps
Rinse, peel and cut the beets into pieces. In a saucepan, combine the beets, vinegar and 100 ml (approximately 1/2 cup) water, season with salt, cover and simmer until the beets are tender, about 30 minutes. Let cool and pour through a sieve into a bowl, reserving the cooking liquid. Puree the beets.
Place the flour in a bowl and season with salt. Add the eggs and 1 tablespoon oil and knead into a smooth, pliable dough. Add the beet puree and knead to combine. If it's too dry, add a little of the cooking liquid, if it's too wet, add some flour. Shape the dough into a ball, wrap in plastic wrap and let rest about 30 minutes.
With a pasta machine, roll the dough out to about 1/8-inch thickness and cut into tagliatelle. Dry on a floured surface for about 10 minutes.
Meanwhile, peel the onions, halve and cut into strips. Heat the remaining oil in a skillet and saute the onion over low heat, stirring occasionally until golden brown.
Cook the pasta in salted water for 3-4 minutes until al dente.
Drain, reserving a little of the pasta water. Add a little of the pasta water to the onion pan, add the raisins and nuts, season with salt and pepper. Divide the pasta among plates and top with the onion-raisin mixture.
