Farfalle with Salmon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 763 cal. | (36 %) | ||
| Protein | 34.39 g | (35 %) | ||
| Fat | 22.68 g | (20 %) | ||
| Carbohydrates | 106.85 g | (71 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.11 g | (7 %) |
| Vitamin A | 281.71 mg | (35,214 %) | ||
| Vitamin D | 1.47 μg | (7 %) | ||
| Vitamin E | 5.17 mg | (43 %) | ||
| Vitamin B₁ | 0.73 mg | (73 %) | ||
| Vitamin B₂ | 0.84 mg | (76 %) | ||
| Niacin | 11.83 mg | (99 %) | ||
| Vitamin B₆ | 0.47 mg | (34 %) | ||
| Folate | 232.33 μg | (77 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 2.07 μg | (5 %) | ||
| Vitamin B₁₂ | 1.93 μg | (64 %) | ||
| Vitamin C | 7.76 mg | (8 %) | ||
| Potassium | 766.25 mg | (19 %) | ||
| Calcium | 150.63 mg | (15 %) | ||
| Magnesium | 74.18 mg | (25 %) | ||
| Iron | 6.14 mg | (41 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.06 mg | (26 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Cholesterol | 178.67 mg |
Ingredients
- For the pasta dough
- 500 grams Pastry flour
- 1 tsp salt
- 5 eggs
- 1 Tbsp olive oil
- For the topping
- 200 grams Wild salmon
- 700 grams Farfalle
- 1 cup Sour cream
- 2 Tbsps olive oil
- 1 red paprika
- 600 grams green Asparagus
- salt
- peppers
Preparation steps
For the pasta dough: Whisk the flour with the salt and pile on a work surface. Make a well in the middle.
Add eggs to the well.
Carefully bring the dry ingredients into the wet from the outside in. When the ingredients are mixed, knead the dough vigorously until it is smooth and elastic. Wrap in plastic wrap and let rest for about 20 minutes.
Roll out dough thinly on a lightly floured surface. Cut the dough into strips with a sharp knife, then cut the ends of the strips with a fluted pastry wheel. Gather each strip in the middle, pressing lightly, to form the butterfly shape. Let the pasta dry for at least 30 minutes..
Cook pasta in boiling salted water for 1-2 minutes.
For the topping, rinse the asparagus, trim the woody ends and cut spears into 3 cm (approximately 1-inch) pieces. Cut the salmon fillet into 3 cm (approximately 1-inch) pieces. Cook the asparagus in boiling salted water for about 10 minutes.
Rinse the bell pepper and cut in half. Remove the ribs and seeds and cut the flesh into thin strips. Cook in oil until softened. Remove from pan. Add salmon to pan and cook briefly, then stir in sour cream. Drain the pasta and asparagaus and add to pan. Season with salt and pepper and serve.
