Herb Pasta with Shrimp
Herb Pasta with Shrimp - Rustic Austrian pasta done right
Healthy, because
Even smarter
Nutritional values
In the minerals and trace elements category, the noodle shreds are ahead. The abundant carbohydrates provide energy for muscles, brain and all body functions.
If you can't get yellow tomatoes, just use red ones. You can also vary the herbs according to taste and use other varieties.
(Percentage of daily recommendation)
| Calorie | 668 cal. | (32 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 352 mg |
Ingredients
- Ingredients
- 7 ozs Whole wheat flour
- 7 ozs Pastry flour (Type 405)
- 4 eggs
- 4 Tbsps olive oil
- salt
- Pastry flour (for work surface)
- 3 sprigs Dill
- 3 sprigs Chervil
- 2 sprigs Tarragon
- Semolina flour (for baking sheet)
- 2 onions
- 2 garlic cloves
- 11 ozs shrimp (ready to cook, without heads and shell)
- 6 yellow Tomatoes (about 450 grams)
- ¾ cup white wine (or lighter grape juice)
- peppers
Kitchen utensils
Preparation steps
Place the flour in a bowl. Add eggs, 2 tablespoons olive oil, 1 large pinch of salt and 3-4 tablespoons of water. Knead with the dough hook of a hand mixer into a smooth, firm dough (if needed, kneading in a little more water).
Sprinkle the working surface with flour and vigorously knead the dough with lightly floured hands for 5 minutes. Then wrap it in plastic wrap and let rest for 1 hour in the refrigerator.
Rinse dill, chervil and tarragon, shake dry, pluck leaves or fronds and chop coarsely.
Take dough out of the plastic wrap and cut into thirds. Roll 1 piece of dough 2 times through the roll of the pasta machine and place on the floured work surface.
Sprinkle half of the dough with 1/3 of the herbs. Fold over the other half of the dough and press firmly.
Put the dough through the roller of the pasta machine. Roll out the dough very thin (Level 2). Repeat rolling with remaining dough and herbs similarly.
Sprinkle a baking sheet with semolina. Cut the rolled out dough sheets with a pizza cutter in uneven pieces (shreds) and place on the plate.
Peel and chop onion and garlic. Slit each shrimp at the back and remove the black intestine threads. Rinse shrimp, pat dry and cut into small pieces.
Bring a large pot of salted water to a boil. Rinse tomatoes and cut into quarters, taking care to remove the stems and seeds.
Heat the remaining oil (2 tablespoons) in a pan. Sauté onions and garlic 2-3 minutes until translucent. Add shrimp, wine or juice and boil.
Add the tomatoes to the pan and cook for 2-3 minutes on low heat. Season with salt and pepper.
Add the herb pasta scraps into the boiling salted water and cook for 2-3 minutes. Lift out with a slotted spoon and drain. Mix with the tomato mixture and serve immediately.
