Homemade Colored Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 447 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 63.5 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 448 mg | (11 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Pastry flour (or 200 grams of flour and 200 grams of durum wheat semolina)
- 4 eggs
- ½ tsp salt
- 1 Tbsp olive oil
- 40 grams Tomato paste
- 60 grams fresh Spinach
Preparation steps
Mix together the flour, eggs, salt and olive oil, and knead to a smooth, pliable dough (add some more flour or some water, if required). Shape the dough into a ball, cover with a cloth and let rest for 30 minutes.
Divide the dough into three equal portions.
For the red dough, knead one dough portion with the tomato paste.
For the green dough, rinse the spinach, pick and blanch in boiling salted water. Drain, rinse with cold water and drain. Squeeze the blanched spinach thoroughly with your hands and puree the spinach finely. Knead the second portion of dough with the spinach puree.
Roll out the three portions of dough on a floured surface with a rolling pin (or the pasta machine) thinly and cut into long strips or pappardelle pasta.
Hang the dough strips over wooden stand and let dry, occasionally invert the strips so that they dry evenly.
If you do not have a wooden stand, sprinkle the dough strips with the flour, spread out on a kitchen towel and let dry.
