Homemade Durum Wheat Pasta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 19.67 g | (20 %) | ||
| Fat | 13.15 g | (11 %) | ||
| Carbohydrates | 117.31 g | (78 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 57.6 μg | (19 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 148.9 mg | (4 %) | ||
| Calcium | 16.29 mg | (2 %) | ||
| Magnesium | 38.41 mg | (13 %) | ||
| Iron | 3.73 mg | (25 %) | ||
| Zinc | 0.85 mg | (11 %) | ||
| Saturated fatty acids | 1.63 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 200 grams Durum wheat
- 200 grams Semolina flour
- ½ tsp salt
- 200 milliliters water
- 30 milliliters olive oil
- Pastry flour (to work)
- Semolina flour ()to work))
Preparation steps
Add the flour, semolina, salt and oil with about 200 ml of lukewarm water in a bowl and mix. Mix the ingredients until very crumbly. Knead the dough on a floured work surface with your hands at least for 10 minutes. The dough should be elastic and binding well together. If this is not the case, knead another 1-2 tablespoons of water into the dough. Wrap the dough in foil and let rest for about 2 hours at room temperature.
Sprinkle the work surface with flour and semolina, and divide the dough into four portions. Roll out each portion about 2-3 mm thin. Since the dough is very firm, it requires some strength and patience to roll out. It comes easier with a pasta machine. Allow the rolled dough to dry for about 10 minutes. Cut the rolled dough into small strips for tagliatelle pasta or wide strips for papardelle pasta.
Dry the pasta either by hanging (such as over a drying rack) or form into little nests.
