Homemade Pasta with Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 294 mg | (7 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 234 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Pastry flour (double strength)
- 4 eggs
- salt
- 2 Tbsps olive oil
- Pastry flour (for working)
- 1 handful Arugula
- 2 Tbsps butter
- 1 tsp pink peppercorns
- 1 splash lemon juice
Preparation steps
Pile the flour on a work surface and make a well in the middle. Add the eggs to the well along with 1 teaspoon salt and the oil. Knead together to form a smooth dough that no longer sticks to the hands. Wrap in plastic wrap and leave to rest for about 30 minutes.
Divide the dough into 3-4 portions and roll out each to about 2 mm thick (approximately 1/10 inch) on a floured surface or with a pasta machine. Cut into spaghetti either by using a pasta machine or by rolling up the rectangles and cutting them into thin strips (to the desired length).
Loosely form into nests and leave to rest, covered, while cutting the remaining spaghetti.
Cook the pasta in salted water for 4-5 minutes.
Rinse and trim the arugula, drain well and chop coarsely.
Melt the butter in a pan and heat the arugula, the drained pasta and a little pasta water. Serve seasoned with salt and pink pepper and drizzled with lemon juice.
