How to Make Sourdough Pasta
How to Make Sourdough Pasta - Leftovers can be so versatile! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
Sourdough pasta is not only a great idea for leftovers, but also for digestion. The fiber contained in whole wheat flour and the probiotic sourdough are particularly good for the intestinal flora. Eggs also provide valuable protein for the development of important body cells.
The sourdough pasta dough is infinitely versatile - not only tagliatelle can be made from it, but also spaghetti, lasagna, orecchiette, and any other pasta shapes you want to try.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 315 mg | (8 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 16 ozs Whole Grain Spelt Flour
- 1 tsp salt
- 2 eggs
- 9 ozs Sourdough (e.g. rye, wheat or spelt)
Kitchen utensils
Preparation steps
Put the flour and salt in a bowl. Make a well in the center, beat the eggs into it, add the sourdough and mix everything by hand from the inside to the outside, then knead everything together. Knead for about 5-7 minutes so that a firm, no longer crumbly, and homogeneous dough is formed.
Wrap dough in plastic wrap and let rest in refrigerator for at least 30 minutes.
Cut into thick slices so that the pasta dough can be processed with the pasta machine. Process the dough with the pasta machine as desired, e.g. into tagliatelle.
Alternatively, the dough can be rolled out evenly thin with a rolling pin. For tagliatelle, dust the dough sheet with a little flour and roll up loosely. Cut slices approx. 1/4 to 1/2 inch thick from the roll.
Dust tagliatelle generously with flour and roll up into nests.
Cook pasta in boiling salted water for 3-4 minutes. Drain and serve as desired, for example with pesto, bolognese or marinara sauce.
