Making Green Pasta Dough
The spinach in the green noodle dough provides a lot of haematopoietic iron and chlorophyll. This plant pigment not only provides the colour but also scores with blood cleansing and detoxifying properties. In contrast to type 405 flour, type 1050 flour is rich in minerals and fibre.
The green pasta dough is very versatile and tastes delicious as tagliatelle with a mushroom sauce or can be made into ravioli with a ricotta spinach filling.
(Percentage of daily recommendation)
|Calorie||297 kcal||(14 %)|
|Protein||14.38 g||(15 %)|
|Fat||12.48 g||(11 %)|
|Carbohydrates||30.57 g||(20 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.1 g||(4 %)|
|Vitamin A||691.79 mg||(86,474 %)|
|Vitamin D||2.64 μg||(13 %)|
|Vitamin E||7.7 mg||(64 %)|
|Vitamin B₁||0.15 mg||(15 %)|
|Vitamin B₂||0.53 mg||(48 %)|
|Niacin||1.7 mg||(14 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||149.91 μg||(50 %)|
|Pantothenic acid||0.04 mg||(1 %)|
|Biotin||0.05 μg||(0 %)|
|Vitamin B₁₂||1.66 μg||(55 %)|
|Vitamin C||14.05 mg||(15 %)|
|Potassium||392.35 mg||(10 %)|
|Calcium||75.35 mg||(8 %)|
|Magnesium||39.57 mg||(13 %)|
|Iron||2.71 mg||(18 %)|
|Iodine||80.2 μg||(40 %)|
|Zinc||0.27 mg||(3 %)|
|Saturated fatty acids||3.61 g|
Rinse the spinach leaves, drain well and mash finely with 2-3 tablespoons of water. Strain through a sieve with a fine cloth into a pot. Heat slowly to 65°C (approximately 150°F). Skim the surface with a tea strainer.
Separate the eggs and discard the egg whites. proteins. Make a well in the flour and fill with egg yolks, spinach water, salt, butter, nutmeg and oil. Use a fork to stir into a thick batter. Knead with hands to form a solid, smooth dough.
Form into a ball, sprinkle with flour and cover with plastic wrap. Refrigerate for at least 1 hour.
Process further according to recipe instructions.