Making Pasta Dough
Healthy, because
Even smarter
Nutritional values
The gluten-free pasta dough with corn flour provides plenty of energy-giving carbohydrates as well as easily digestible starch and is ideal for a gluten-free diet. The maize flour also scores points for its high provitamin A content. The precursor of vitamin A strengthens our vision and protects our cells.
If you tolerate the gluten protein well, you can also make the pasta dough with normal spelt or wheat flour. But the pasta also works with buckwheat, lentil or chickpea flour instead of corn flour.
(Percentage of daily recommendation)
| Calorie | 526 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 91 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 291 mg | (7 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 pinch salt
- 2 Tbsps water
- 4 eggs
- 1 Tbsp olive oil
Preparation steps
Step 1: Sift flour onto a work surface, season to taste with salt. Gradually incorporate the water and eggs with a fork. Knead the dough until smooth.
Step 2: Lightly coat the dough with oil, put in a plastic bag and seal. Let rest for about 30 minutes.
Step 3: Remove the dough from the bag and in small portions, roll out very thinly on a floured surface. Process dough into pasta shapes as desired.
The dough with oil besteichen, put in a film bag and reseal. let relax for about 30 minutes.
Step 3:
Take the dough out of the bag and roll out very thinly on a floured surface, in small portions. processed At choice.
