Making Pasta with Basil
Healthy, because
Even smarter
Nutritional values
Pasta dough with basil is a great idea, because basil is rich in polyphenols and flavonoids - secondary plant compounds that combat harmful free radicals and help keep body cells healthy. These so-called antioxidants also provide effective protection against inflammation. Spelt flour is also better tolerated than conventional wheat flour. It also scores points for its high protein content, which is needed as a building material for our cells.
Especially for children, these noodles are a real fun, depending on the choice of cookie cutters. The little ones love broccoli or a fruity tomato sauce with the pasta. Adults can enjoy the pasta with this creamy parsley pesto.
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| 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 | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 270 mg | (7 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Pastry flour (double strength)
- 4 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for working)
- 1 handful Basil
Preparation steps
Step 1:
Combine the flour, the eggs and the oil and knead with the salt into a smooth, pliable dough. Add some more water or flour as necessary. Shape the dough into a ball, wrap in plastic wrap and leave to rest for about 30 minutes.
Divide the dough into 3-4 pieces and knead each again. Roll out with a pasta machine or on a lightly floured surface with a rolling pin, to the thickness of the back of a knife.
Step 2:
Rinse the basil leaves and pat dry. Lay a few leaves on one-half of each dough portions.
Step 3:
Add a few drops of water/egg white, fold the dough over and roll again.
Step 4:
Cut out shapes as desired from all the pasta dough and leave to rest, covered, on a lightly floured surface.
Boil in salted water for 3-4 minutes.
Serve.
