Pasta Dough
Healthy, because
Even smarter
Nutritional values
Are you also a big pasta fan and would like to eat healthy? Then the vegan pasta dough without egg fits perfectly into your concept. The pasta dough consists largely of wholemeal wheat flour. The finished pasta therefore provides a lot of filling dietary fibre and nerve-strengthening B vitamins.
In this recipe for the vegan noodle dough without egg you can also change the flour. Instead of wheat flour, the fresh pasta dough also works with spelt or buckwheat flour. The zucchini and lemon sauce with feta and tomato sauce goes wonderfully with the pasta.
(Percentage of daily recommendation)
| Calorie | 363 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 207 mg | (5 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 tsp salt
- 5 eggs
- 1 Tbsp olive oil
Preparation steps
Pile the flour and salt on a work surface and mix. Form a well in the middle.
Break the eggs into the well and add the oil. Mix the eggs and oil slightly.
Working from the outside of the well inward, incorporate all the ingredients. Once the ingredients form a dough, knead vigorously until dough is smooth and glossy. Rest dough for 20 minutes.
On a lightly floured surface, roll out the dough thinly and cut into desired pasta shape.
Or place the dough in a pasta machine to stretch, form and cut into desired shape.
Let the pasta dry for at least 30 minutes before cooking.
