Pasta Dough from Scratch and Noodle Shaping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 179 mg | (4 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 100 grams Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- salt
- Pastry flour (for the work surface)
Preparation steps
Mix and pile the flour and semolina flour on the work surface. Make a well in the center. Whisk the eggs and together with the olive oil and a pinch of salt add to the flour well. Knead with your hands into a smooth, elastic dough that no longer sticks to the work surface. The amount of flour may vary somewhat. Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Portion out the dough for easy preparation.
Flour the work surface and with rolling pin, lightly roll out the dough until thin. Sprinkle the thin dough with flour on both sides so it won't stick to the work surface.
For lasagne sheets, cut the dough into rectangles of 10 x15 cm (approximately 4 x 6 inches) or in the desired size. Let the lasagne sheets rest on the work surface until ready to use.
For tagliatelle, roll out the dough on a slightly floured work surface until thin. Cut the dough into 0.5 cm (approximately 1/4 of an inch) wide strips or in the required size. If making pappardelle, the pasta should be about 1.5 cm (approximately 1/2 of an inch), but if making tagliolini, it should be about 2-3 mm (approximately 1/5 of an inch). After cutting, roll out the dough again and loosely spread out with a little flour. Let the noodles dry dusted with flour.
The pasta can be further processed and cooked according to your needs.
