Pumpkin-stuffed Noodles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 786 cal. | (37 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 491 mg | (49 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 323 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for working surface)
Preparation steps
For the dough: combine flour, eggs, oil and salt and knead into a smooth, firm dough. Form the dough into a ball, cover with a cloth and let it sit for about 30 minutes.
For the filling: boil salt water. Cube the pumpkin and cook in the boiling water for about 15 minutes, or until very soft. Drain and place the pumpkin back in the dry pot. Keep the pumpkin heated on low heat for another 5 minutes, or until the pieces are nice and dry, then leave to cool. Peel and coarsely chop the onion. Coarsely chop the parmesan and mix with onion and almonds. Finely crush the pumpkin. Mix the onion mixture with the mustard and beaten egg, and season with salt, pepper and nutmeg to taste, as spicy as desired.
Thoroughly knead the dough again, divide into four pieces and roll out as thinly as possible on a floured work surface, then cut into circles of about 6 cm (approximatley 2 inches) in diameter.
Pour some of the pumpkin filling in the center of the dough circles and stack them, pressing the edges together with your fingers (you may want to moisten the edges with water to help them stick).
Heat the butter with the sage, just until the butter melts and the sage browns slightly.
Cook the dumplings in plenty of boiling salted water for 3-4 minutes, or until they rise to the surface. Drain in a sieve and place in the pan of sage butter.
Immediately arrange on warmed plates and serve sprinkled with Parmesan cheese.
