Rye Noodles with Sprouts and Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 7 ozs Pastry flour (Preferably type 00)
- 3 ½ ozs Rye flour
- 3 eggs
- ½ tsp salt
- 1 Tbsp olive oil
- For the sauce
- 7 ozs button Mushroom
- 1 shallot
- 2 ozs soybean sprout
- 2 stalks Celery
- Pastry flour (for the work surface)
- salt
- 2 Tbsps butter
- freshly ground peppers
Preparation steps
For the dough: Mix both types of flour, making a pile on a work surface, make a well in the center and pour in eggs. Add salt and oil and knead to a smooth dough. If dough is too dry, knead in a little water. Cover with plastic wrap and let dough relax for at least 30 minutes.
For the sauce: Meanwhile, trim mushrooms and cut into slices. Peel shallot and finely chop. Rinse sprouts in cold water and drain well. Rinse and trim celery and cut diagonally into very small pieces.
Divide dough into portions and roll out flat on lightly floured surface. Place dough so through a pasta machine until dough has reached the desired thickness. Then cut with a cutting roller or a knife in 3/8-3/4 inch wide noodles. Cook in boiling salted water. Remove drain well.
Sauté shallot in butter. Add mushrooms, celery and sprouts and fry. Add pasta into pan and warm with the sauce, turning occasionally. Season with salt and pepper and serve.
