Saffron Pasta with Squid

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Saffron Pasta with Squid
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
754
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie754 kcal(36 %)
Protein59.57 g(61 %)
Fat20.99 g(18 %)
Carbohydrates80.51 g(54 %)
Sugar added0 g(0 %)
Roughage0.21 g(1 %)
Vitamin A399.34 mg(49,918 %)
Vitamin D1.76 μg(9 %)
Vitamin E4.48 mg(37 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂2.64 mg(240 %)
Niacin13.17 mg(110 %)
Vitamin B₆0.39 mg(28 %)
Folate68.16 μg(23 %)
Pantothenic acid1.14 mg(19 %)
Vitamin B₁₂7.85 μg(262 %)
Vitamin C39.99 mg(42 %)
Potassium1,150.25 mg(29 %)
Calcium296.8 mg(30 %)
Magnesium79.11 mg(26 %)
Iron17.35 mg(116 %)
Iodine52.8 μg(26 %)
Zinc4.38 mg(55 %)
Saturated fatty acids3.04 g
Cholesterol434 mg

Ingredients

for
4
Ingredients
1 generous pinch ground saffron
400 grams Pastry flour
salt
4 eggs
4 tablespoons olive oil
500 grams small Cuttlefish (ready to cook)
2 garlic cloves
1 Red chili pepper
1 tablespoon lemon juice
peppers
freshly cut Basil (for garnishing)
How healthy are the main ingredients?
olive oilsaltegggarlic cloveBasil

Preparation steps

1.

Dissolve saffron in 2 tablespoons of water. Pile flour with 1 teaspoon of salt on the work surface, make a well in the center and add eggs to the well, add saffron and 1 tablespoon of oil and, if necessary, a little cold water. Knead to a smooth dough and shape into a ball, wrap in plastic wrap and let rest for 30 minutes. Divide into portions and roll in a pasta machine, cut into thin strips. Form into nests and let dry for 10 minutes. 

2.

Rinse squid and pat dry. Peel garlic and cut into thin slices. Rinse and halve chile pepper, remove seeds and ribs and chop finely. Heat remaining oil in a pan and saute chile pepper and garlic briefly. Add squid and saute for 3-4 minutes or until golden brown. 

3.

Cook pasta in salted water for 3-4 minutes or until al dente.

4.

Season squid with lemon juice, salt and pepper and add well-drained pasta.

5.

Arrange on plates and serve garnished with basil.