Saffron Pasta with Squid
Nutritional values
(Percentage of daily recommendation)
| Calorie | 615 cal. | (29 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 29.6 μg | (66 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 614 mg | (15 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 562 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 generous pinch ground saffron
- 400 grams Pastry flour
- salt
- 4 eggs
- 4 Tbsps olive oil
- 500 grams small Cuttlefish (ready to cook)
- 2 garlic cloves
- 1 Red chili pepper
- 1 Tbsp lemon juice
- peppers
- freshly cut Basil (for garnishing)
Preparation steps
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.
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.
Cook pasta in salted water for 3-4 minutes or until al dente.
Season squid with lemon juice, salt and pepper and add well-drained pasta.
Arrange on plates and serve garnished with basil.
