Spelt Pasta with Tomatoes and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 40 μg | (67 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 222 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 400 grams Spelt flour
- 4 eggs
- 2 Tbsps olive oil
- salt
- Pastry flour (for the work surface)
- 300 grams Cherry tomatoes
- 2 garlic cloves
- 2 Tbsps olive oil
- 120 milliliters dry white wine
- freshly ground peppers
Preparation steps
Place the spelt flour in a bowl with a pinch of salt. Make a well in the middle and beat in the eggs. Add 2 tablespoons of the olive oil and knead with your hands until smooth and elastic and the dough no longer sticks to the work surface. If necessary adjust the amount of flour or add a little cold water. Wrap in plastic wrap and let stand 30 minutes at room temperature.
Divide the dough in half for easier handling.
Flour the work surface and with a rolling pin thinly roll out the dough. Sprinkle the dough and the work surface with flour to prevent sticking. Or with a pasta machine roll out thinly and cut into 1 cm (approximately 1/2-inch) wide and about 15 cm (approximately 6-inch) long ribbons of pasta. Dust with some flour and let rest on the work surface.
Bring a large pot of salted water to a boil.
Rinse and halve the tomatoes. Peel and finely chop the garlic. Heat the oil in a large skillet and saute the garlic briefly. Deglaze with the wine, add the tomatoes and cook until the tomatoes start to collapse, about 5 minutes. Season with salt and pepper.
Cook the pasta in the boiling water for 2-3 minutes until al dente. Drain well and add to the pan with the tomatoes, tossing to combine. Arrange on plates and serve garnished with arugula and Parmesan.
