Squid Ink Pasta with Caviar
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 196 mg | (5 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Pastry flour
- 2 eggs
- 1 Tbsp soybean oil
- ½ tsp salt
- 2 Tbsps squid ink or Black food coloring
- 200 grams black Olives
- 4 tsps Caviar
- freshly ground pepper
- 4 Tbsps cold-pressed olive oil
Preparation steps
1.
Finely grind the salt in a mortar. Mix with the flour on a clean work surface, make a well in the center, pour in the eggs, oil and squid ink, mix until combined then knead until smooth.
2.
Cover and let rest for 20 minutes. Using a pasta machine (or a rolling pin), roll the dough out until 1-2 mm, or as thin as possible, and cut into tagliatelle. Cook the pasta in boiling salted water until al dente, or they float to the surface.
3.
Drain the olives. Drain the pasta, toss with the olive oil and olives then distribute between warm serving bowls. Season with pepper and garnish with caviar.
