Whole Wheat Beet Pasta
Whole Wheat Beet Pasta - Basic healthy recipe for colorful whole wheat pasta
Healthy, because
Even smarter
Nutritional values
The beet juice not only provides the bright pink, but also brings many antioxidants into the dough. These protect the body's cells from damage by free radicals. Compared to white flour, whole wheat flour contains significantly more vitamins, minerals and fiber. The latter provide long-lasting satiety and get the digestion going.
If you like, you can also prepare the dough for the beet noodles completely with wholemeal flour - then you may need a little more water or beet juice. Want a different color? Also no problem: The pasta becomes green by adding spinach or herbs. To do this, mash 50 grams of washed and shaken dry spinach or basil with eggs or water and prepare the dough with this mixture. Beautiful yellow glow the pasta dough by adding 1 teaspoon of turmeric powder or 1 pinch of saffron.
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 12.1 g | (10 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 12 ozs Whole wheat flour (+ 2 tablespoons for editing)
- 7 ozs pastry flour (+ 2 tablespoons for editing)
- 4 eggs
- 2 Tbsps olive oil
- ½ tsp salt
- 1 ¾ ozs Beet juice
Kitchen utensils
Preparation steps
Knead the two types of flour with eggs, olive oil, salt and beet juice vigorously to form a smooth, elastic and malleable dough.
Depending on the size of the eggs, add a little water or more beet juice. Form the dough into a ball, place in a bowl, cover with a damp cloth and let rest in the refrigerator for at least 1 hour.
For the beet pasta, knead the dough again. Then cut into 2-4 pieces, shape into rectangular sheets and roll through on speed 1 of the pasta machine. Fold dough and roll through on speed 2. Then roll the dough once from step 3 to 5, always dusting with a little flour.
Once the dough is thin enough, cut the pasta sheets into the desired shape using the attachment of the pasta machine. Place beet pasta on a large plate, platter or board with flour and allow to dry slightly. Meanwhile, bring plenty of salted water to a boil. Boil beet pasta for about 3 minutes, drain and serve as desired.
