Whole-Wheat Pasta Dough
Whole-Wheat Pasta Dough - Nothing beats the fresh taste of homemade pasta
Healthy, because
Even smarter
Nutritional values
This makes pasta love a healthy affair: The homemade pasta dough consists of half wholemeal flour. That is why it contains fibre and vitamins that are no longer present in white flour. The pasta made from it will keep you full for a long time, because its carbohydrates are broken down bit by bit and the blood sugar level does not rise all at once.
Noodle dough made from wholemeal flour unfortunately has a somewhat brittle consistency. To make it more supple and easier to roll out, it is refined with type 405 flour. Since every wholemeal flour is slightly different, you may need to use a little more water or flour for the pasta dough. A spicy tomato sauce goes well with these hearty noodles.
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 317 mg | (8 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 7 ozs Whole wheat flour
- 7 ozs Pastry flour (Type 405, plus more for dusting)
- 4 eggs
- 2 Tbsps olive oil
- salt
- Pastry flour
Kitchen utensils
Preparation steps
Put the flour in a bowl. Add eggs, olive oil, a pinch of salt and 3-4 tablespoons of water.
Using the dough hook of a hand mixer, beat flour mixture until combined and dough forms a ball (adding more water as neccesary).
Turn out dough onto a floured surface and knead with floured hands until smooth and elastic, about 5 minutes.
Cut the pasta dough in half. Wrap each portion in plastic wrap. Let rest in refrigerator for at least 1 hour before use.
