Whole Wheat Tagliatelle
Whole Wheat tagliatelle - Healthy basic recipe with only 5 ingredients. Photo: Iris Lange-Fricke
Healthy, because
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Nutritional values
In contrast to white flour, wholemeal flour contains a lot of fibre, vitamins and minerals. As a result, wholemeal tagliatelle keeps you full longer than light pasta and also stimulates digestion. Eggs score points with a variety of vitamins and minerals - including vitamin B12, which plays an important role in many metabolic processes.
Since wholemeal flour contains plenty of filling fibre and complex carbohydrates, it swells more than white ground flour. That's good to know: It requires a little more liquid when used. If you want to make colourful wholemeal tagliatelle, mix 50 millilitres of beetroot juice with the eggs for a red version and add the liquid instead of water to the dough. Green pasta is available with spinach or herbs. Simply wash 50 grams of spinach or basil, shake dry and puree with eggs or water; use this mixture to prepare the dough, shape and roll it out. Yellow luminosity comes from 1 teaspoon of turmeric powder or 1 pinch of saffron in the pasta.
(Percentage of daily recommendation)
| Calorie | 439 cal. | (21 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 326 mg | (8 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 7 ozs Whole wheat flour (+ 2 tablespoons for machining)
- 7 ozs Whole wheat flour (+ 2 tablespoons for machining)
- 4 eggs
- 2 Tbsps olive oil
- ½ tsp salt
Kitchen utensils
Preparation steps
Knead both types of flour with eggs, olive oil, salt and 3-4 tablespoons of water until you have a smooth, elastic and malleable dough.
Depending on the size of the eggs, add a little more water. Form the dough into a ball, cover with a damp cloth and leave to rest in the fridge for at least 1 hour.
Then knead the dough once again. Then cut it into 2-4 pieces, form rectangular plates and roll them through at stage 1 of the pasta machine. Fold the dough and roll it through on level 2. Then roll the dough once from step 3 to 5, always dusting with a little flour.
If the dough is thin enough, use the pasta machine attachment to cut the dough into tagliatelle or linguine. Put the pasta on a large plate, platter or board with flour and let it dry a little. In the meantime, bring plenty of salted water to the boil. Cook the pasta for about 3 minutes, drain and serve as desired.
