Basic Healthy Recipe
Wholemeal Pasta
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
288
calories
Calories
Healthy, because
Even smarter
Nutritional values
Compared to white flour, wholemeal flour has a higher fibre content, which saturates us for a long time and stimulates digestion. It also contains important B-vitamins and minerals.
You now have the matching wholemeal pasta, now all that is missing is a delicious sauce recipe. Click here for our 25 best spaghetti recipes.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Whole wheat flour
- 3 eggs
- 6 Tbsps water
- ½ tsp salt
Preparation steps
1.
Combine all ingredients in a bowl with the dough hook of the hand mixer. Knead the rest by hand to form a smooth dough, which draws away in a wave when cut.
2.
Either put the dough through a pasta machine or cut with a knife by hand on a slightly floured work surface to narrow ribbon noodles about 0.5 cm wide (approximately 1/5 inch). Allow to dry.
