Wild Garlic Pasta Nests
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.7 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 315 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 100 grams Wild garlic
- salt
- 300 grams Pastry flour
- 100 grams Rye flour
- 4 egg yolks
- 1 tsp salt
- 2 Tbsps Wild garlic oil
- Pastry flour (for dusting)
Preparation steps
Rinse the wild garlic and blanch in salted water. Express water and chop finely. Put both types of flour in ridges on the work surface and in the middle form a trough. Add the egg yolks, salt, oil, the wild garlic and the oil inside. With a little cold water (about 50 ml, approximately 1/4 cup) knead to a smooth dough that no longer sticks to the hands. Wrap in cling film wrap and let dough rest for about 30 minutes.
Divide in 3-4 portions and roll each out approximately 2 mm (approximately 1/16 inch) thick each on a floured surface or with the pasta machine. Either cut a ribbon pasta attachment in tagliatelle or roll up the unrolled rectangles and cut each into 4-5 mm (approximately 1/8 inch) wide strips (in the desired noodle length). Shape into loose nests and allow to dry before cooking.
