MEDITERRANEAN DIET Homemade Whole Wheat Pasta Recipe

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 17 minutes

材料

1 3/4 cups white whole wheat flour (or spelt flour *)

1 pinch sea salt

2 eggs

2 teaspoons olive oil (or other neutral oil)

water as needed

手順

Combine the flour and salt. Make a well into the flour mix, either on your counter or in a large bowl.

Mix the eggs and oil together in a small bowl. Pour into the well and work everything together with a fork, starting from the center out.

Switch to using your hands (and a bench scraper) to continue making the dough and add water as needed to make everything come together. Knead into a firm dough ball, cover and rest for at least 30 minutes (up to a few hours).

Section the dough into quarters. If you have a pasta maker, you can use that to first roll out your dough sections and then cut into desired noodle shape.

But you can also make homemade egg noodles without a pasta machine. Dust the counter with flour. Roll out one dough section at a time with a rolling pin. Sprinkle more flour on top and roll up the pasta sheet from the short side.

With a sharp knife, slice the roll into desired thickness (about 5mm for tagliatelle). Unroll each slice and toss with flour. You can hang them on a rack to dry or spread the noodles out on the counter.

To cook the pasta, bring a large pot of water to a boil. Add salt and then immerse the pasta. Fresh noodles don't take long at all. Depending on thickness, cook them for only 1-2 minutes.

Drain right away and drizzle with a little oil to prevent the egg noodles from sticking together. Divide the cooked noodles into bowls and top with hot soup broth (I used a Thai coconut curry broth, but especially chicken soup is awesome with homemade egg noodles).

栄養

• サービングサイズ: 1 serving (out of 4)
• カロリー: 224 kcal
• 脂肪総量: 5 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 3 g
• トランス脂肪: 0.01 g
• コレステロール: 82 mg
• ナトリウム: 41 mg
• 炭水化物総量: 37 g
• 食物繊維: 5 g
• 糖質総量: 0.1 g
• タンパク質: 10 g