MEDITERRANEAN DIET Homemade Whole Wheat Pasta Recipe

• 분량: 4 servings
• 활동 시간: 15 minutes
• 총 시간: 17 minutes

재료

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

방향

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).

영양 정보

• 1회 제공량: 1 serving (out of 4)
• 칼로리: 224 kcal
• 지방 전체: 5 g
• 포화 지방: 1 g
• 불포화 지방: 3 g
• 트랜스 지방: 0.01 g
• 콜레스테롤: 82 mg
• 나트륨: 41 mg
• 탄수화물 전체: 37 g
• 식이섬유: 5 g
• 총 당류: 0.1 g
• 단백질: 10 g