Wild Garlic Pasta Dough
Healthy wild garlic pasta dough made with wholemeal spelt flour.
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Servings :
Calories : 380kcal
Ingredients
- 40 g (40 g) wild garlic
- 220 g (1.8 cups) wholemeal spelt flour
- 65 g (0.4 cups) semolina
- 2 (2) eggs
- 3 tbsp (1 tbsp) olive oil
- 1 tsp (1 tsp) salt
Instructions
- Wash your wild garlic using a salad spinner and chop it very thin.
- Place all ingredients into your kitchen machine and mix it at speed level one for 4 minutes using the K Hook.
- When your dough sticks together, switch to the C-Dough Hook and knead for another 4 minutes at speed level one.
- Form your dough into a ball and wrap with plastic foil. Leave it to rest at room temperature for 30 minutes.
- Meanwhile, set up your pasta maker.
- Switch on your kitchen machine to the lowest level and place a little bit of dough inside the pasta maker. Push it down with the long white stick. Always add more dough and push it down. When your first pasta shapes are coming out, you can turn your speed level up to one.
- If your pasta shapes have reached the length you want, cut it with the knife which is attached to the pasta maker. Repeat the procedure until all your dough is used. Don't forget to fill it with new pasta dough and always push it down.
- Bring a big pot of water and salt to boil and cook your pasta for about 5 minutes. The cooking time depends on the pasta shape.
Notes
If you don't want to eat all pasta right away, you can let them dry for a few hours at room temperature. Store them in a glass jar and use them within the next days.
Nutrition
Calories: 380kcal | Carbohydrates: 54g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 81mg | Sodium: 614mg | Potassium: 266mg | Fiber: 7g | Sugar: 1g | Vitamin A: 290IU | Vitamin C: 1.2mg | Calcium: 34mg | Iron: 2.8mg