green pasta dough
4. februar 2015
Instructions
- This is genneraly made with spinach or silverbeet,, but you could also try using wild greens or nettles. when you clean and cook the silverbeeat, it will loose more than half of it's weight, so you need about 300 g raw silverbeet to yield 100 g of cooked squeezed greens.
making the pasta
- separate the whites stems from the leaves and discard. wash the leaves, then rool them up and slice them finely. put the shredded silverbeet leaves into a sousepan of boiling water and blanch for about 4-5 minutes
- then drain and plunge into iced water to stit cooking further and to preserve its wonderfull green colour
- as soon as the silverbeet is cool enough to handle, squeeze as mutch water as you can. puree the silverbeet in a blender
- mix the puree with the eggs, then work this mixture into the flour and salt as described for basic pasta dough
Recipe Notes
Nutrition Facts
green pasta dough
Amount Per Serving
Calories 383
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Saturated Fat 0.2g
1%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0.1g
Sodium 162mg
7%
Potassium 393mg
11%
Total Carbohydrates 80g
27%
Dietary Fiber 4g
16%
Sugars 1g
Protein 12g
24%
Vitamin A
92%
Vitamin C
38%
Calcium
6%
Iron
34%
* Percent Daily Values are based on a 2000 calorie diet.
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