Did you know that whole foods are faithful allies of our health? They provide an excellent amount of fiber, mineral salts and water-soluble vitamins of group B. This means that, in addition to increasing the feeling of satiety, whole foods improve intestinal function. But that is not all. It seems that frequent consumption of whole foods can somehow prevent major diseases such as colorectal cancer! We exploit the properties of the fiber and prepare fresh wholemeal pasta with our hands.
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Video of the Recipe
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Identity Card of the Recipe
- 244 KCal Calories per serving
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Ingrediants
- 180 g of wholemeal flour
- 20 g of oat bran
- 40 g of re-milled durum wheat semolina
- 60 g (1 medium) of eggs
- 70 ml of water
Materials Needed
- Bowl
- Pastry board
- Precision balance
- Latex gloves (optional)
- Rolling pin or pasta machine
- Pasta cutter wheel
- Transparent film
Preparation
Please note: to prepare the wholemeal pasta we will follow the method applied for the preparation of fresh egg pasta. What changes is the choice of ingredients. To reduce the total cholesterol share, we have only used one egg and we have facilitated processing. adding water.
- In a large bowl, mix all the dry ingredients, namely the wholemeal flour, the re-milled durum wheat semolina and the oat bran.
- Shell an egg and add it to the flour mix together with the water. Mix thoroughly and for a long time, first in the bowl and then on the pastry board: you will have to obtain a compact dough, smooth but not too hard. If necessary, add more wholemeal flour.
- Wrap the dough in a sheet of transparent film to avoid the formation of the superficial crust, then let the dough rest for 30 minutes. The rest is important to facilitate the subsequent drafting of the dough.
- Roll out the dough with a rolling pin or with the special pasta machine, until you get a sheet that is not too thin. The pasta can be cut as desired: spaghetti, lasagnette, taglierini, pappardelle, farfalle, etc. ..
The advice OK
In this video recipe, we suggest making a pasta shape like farfalle.
To obtain the farfalle pasta, cut the pastry into rectangles with an approximate size of 3X2 cm. Squeeze each rectangle between the thumb and forefinger of one hand to obtain a sort of bow tie. The pasta must not be too dry and dry otherwise the edges do not adhere and it is not possible to obtain a pasta shape like farfalle.Alice's comment - PersonalCooker
Since it is not that difficult to prepare wholemeal pasta with our hands? This format is particularly inviting, do you think too? Then don't miss my next recipe: whole-wheat farfalle with peppers!Nutritional values and Health Comment on the recipe
Homemade Wholemeal Fresh Pasta is a variant of the classic fresh egg pasta. Like all fresh preparations, it brings apparently less energy than dry pasta, but it is also necessary to remember that fresh pasta is largely already hydrated and grows / yields less in cooking, which is why it is necessary to use higher weights. Thanks to the use of water together with eggs, Homemade Wholemeal Fresh Pasta contains less cholesterol than the traditional recipe; proteins are also slightly lower. Complex carbohydrates are obviously very abundant, as well as dietary fiber. Homemade Whole Wheat Fresh Pasta is more suitable in the diet against constipation and hypercholesterolemia than the classic fresh egg pasta. The average portion varies according to the seasoning, but probably ranges from 90 to 130g (220-315kcal).
