Whole grain pasta

2 servings

305 minutes

Whole grain pasta is a tribute to Italian culinary traditions, blending ancient cooking methods with health consciousness. Whole wheat and rye flour give the dough a rich, slightly nutty flavor and dense texture, making the pasta more nutritious. Italians have perfected the art of pasta-making for centuries, and this recipe evokes homey comfort and family traditions. After a brief sun-drying and quick boiling, the pasta retains its firmness and reveals a complexity of flavors when paired with a favorite sauce and parmesan. It is perfect for both a light lunch and a hearty dinner, bringing generations together at the table.

Energy value per serving

• Calories: 583.8
• Proteins: 28.2g
• Fats: 13.1g
• Carbohydrates: 84.4g

Ingredients

• Whole grain flour: 250 g
• Rye flour: 50 g
• Chicken egg: 3 pc

Cooking steps

1. Mix two types of flour, add eggs, and knead a stiff dough (you may need a little more or less flour).

   Required ingredients:

   • Whole grain flour: 250 g
   • Rye flour: 50 g
   • Chicken egg: 3 pieces

2. Roll the dough into a ball and send it to the freezer for 15-20 minutes.

3. Take the dough, roll it out on a floured board to a thickness of 2-4 mm, roll it into a log, and cut it into strips of the desired thickness.

   Required ingredients:

   • Whole grain flour: 250 g

4. Spread the 'snails' out and leave them to dry in the sun, on an open window (the longer, the better).

5. Boil the cooked pasta in a large amount of water for about a minute.

   Required ingredients:

   • Whole grain flour: 250 g
   • Rye flour: 50 g

6. Prepare your favorite sauce and of course, parmesan!