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Recipe Identity Card
- 154 KCal Calories per serving
- Easy enough difficulty
- Doses for 4 people
- Preparation 25 minutes
- Average cost
- Note 15 minutes for preparation + 10 minutes for cooking
Recipe Category: First courses / Recipes for Diabetics / Recipes for Vegetarians / Light diet recipes / Protein recipes / Protein Pasta with Vegetables - Pasta for Diabetics
- 110 g of re-milled durum wheat semolina
- 25 ml of water
- 40 g (1 medium) of egg white
- 60 g (1 whole) of eggs
- 7 g in inulina
- 10 g of soy lecithin
- 30 g of whey protein
- 110 g of white flour type 00
For the sauce
- 150 g of carrots
- 250 g of zucchini
- 2 tablespoons of extra virgin olive oil
- salt to taste
- pepper to taste
- Rolling pin or electric machine to roll out the dough
- Strainer for sifting the flour
- Pot for cooking pasta
- Pan for cooking vegetables
- Wooden spoon
- 1 ladle with holes (skimmer)
- 1 tray for storing pasta (optional)
- Towel or cling film to cover the dough
- 1 zigzag dough cutter wheel
- Prepare the vegetarian pasta sauce. After washing and cleaning the vegetables, chop both carrots and courgettes into julienne strips using the appropriate machine.
- Pour 2 tablespoons of oil into a large pan and brown the vegetables over high heat for 5 minutes, adding salt and pepper. Then, lower the heat, cover the pan with the lid and continue cooking slowly, stirring occasionally.
- Meanwhile, prepare the pasta: in a bowl, combine the sifted flour, semolina, inulin, soy lecithin and ultra-microfiltered whey protein. Mix well with the wooden spoon.
- Then add the egg white, the whole egg and the water and mix all the ingredients well
- At this point, divide the dough into two parts: wrap the first ball in a sheet of cling film, to prevent the surface from drying out. Roll out the remaining dough with a rolling pin or with an electric machine. To avoid breaking the dough, it is recommended to roll out the dough to a thickness of at least 3 mm.
- After having rolled out the sheet of pasta, cut out many small rectangles with an approximate size of 3x2 cm. With the thumb and forefinger of one hand, close each rectangle of dough in the center, forming a bow. The pasta must not be too dry and dry (be careful not to overdo it with the flour!) Otherwise the edges of the rectangle do not adhere and the butterfly does not form.
- Proceed in this way until the pasta is used up.
- In the meantime, the vegetable sauce will be ready.
- Dip the pasta in abundant salted boiling water and cook for 5-6 minutes. At the end of cooking, transfer the farfalle into the sauce and sauté them in a pan for a minute.
- Serve piping hot.