Pasta lovers watch out. we have the best vegan and protein-rich noodle recipe for you.
- 300g Whole Meal Wheat Flour
- 100g Whole Meal Rice Flour
- 40g Rice Protein
- 200 ml Water (warm)
- 20 ml Olive Oil
- 5g Salt
- Green Asparagus
- Zucchine
- Onion
- Fresh Garlic
- Olive Oil
- Salt, Pepper
- Basil
Mix together the flour, protein and salt. Place on the work surface and make a hollow in the middle. Add olive oil and 200 ml of lukewarm water and mix with a fork from the center until a crumbly dough is formed.
Then knead in the food processor or by hand for 10 minutes to form a smooth dough. If necessary, add tablespoonful of water. Place in an airtight container and let rest in the refrigerator for 20 minutes.
Prepare the pasta machine. To do this, dust the rollers lightly with flour. Divide the dough into 6-8 equal pieces. Shape each into balls.
Feed one piece of dough through the pasta machine with the largest distance between the rollers. Fold the dough from the two long sides towards the middle, so that a rectangle is created. Run through the machine two more times with the greatest distance between the rollers, then gradually reduce the steps until the dough is about 1/2 millimeter.
Store the rolled out pasta sheets under a slightly damp cloth and do not stack them on top of each other. The plates can now be cut into spaghetti, fettuccine or pappardelle by hand or with the machine and cooked, dried or frozen straight away. To do this, dust lightly with flour before and after cutting.
Cook the protein pasta “aldente” in boiling salted water for 4-5 minutes.
Heat olive oil in a pan, sauté the onions and garlic and add asparagus and zucchini. Season with salt and add fresh protein pasta. Decorate with basil and refine coarse pepper.
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