Soyabean Fettuccine Pasta

Soyabean Fettuccine Pasta

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Parul
Parul
534
Calories
Kcal
34
Protein
gm
21
Fat
gm
50
Carbs
gm
cookingtraditionicon
Italian
veg
Veg
recipepreparationtime
00:20

Fettuccine is a ribbon pasta usually hand rolled and popular in Roman & Tuscan cuisine. This recipe has swapped the Maida/all purpose flour with 50% each of Soyabean Nuggets & Whole wheat flour. The recipe has two parts: 1. Making the pasta 2. Making the sauce PS: This is a rustic pasta recipe and very basic.

Ingredients

  • listcheckSoyabean Granules (powdered): 45g
  • listcheckWhole wheat flour: 50g (5g for dusting)
  • listcheckEgg (whole):1
  • listcheckButter/Ghee: 15g
  • listcheckMilk: 50 ml (Cream can be used if macros allow)
  • listcheckTomato: 2 medium size
  • listcheckGarlic: 5-6 pods
  • listcheckRed chili whole: 3-4
  • listcheckOregano+Mixed seasonings+ red chili flakes
  • listcheckSalt+Pepper
  • Method

  • Step-1
    Pasta: Prepare a dough combining both the flours+egg+salt and little water. finally add some oil/ghee and knead it once again and keep it to rest in a airtight space for 1 hour.
  • Step-2
    After its rested knead and cut into equal portions and roll in long tortillas. using a knife cut into ribbons (keep dusting with flour so that they don't stick)
  • Step-3
    In a pan boil 4-5 cups water and add the pasta. cook for 8-10 minutes. We'll keep it al-dente (should be firm yet cooked)
  • Step-4
    Sauce: Boil together the tomato chillies and garlic in a cup of water. Remove the tomato skin and make a paste out of these ingredients.
  • Step-5
    In a pan add butter and cook little garlic & chili flakes. Add tomato puree and cook for 2 minutes.
  • Step-6
    Now add the pasta to this and stirr well. Add milk and cook for 2 minutes. Finally add salt pepper & seasonings. Serve hot!
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