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Homemade whole-wheat Slovenian pasta in onion sauce (Torn Pasta)
Easy, 45 minutes
Level: Easy
Preparation time: 30 minutes
Cooking time: 15 minutes
Yields: 4 people
Country: Slovenia
Recipe submitted by Lavrinec Jože, dietitian on behalf of the Slovenian Society of Nephrology
www.nephro-slovenia.si
This recipe was revised for quality content and nutrition facts by Alice Sabatino and Thais Maximo under the coordination of Carla Avesani.
The image is indicative; actual ingredients may vary.
About this recipe
Our ancestors prepared it in two different versions: an ‘everyday’ version with coarse whole-wheat flour, or a ‘holiday’ version with fine white flour. It was usually prepared as a side dish with various meat dishes. Alternatively, it was served as a main course with different sauces or with cottage cheese.
Preparation
- Make dough out of the flour and eggs. If the dough is too thick, add a little water, if it is too wet, add as much flour as needed to get a bread dough consistency.
- Boil a pot of water and add a spoonful of oil.
- Reduce the temperature.
- Tear off small pieces of the dough and place them into the boiling water.
- Cook for roughly 8 minutes or until the pieces of pasta float to the surface.
- After this make the sauce.
- Peel the onion and chop it into small pieces.
- Heat the oil in a pan and add the onion. Stir frequently until golden brown.
- Remove from the stove and add the sour cream, mixing well.
- Add freshly ground pepper, if desired, then pour over the cooked and drained torn pasta.
Ingredients
- 400 g flour or FLAVIS low-protein bread mix
- 100g eggs (2 eggs)
- 200g water (as needed)
- 10g oil (2 tablespoons)
- 200g onions
- 80g sour cream (4 tablespoons)
- Ground pepper to taste
| NUTRITIONAL FACTS | Per serving with Flavis flour | Per servings with regular flour |
|---|---|---|
| Energy (Kcal) | 460 | 435 |
| Carbohydrate (g) | 88 | 75 |
| Lipids (g) | 9,6 | 9,9 |
| Protein (g) | 4,4 | 15 |
| Phosphate (mg) | 128 | 170 |
| Potassium (mg) | 157 | 255 |
| Sodium (mg)* *Added salt not included in the nutritional facts because amounts may vary. | 50 | 53 |
