Bran, endosperm and germ. Here is what we find in wholemeal pasta, usually lost in refining. These precious elements make wholemeal pasta one good choice in terms of nutrition, also ideal for following a balanced diet. But if you are thinking that wholemeal pasta is less caloric than refined pasta, you are wrong. It is recommended in diets because it has a good supply of fiber, which is useful for our gastrointestinal well-being, for the reduction of the glycemic index of the food and to promote a sense of fullness.

Especially when combined with vegetables, in fact, wholemeal pasta allows us to achieve a sense of fullness even with a small portion: for example with 60 grams. It can also be boiled together with turnip greens, spinach, broccoli and cabbage to fully enjoy the aromas from the very first moments of cooking. Then seasoned with a teaspoon of extra virgin olive oil and a light sprinkling of Parmesan cheese, it will be a nutritious, light, balanced and easy to prepare first course.

And before deciding how to cook it, why not start with the basic recipe?

Here is our preparation of fresh pasta, a wholemeal recipe

To prepare it, form a fountain on a pastry board with 500 grams of wholemeal flour, forming a small basin in the center. Beat lightly five eggs in a bowl with a pinch of salt and add them a little at a time to the flour. Knead initially with your fingertips and then with your hands, until you get a smooth and homogeneous dough, possibly helping with a few tablespoons of water (this could take up to 30 minutes). Then put the pasta in a bowl (or wrap it in plastic wrap) e let it rest for about half an hour before rolling it out and cutting it to the desired size. Cook the stuffed pasta or the thicker pastry for about five minutes, while you allow about two to three minutes for thinner shapes such as tagliatelle.

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