Malunggay fettucine

There’s a lot of blog posts to catch up – a cashew encounter, food trip with bloggers and eat-all-you-can feasts in the offing. But first things first, this fettucine and meatballs was an answer to a craving. The other day, I suddenly craved for spaghetti and meatballs. Good thing I have the ingredients, the pasta, pesto and tomato sauce all homemade.

Since I got my own pasta machine, I never found a reason to buy pasta so I always make sure to add have dried fettucine on hand. Don’t you just love making your own pasta? There’s a lot of variation to. This time I made fettucine, extra nutritious by adding malunggay (moringa) powder. I’ve talked about moringa before, but let me enumerate again the ways it is healthy and nutritious.

Malunggay leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron and potassium. Local doctors recommend eating malunggay leaves for lactating moms. Herbal medicine books also list this as one of the more useful medicinal plants at home. Reports show that a hundred grams of malunggay leaves has the following nutritional value: 75 calories of energy (higher than ampalaya, squash, tomatoes, or carrots), 5.9 grams protein (higher than cauliflower, lettuce, or mustard), 12.8 grams carbohydrate (higher than okra, papaya, or watermelon), 353 milligrams calcium (higher than gabi leaves, mung beans, squash, and camote tops), 3.7 milligrams niacin (higher than other vegetables analyzed). Malunggay also tops the list for thiamin, phosphorus, and ascorbic acid.

So here, a tablespoon of malunggay powder goes to every cup of flour for my fresh pasta. I usually cook only a serving of pasta at a time so I have plenty of fresh pasta leftover. I dry them and I’ve my pasta supply for the week.

To make malunggay fettucine:

1 cup all-purpose flour

1 egg
1 tsbp malunggay powder
1 tbsp olive oil

Mix the flour and egg till most of the flour is incorporated then add the olive oil. Knead until dough is smooth and soft. Let rest for 30 mins. Flatten the dough using a pasta maker and adjust thinness according to your liking. Let dry for 15-20 minutes and cut using the fettucine cutter of your pasta machine.

This healthy serving of fresh fettucine is perfect for Weekend Herb Blogging, which is sponsored by Chris of Mele Cotte.


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