Tagliatelle with goat's milk

Events Shop Sell About us Contact

Categories

Eat

Tagliatelle with goat's milk

PASTABOUKIS

Top Maker

5.0

1 reviews

Tagliatelle with 100% durum wheat semolina, fresh eggs, goat's milk & salt!

PASTABOUKIS

Top Maker

5.0

1 reviews

Tagliatelle with goat's milk

Tagliatelle with 100% durum wheat semolina, fresh eggs, goat's milk & salt!

€4.20

Including VAT%

Favourite

Product info

Description

Tagliatelle with 100% durum wheat semolina, fresh eggs, goat's milk & salt!

Why semolina?
Semolina is made from durum wheat rather than the soft part of the wheat, from which bread flour is made, it is a low-glycemic food that is digested at a slower rate. This contributes significantly to the weight loss effort but also to people who for medical reasons need to control their blood sugar values, such as diabetics. (more in Details).

Nutritional value of Goat Milk
Rich in nutrients: Goat's milk contains many vitamins and minerals. Compared to cow's milk, it has higher levels of vitamin A and D, calcium and selenium, and research has shown that the absorption of certain minerals present in goat's milk is greater compared to cow's milk.

Nutritional value of the egg
The egg contains the ideal ratio of amino acids that the human body needs to form its tissues (13 essential vitamins and trace elements).
The egg is one of the most important sources of vitamins of the B complex and especially of choline, which contribute to strengthening memory and improving the ability to concentrate.
It contains antioxidant substances, which can act preventively against the decline of vision due to old age. They also fight free radicals that are blamed for many diseases, especially heart disease and cancer.
Egg yolk is rich in vitamin D.

Details

500 gr.
Goat's Milk Tagliatelle was distinguished at the OLYMP AWARDS 2019 International Food Competition, winning the Bronze Award.

Why semolina? (Continuity)
In general, semolina is a food that is low in fat and rich in complex carbohydrates and many nutrients, including protein, vitamins E and B, phosphorus, magnesium, potassium and calcium.
Also, semolina is a food that is low in cholesterol and sodium, rich in fiber and contains no harmful trans fatty acids. For these reasons semolina is a healthy food that can be safely incorporated into a well-balanced diet.
More specifically, its high carbohydrate content makes semolina a food that offers a lot of energy. This is especially important for people with intense activity, provided that it should be used in moderation as part of a balanced diet.
Semolina is also particularly beneficial because of the potassium it contains. Potassium helps in the proper functioning of the kidneys and the heart as well as in the smooth functioning of the muscles. The phosphorus contained in semolina helps with metabolism, magnesium to keep our muscles, bones and nervous system healthy, calcium to have strong bones and zinc to strengthen our immune system.
Also, the vitamin E it contains is an important antioxidant that helps prevent various diseases, since it helps fight the harmful effect of free radicals on healthy cells. The B vitamins contained in semolina have been shown to, among many other benefits, help the brain and nervous system to function properly while also helping to prevent birth defects.
Finally, the fiber contained in semolina can reduce the risk of heart disease and diabetes, lower blood cholesterol levels, help control weight, protect against cancer and help the bowel function properly.

Tips

Pasticcio with traditional tagliatelle!

Materials:

For the minced meat
2 tsp. olive oil soup
2 onions finely chopped
1 clove of garlic mashed
700 gr. ground beef
400 gr. chopped tomato
1 cinnamon stick
½ tsp. sweet sugar
1 glass of white wine
Salt Pepper

For the béchamel
½ pint. flour
½ pint. butter
2 ½ fl. lukewarm milk
1 pinch of nutmeg
Salt Pepper
For the pasta
500 gr. Tagliatelle with goat's milk

Implementation:
Boil PASTABOUKIS tagliatelle in plenty of salted water.
We strain them while they are still holding (al dente) and lay them on the baking sheet.
Sauté the onion and garlic in a pot with olive oil,
add the minced meat and sauté it for a few minutes, stirring so that it does not lump.
Add the tomato, cinnamon, salt and pepper, as soon as it boils, extinguish with the wine.
We continue boiling for about 30 minutes.
Preheat the oven to 180C.
Heat the butter and dissolve the flour in it, stirring with a wooden spoon.
We also incorporate the milk, stirring constantly until it becomes a homogeneous cream.
Add the nutmeg, salt and pepper.
Add the minced meat to the spaghetti and spread it evenly.
Cover the pastry with the béchamel and bake it for about 50-55 minutes, until the surface is golden brown.
Bon appetit!