Olive leaves with spinach

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Category: First courses
Company: Morelli

Name

Olive leaves with spinach

Quantity

500 gr

Description

This is a relatively new type of pasta called “Olive leaves”. Its production, even at an industrial level, is now widespread throughout Italy, but the original idea was inspired by a pasta from Puglia. In Bari, the famous cavatelli have a round shape and are created with a finger; if we move to the west, we will find more elongated cavatelli that are formed using two fingers, while if we go even further we use three fingers to create an even more elongated shape.

The olive leaves are of the second type and in addition they have an addition of spinach to get a green color to simulate leaves, in fact. Leaves that in reality, to want to be picky, look more like sage than olive.

Nutritive Properties

What is fresh pasta?

Fresh pasta is a food that is produced by kneading soft wheat flour or durum wheat semolina and water. Since the semolina gives the pasta a harder consistency than the flour, there are many recipes according to which it is possible to mix the flour and semolina in the same dough according to personal tastes. The mixture obtained is then processed in different shapes (tagliatelle, sfoglie, maltagliati, etc.). Since this paste is not dried, it contains a very high percentage of water and is therefore called “fresh pasta”. Using wholemeal flour or semolina you can make whole fresh pasta. The name “fresh pasta” also includes egg pasta (made by mixing eggs with soft wheat flour, durum wheat semolina or a mixture of both).

What are the nutritional properties?

100 grams of fresh pasta (cooked) bring about 124 calories and contain approximately:

69 g of water
4 g of protein
1 g of lipids
25 g of carbohydrates
74 mg of sodium
19 mg of potassium
1 mg of iron
6 mg of calcium
40 mg of phosphorus
14 mg of magnesium
0.3 mg of zinc
0.18 mg of vitamin B1 or thiamin
0.14 mg of vitamin B2 or riboflavin
1.3 mg of vitamin B3 or Niacin (or vitamin PP)
0.02 mg of vitamin B6
61 μg of vitamin B9 or folic acid

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