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Pasta can be high in protein, particularly the 100% durum wheat semolina based brands like Rummo or La Molisana. They also taste amazing, have a firmer bite and are more authentic! This Gnocchi from Rummo has quite a bit of protein when you divide the pack into two, larger servings for dinner. Check the back of the packets next time you’re at the supermarket! RECIPE: Saucy Gnocchi Bowl with Crispy Kale. Protein breakdown: Puy lentils: 25g Gnocchi: 25g Nooch: 6g Cashew parm: 4g = 60g /2 = 30g Ing
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Semolina Pasta Dough: Ingredients: 1 pound Semolina Rimacinata Flour, 9oz lukewarm water. To make the pasta dough: Put the semolina on a wooden or marble board and make a well. Add some water and begin mixing the semolina to absorb the water. Continue mixing until all the semolina has been incorporated. Knead using the heels of your hands until a smooth, supple dough forms. Optional: Wrap the dough and set aside for about 30 mins for better results. *Wrap any unused dough in a damp kitchen towel
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