Monoclonal gammopathy of unknown significance in kidney transplanted patients
Homemade whole-wheat Slovenian pasta in onion sauce (Torn Pasta)
Easy, 20 minutes
Level: Easy
Preparation time: 10 minutes
Cooking time: 10 minutes
Yields: 4 people
Country: Slovenia
Recipe submitted by Lavrinec Jože, dietitian on behalf of the Slovenian Society of Nephrology
www.nephro-slovenia.si
About this recipe
Our ancestors prepared it in two different versions: an ‘everyday’ version with coarse whole-wheat flour, or a ‘holiday’ version with fine white flour. It was usually prepared as a side dish with various meat dishes. Alternatively, it was served as a main course with different sauces or with cottage cheese.
Ingredients
- Pasta ingredients:
- 400g whole-wheat flour
- 2 eggs
- a few drops of water (as needed)
- a spoonful of oil for cooking onion
- Sauce ingredients:
- 1 spoonful of oil
- 200g onions
- 4 spoons of sour cream Ground pepper (optional)
Calories per serving
493 kcal
Carbohydrates
g 77
Cholesterol
mg 138
Lipids
g 3,3
Phosphate
mg 473
Protein
g 18
Potassium
mg 556
Sodium
mg 64
Preparation
- Make dough out of the flour and eggs. If the dough is too thick, add a little water, if it is too wet, add as much flour as needed to get a bread dough consistency.
- Boil a pot of water and add a spoonful of oil.
- Reduce the temperature.
- Tear off small pieces of the dough and place them into the boiling water.
- Cook for roughly 8 minutes or until the pieces of pasta float to the surface.
- After this make the sauce.
- Peel the onion and chop it into small pieces.
- Heat the oil in a pan and add the onion. Stir frequently until golden brown.
- Remove from the stove and add the sour cream, mixing well.
- Add freshly ground pepper, if desired, then pour over the cooked and drained torn pasta.
