Recipes · Greek · Pasta
Gogges
One serving has 536 kcal and 17 g protein, and at least a fifth of a woman's daily need of thiamin (65%), selenium (63%), riboflavin (52%), folate (42%), phosphorus (39%) and niacin (38%). Ready in 37 minutes.
- Preparation: 30 min
- Cooking: 7 min
- Makes: 1 serving (186 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, gluten
Ingredients
- 90 g Flour, all-purpose
- 45 g Water
- 1 g Salt
- 15 g Butter, unsalted
- 20 g Pecorino Romano cheese
- 15 g Ricotta
- 0.3 g Black pepper
Method
- Mix the flour, water and a pinch of the salt into a firm, smooth dough; knead for 5 minutes, then rest for 20 minutes.
- Roll pieces of dough into ropes about a finger thick, then cut into short sections 3-4 cm long.
- Press and curl each section with your finger or thumb in one motion to form a small shell shape.
- Boil in salted water for 4-5 minutes until tender and floating; drain, keeping a splash of the cooking water.
- Toss the hot pasta with the melted butter, grated pecorino and crumbled ricotta, loosening with a little cooking water if needed.
- Finish with black pepper and serve at once.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 536 kcal | 25% |
| Carbohydrates | 70.7 g | |
| Water | 75.4 mL | |
| Fiber | 2.5 g | 8% |
| Protein | 16.9 g | 35% |
| Tryptophan | 0.2 g | |
| Threonine | 0.49 g | |
| Isoleucine | 0.67 g | |
| Leucine | 1.3 g | |
| Lysine | 0.8 g | |
| Methionine | 0.34 g | |
| Cystine | 0.24 g | |
| Phenylalanine | 0.82 g | |
| Tyrosine | 0.64 g | |
| Valine | 0.82 g | |
| Histidine | 0.46 g | |
| Fat | 20 g | |
| Monounsaturated | 5.6 g | |
| Polyunsaturated | 1 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.74 g | |
| Saturated | 12.1 g | |
| Trans-Fats | 0.05 g | |
| Cholesterol | 60.4 mg | |
| Calcium | 264 mg | 26% |
| Copper | 0.15 mg | 17% |
| Iron | 4.4 mg | 24% |
| Magnesium | 32.3 mg | 10% |
| Manganese | 0.66 mg | 37% |
| Phosphorus | 276 mg | 39% |
| Potassium | 154 mg | 3% |
| Selenium | 34.5 µg | 63% |
| Sodium | 696 mg | |
| Zinc | 1.3 mg | 16% |
| Thiamin (vitamin B1) | 0.72 mg | 65% |
| Riboflavin (vitamin B2) | 0.57 mg | 52% |
| Niacin (vitamin B3) | 5.4 mg | 38% |
| Pantothenic acid (vitamin B5) | 0.57 mg | 11% |
| Pyridoxine (vitamin B6) | 0.07 mg | 5% |
| Folate (vitamin B9) | 167 µg | 42% |
| Cobalamin (vitamin B12) | 0.38 µg | 16% |
| Choline | 8.6 mg | 2% |
| Vitamin A | 140 µg | 20% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 5.5 IU | 1% |
| Vitamin E | 0.62 mg | 4% |
| Vitamin K | 2.4 µg | 3% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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