Inside the Rustic Kitchen · by Emily★ 3.7 (3)
Beetroot Pasta Dough
NUTRITION · PER SERVING80M COOK
CAL 12%·PRO 16%
CARBS 47G76% OF CAL
2G FIBER0G ADDED2G INTRINSIC42G OTHER2G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant pink pasta dough made from beetroot, flour, eggs, and oil. This component is used to shape into tagliatelle, pappardelle, or other pasta shapes, not eaten alone.
componentitalianpasta🔥 oven🌀 blenderdairy freevegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 7 oz (200g) beetroot
- 2 1/4 cups (350g) 00 flour
- 1 egg
- pinch of salt
- 1 tsp olive oil
At a glance
PER SERVING · TIME 80M
CAL 12%·PRO 16%
CARBS 47G76% OF CAL
2G FIBER0G ADDED2G INTRINSIC42G OTHER2G TOTAL SUGAR
FAT 2G9% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 102mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 199mg
- Calcium
- 21mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 102MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.