Brown Eyed Baker · by Michelle Lettrich★ 4.2 (7)
DIY: How to Make Fresh Pasta
NUTRITION · PER SERVING45M COOK
CAL 55%·PRO 100%
CARBS 169G62% OF CAL
24G FIBER0G ADDED1G INTRINSIC145G OTHER1G TOTAL SUGAR
FAT 18G15% OF CAL
5G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A tutorial for making fresh pasta dough from scratch using just flour and eggs. The basic foundation for any fresh pasta dish.
componentitalianpasta🍪 sheet pan
View the full recipe on Brown Eyed Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 cups all-purpose flour
- 3 eggs
At a glance
PER SERVING · TIME 45M
CAL 55%·PRO 100%
CARBS 169G62% OF CAL
24G FIBER0G ADDED1G INTRINSIC145G OTHER1G TOTAL SUGAR
FAT 18G15% OF CAL
5G SAT14G 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
- 45m
- Sodium
- 213mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1088mg
- Calcium
- 163mg
- Iron
- 11mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 213MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.