Inside the Rustic Kitchen · by Emily
Homemade Agnolotti (step by step guide)
NUTRITION · PER SERVING95M COOK
CAL 31%·PRO 60%
CARBS 65G42% OF CAL
2G FIBER0G ADDED1G INTRINSIC62G OTHER1G TOTAL SUGAR
FAT 26G37% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade filled pasta parcels made from scratch with an egg and flour dough, filled with ricotta and cheese. A foundational pasta component requiring substantial hand-shaping and cooking skill.
componentitalianpasta🍲 stockpotvegetarian
View the full recipe on Inside the Rustic Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 medium eggs
- 1 medium egg yolk
- 300 g Italian 00 flour (plus extra for dusting (2 and 1/4 cups))
- 2 cups ricotta ((500g) strained for at least 1 hour)
- 1 cup grated provolone piccante cheese ((100g) (can also use smoked scamorza or Fontina))
At a glance
PER SERVING · TIME 95M
CAL 31%·PRO 60%
CARBS 65G42% OF CAL
2G FIBER0G ADDED1G INTRINSIC62G OTHER1G TOTAL SUGAR
FAT 26G37% OF CAL
15G SAT11G 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
- 1h
- Cook
- 5m
- Sodium
- 360mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 474mg
- Calcium
- 507mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 360MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.