Natasha's Kitchen · by Natasha Kravchuk★ 5.0 (13)
Homemade Pasta
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 26%
CARBS 53G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC51G OTHER0G TOTAL SUGAR
FAT 5G14% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh pasta dough made from just flour, eggs, and olive oil. Roll, cut, and cook for homemade pasta far superior to dried varieties.
componentitalianpasta🍪 sheet pan🍲 stockpotdairy freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 3/4 cups Italian-style “00” flour (or all-purpose flour, measured correctly,* plus more as needed)
- 4 large eggs
- 1 tsp extra virgin olive oil (optional)
- Semolina flour (for dusting the baking sheet and cut noodles)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 26%
CARBS 53G67% OF CAL
2G FIBER0G ADDED0G INTRINSIC51G OTHER0G TOTAL SUGAR
FAT 5G14% OF CAL
1G SAT4G 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
- Sodium
- 52mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 150mg
- Calcium
- 33mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 52MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.