Jo Cooks · by Joanna Cismaru★ 5.0 (11)
Homemade Pasta
NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 14%
CARBS 21G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC18G OTHER0G TOTAL SUGAR
FAT 3G18% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh egg pasta made from just flour, salt, and eggs. Tender and delicate with a silky texture that's noticeably better than dried pasta. Serve as the base for any sauce or preparation.
componentitalianpastadairy freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 large eggs
At a glance
PER SERVING · TIME 60M
CAL 7%·PRO 14%
CARBS 21G58% OF CAL
3G FIBER0G ADDED0G INTRINSIC18G OTHER0G TOTAL SUGAR
FAT 3G18% OF CAL
1G 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
- 55m
- Cook
- 5m
- Sodium
- 178mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 143mg
- Calcium
- 22mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 55M
- SODIUM
- 178MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.