Inside the Rustic Kitchen · by Emily★ 4.9 (23)
Homemade Pasta Dough
NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 37%
CARBS 75G66% OF CAL
3G FIBER0G SUGAR72G OTHER
FAT 8G15% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic homemade pasta dough made from flour and eggs that can be shaped into lasagne, ravioli, tagliatelle, or other pasta shapes.
componentitalianpastadairy 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 4- 400 g 00’ Flour ((3 cups spooned and levelled))
- 4 large eggs (free range)
- 1 egg yolk (free range)
At a glance
PER SERVING · TIME 50M
CAL 23%·PRO 37%
CARBS 75G66% OF CAL
3G FIBER0G SUGAR72G OTHER
FAT 8G15% OF CAL
2G SAT5G 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
- 67mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 48mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 67MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.