An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (9)
Homemade Sourdough Pasta
NUTRITION · PER SERVING544M COOK
CAL 15%·PRO 26%
CARBS 51G69% OF CAL
2G FIBER46G OTHER2G TOTAL SUGAR
FAT 4G12% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta made from sourdough discard and eggs. Made from scratch, it's a way to repurpose sourdough starter into homemade noodles.
componentitalianpastaeggsdairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ⅓ cup sourdough starter (unfed/discard)
- 2 large eggs
- ⅔ cup semolina flour
- 1 tablespoon semolina flour
- ⅔ cup bread flour
- 2 tablespoons bread flour
- ¾ teaspoon salt
At a glance
PER SERVING · TIME 544M
CAL 15%·PRO 26%
CARBS 51G69% OF CAL
2G FIBER46G OTHER2G TOTAL SUGAR
FAT 4G12% OF CAL
1G SAT3G 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
- 4m
- Sodium
- 590mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 151mg
- Calcium
- 33mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.