Recipes from Italy · by Barbara Felicità Lucchini
How to Make Homemade Garganelli
NUTRITION · PER SERVING65M COOK
CAL 17%·PRO 33%
CARBS 55G64% OF CAL
2G FIBER0G ADDED1G INTRINSIC51G OTHER1G TOTAL SUGAR
FAT 6G16% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Handmade egg pasta from Emilia-Romagna shaped into delicate tubes using a ridged gnocchi board. A traditional technique that creates beautiful pasta that holds sauce beautifully.
componentitalianpasta🍲 stockpotdairy freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 150 g "00" flour (- 1 cup)
- 150 g semolina flour (- 1 cup )
- 3 medium eggs (- about 70 g / 2.5 oz each - 1 egg for every 100 g of flour)
At a glance
PER SERVING · TIME 65M
CAL 17%·PRO 33%
CARBS 55G64% OF CAL
2G FIBER0G ADDED1G INTRINSIC51G OTHER1G TOTAL SUGAR
FAT 6G16% OF CAL
2G 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
- 30m
- Cook
- 5m
- Sodium
- 72mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 44mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 72MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.