Recipes from Italy · by Barbara Felicità Lucchini★ 5.0 (26)
How to Make Italian Homemade Pasta
NUTRITION · PER SERVING65M COOK
CAL 15%·PRO 29%
CARBS 49G64% OF CAL
2G FIBER1G SUGAR45G OTHER
FAT 5G15% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh egg pasta dough made from just flour and eggs, ready to be rolled and cut into various shapes. A foundational Italian kitchen skill that yields tender, silky pasta.
componentitalianpasta🥣 mixerdairy freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 200 g "00" flour (- 1 ⅔ cups)
- 200 g semolina flour (- 1 ¼ cups)
- 4 medium eggs of about 65-70 g (2.3-2.5 oz) each (- fresh homemade pasta usually wants 1 medium egg x 100 g of flour)
At a glance
PER SERVING · TIME 65M
CAL 15%·PRO 29%
CARBS 49G64% OF CAL
2G FIBER1G SUGAR45G OTHER
FAT 5G15% 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
- 1h
- Cook
- 5m
- Sodium
- 61mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 177mg
- Calcium
- 38mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 61MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.