An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Lievito Madre Discard Pasta
NUTRITION · PER SERVING920M COOK
CAL 20%·PRO 34%
CARBS 66G68% OF CAL
6G FIBER58G OTHER2G TOTAL SUGAR
FAT 5G12% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh homemade pasta made with sourdough starter discard, flour, and eggs. Tender and flavorful, this is a resourceful way to use starter and create silky noodles.
mainitalianpasta🥣 mixer🍲 stockpotdairy 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 3- 150 grams all purpose flour
- 75 g semolina flour
- 75 g lievito madre discard
- 2 large eggs (room temperature)
- ½ teaspoon salt
- 1-3 tablespoons luke warm water (I used 2½ tablespoons
At a glance
PER SERVING · TIME 920M
CAL 20%·PRO 34%
CARBS 66G68% OF CAL
6G FIBER58G OTHER2G TOTAL SUGAR
FAT 5G12% OF CAL
1G 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
- 20m
- Sodium
- 582mg
- 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
- 309mg
- Calcium
- 52mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 582MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.