Fresh egg pasta
- Vegetarian
- Lactose free
Derived from ingredients – check the package label.
Homemade Italian egg pasta (pasta all’uovo) from soft wheat flour, durum semolina and eggs, rolled, cut into tagliatelle and boiled in salted water; side dish for 4 portions of 180 g.
4 servingsFinal yield 720 g
Ingredients
- 150 gWheat flour, white, all-purpose, unenriched
- 100 gSemolina, unenriched
- 150 gEgg, whole, raw, fresh
- 320 gBeverages, water, tap, drinking
- 2,680 gBeverages, water, tap, drinking not counted – removed
- 2 gSalt, table editorial addition
Method
- Heap the flour and semolina on a board, make a well in the centre, crack in the eggs and gradually work them into the flour with a fork.
- Knead the dough for 10 minutes until smooth, wrap in film and let it rest for 30 minutes.
- Divide the dough into 4 pieces, roll each with a rolling pin or pasta machine into thin sheets (about 1 mm), dust lightly with semolina, roll up and cut into 6–8 mm ribbons; shake them loose.
- Bring 3 litres of water with 20 g salt to the boil, add the pasta and cook for 2–3 minutes until it floats and is al dente.
- Drain the pasta, do not use the drained water as sauce, and serve in 180 g portions.
Bake at home or buy?
This recipe describes the homemade version. In menus and plans you can count on the ready-made product instead.
- Bake at home (this recipe): 280.1 kcal per portion
- Buy ready-made: Cooked pasta (shop-bought) · 278.3 kcal per portion
Contains: Gluten · May contain: Egg
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,120.5 kcal
- Protein
- 47 g
- Fat
- 16.8 g
- Total carbohydrate (by difference)
- 188.4 g
- Total dietary fibre (USDA)
- 8 g
- Saturated fatty acids
- 5.1 g
- Sodium
- 1,005 mg
- Salt (sodium × 2.5)
- 2.5 g
Per serving
- Protein11.8 g17%
- Fat4.2 g14%
- Total carbohydrate (by difference)47.1 g69%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 280.1 kcal
- Protein
- 11.8 g
- Fat
- 4.2 g
- Total carbohydrate (by difference)
- 47.1 g
- Total dietary fibre (USDA)
- 2 g
- Saturated fatty acids
- 1.3 g
- Sodium
- 251.2 mg
- Salt (sodium × 2.5)
- 0.63 g
Per 100 g of finished food
- Energy
- 155.6 kcal
- Protein
- 6.5 g
- Fat
- 2.3 g
- Total carbohydrate (by difference)
- 26.2 g
- Total dietary fibre (USDA)
- 1.1 g
- Saturated fatty acids
- 0.7 g
- Sodium
- 139.6 mg
- Salt (sodium × 2.5)
- 0.35 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal