Fresh Homemade Egg Pasta Dough Recipe


Leite's Culinaria
25 mins (prep 25)
6 ingredients
makes about 1 pound
I almost always use the food processor for this homemade egg pasta dough recipe, as it makes quick work of the task. But I feel it’s also worth knowing how to mix pasta dough by hand. For one thing, nothing chases away fear in the kitchen like rolling up your sleeves and getting your hands dirty. For another, making egg pasta is a tactile experience. The more you touch and handle the pasta dough, the more familiar you’ll become with the proper consistency—how firm and how smooth it should be.

Categories:  pasta-and-grains , italian , recipes , the-arsenal® , vegetarian ,
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Ingredients

Nutrition

Serving Size (23.29 g)
Servings 1
Amount per Serving
Calories 130.74 Calories from Fat 133.11
% Daily Value *
Total Fat 14.79g 22.75%
Saturated Fat 2.04g 10.21%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.3mg 0.01%
Total Carbohydrate 0.0g 0.0%
Dietary Fiber 0.0 g 0.0%
Sugars 0.0 g %
Protein 0.0g 0.0%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.15mg% Iron 0.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
all-purpose, or, semolina flour, fine sea salt, freshly grated nutmeg, extra-large eggs
 

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