Pasta all’uovo
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INSTRUCTIONS
1. Mix hard flour and all the eggs and yolk. Add a little water as needed
2. Let sit
3. Dough should have absorbed the egg and have become more pliable
4. Spread soft flour and start milling out the dough until very thin (semi transparent). Use soft flour to prevent sticking
5. Sprinkle flour over the mill and let dough roll around it as you make it even thinner
6. Fold dough into a long rectangle with lots of flour in between folds to prevent sticking
7. Slice the rectangle along the long end
8. You should have handmade pasta ready to be cooked!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (200g) | ||
| Recipe Makes: 1 | ||
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| Calories: 728 | ||
| Calories from Fat: 18 (2%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 0.3g | 2 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4mg | 0 % | |
| Potassium 214mg | 6 % | |
| Total Carbohydrate 152.6g | 45 % | |
| Dietary Fiber 5.4g | 22 % | |
| Sugars, other 147.2g | ||
| Protein 20.7g | 30 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 728
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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