Fresh handmade pasta
- Make a volcano shape with the strong flour and salt and, in the centre, add the eggs.
- Mix until a homogeneous dough is obtained.
- Cover with plastic wrap or a wet cloth and leave it to rest on the fridge for half an hour.
- Stretch it out and cut it into the desired shape.
- This fresh pasta is the basis for making other pastas with different flavours and colours.
- Keep in mind that to add those flavours and colours, you must add a wet element (liquids or purees), therefore the proportional part of that wet element will be subtracted from the amount of eggs.
Nutritional information (1 portion)
Fiber 2.27 g
Saturates 1.37 g
Monounsaturated fatty acids 1.71 g
Polyunsaturated fatty acids 1.05 g
Cholesterol 156.6 mg
Calcium 33.35 mg
Iron 1.51 mg
Zinc 1.06 mg
Vitamin A 77.52 ug
Vitamin C 0.0 g
Folic acid 35.07 ug
Salt (Sodium) 189.5 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Canelloni filled with braised duck and foie-grass
- Type of dish: Birds, Pastas, Vegetables
- Cuisine type: Italian cuisine
Pasta with sweetbreads and mushrooms
- Temperature: Hot
- Type of dish: Meats, Pastas, Vegetables
- Aromatic herbs
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