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Homemade Fresh Pasta
Don't buy from the shop anymore when you have made your own and tasted the difference.
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Course:
Main Dish
Cuisine:
Italian
Keyword:
Eggs, Homemade Fresh Pasta, Lasagna, Pasta, Tagliatelle
Prep Time:
15
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
portions
Calories:
499
kcal
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Ingredients
Metric
Imperial
2 1/4
cups
flour
3
large
eggs
free range
Instructions
Make a well/volcano shape with the flour. Beat eggs and add to centre.
2 1/4 cups flour,
3 large eggs
Slowly add flour to the eggs.
When all together, knead for about 10 mins.
Put through pasta machine or divide into manageable portions
Flour a dry flat work surface and using a rolling pin to flatten the dough to the thickness you want.
Cut into Lasagna sheets, flat spaghetti etc. using a sharp knife.
Cook in boiling salted water for a few minutes until al dente.
Notes
Nutrition
Calories:
499
kcal
|
Carbohydrates:
98
g
|
Protein:
18
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
159
mg
|
Sodium:
53
mg
|
Potassium:
228
mg
|
Fiber:
4
g
|
Sugar:
0.3
g