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Add a photoWhen making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all'uovo, I usually make life easy for myself by using my trusty KitchenAid mixer to form and knead the pasta dough and then the pasta attachments to roll out and cut the dough into various pasta shapes.
An easy to remember rule of thumb is to use 1 egg per 100g of flour for each person. If you are using imperial measurements, the rule is 1 egg per cup of flour per person. These rules of thumb, however, are not at all exact, as the results will depend on the exact size of the egg, the quality of the flour, even the humidity in the air, so be prepared to adjust as you go along.
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- See recipe linked below for detailed, step by step directions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 73g | |
| Calories 63 | |
| Calories from Fat 39 | 62% |
| Total Fat 4.37g | 5% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 63mg | 3% |
| Potassium 59mg | 2% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.34g | 0% |
| Protein 5.54g | 9% |
