Detailed Nutrition Facts: Making the pasta

3 1/2 00 cups (437.5g)
(doppio zero) flour
3 large (150g)
eggs
2 (34g)
egg yolks (extra large)
(0g)
(all at room temperature)
pinch (0g)
of salt
Total1 serving
Ash (g) 2.11.60.6n/an/a4.21.1
Calcium (mg) 65.68443.9n/an/a193.548.4
Calories (kcal) 1592.5214.5109.5n/an/a1916.5479.1
Carbohydrates (g) 333.91.11.2n/an/a336.284
Carotene, alpha (mcg) 0012.9n/an/a12.93.2
Carotene, beta (mcg) 0029.9n/an/a29.97.5
Cholesterol (mg) 0558368.9n/an/a926.9231.7
Choline (mg) 45.5376.7232n/an/a654.1163.5
Copper (mg) 0.60.10n/an/a0.80.2
Cryptoxanthin, beta (mcg) 013.511.2n/an/a24.76.2
Dietary Fiber (g) 11.800n/an/a11.83
Folate (mcg) 800.670.549.6n/an/a920.8230.2
Folic acid (mcg) 673.800n/an/a673.8168.4
Iron (mg) 20.32.60.9n/an/a23.96
Lycopene (mcg) 000n/an/a00
Lutein + Zeaxanthin (mcg) 78.8754.5372n/an/a1205.2301.3
Magnesium (mg) 96.3181.7n/an/a11629
Manganese (mg) 300n/an/a30.8
Monounsaturated Fat (g) 0.45.54n/an/a9.92.5
Niacin (mg) 25.80.10n/an/a266.5
Pantothenic acid (mg) 1.92.31n/an/a5.21.3
Phosphorus (mg) 472.5297132.6n/an/a902.1225.5
Polyunsaturated Fat (g) 1.82.91.4n/an/a6.11.5
Potassium (mg) 468.120737.1n/an/a712.2178
Protein (g) 45.218.85.4n/an/a69.417.4
Retinol (mcg) 0240126.1n/an/a366.191.5
Riboflavin (mg) 2.20.70.2n/an/a30.8
Saturated Fat (g) 0.74.73.2n/an/a8.62.2
Selenium (mcg) 148.346.119n/an/a213.453.4
Sodium (mg) 8.821316.3n/an/a238.159.5
Sugar (g) 1.20.60.2n/an/a1.90.5
Thiamin (mg) 3.40.10.1n/an/a3.60.9
Total Fat (g) 4.314.39n/an/a27.66.9
Vitamin A (IU) 0810490.3n/an/a1300.3325.1
Vitamin B-6 (mg) 0.20.30.1n/an/a0.60.1
Vitamin B-12 (mcg) 01.30.7n/an/a20.5
Vitamin C (mg) 000n/an/a00
Vitamin D (mcg) 031.8n/an/a4.81.2
Vitamin E (mg) 0.31.60.9n/an/a2.70.7
Vitamin K (mcg) 1.30.50.2n/an/a20.5
Water (g) 52.2114.217.8n/an/a184.246
Zinc (mg) 3.11.90.8n/an/a5.81.4

Note: Totals do not include optional ingredients.