Fresh Egg Pasta


by: Gina2

You can also cut and make ravioli from the sheets of fresh pasta dough.


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serves: 8

1 2/3 cups (225 g) all-purpose flour

1/4 teaspoon salt

1/2 teaspoon olive oil

2 medium eggs

4 medium egg yolks

Nutrition Facts
Fresh Egg Pasta

Servings Per Recipe: 8

Amount per Serving

Calories: 217

  • Total Fat: 4.1 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 135.9 mg
  • Sodium: 95 mg
  • Total Carbs: 36.2 g
  •     Dietary Fiber: 1.3 g
  •     Sugars: 0.2 g
  • Protein: 7.6 g

how is this calculated?

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1.  Put all the ingredients into a food processor and blend until they come together into a dough.

2.  Tip out onto a work surface and knead for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 10 to 15 minutes before using.

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