Pasta Dough
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 190 mg | (5 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 4 egg yolks
- 2 eggs
- salt
Preparation steps
Place the flour in a bowl.
Put the egg yolks in another bowl.
Add the two eggs and some salt to the egg yolks.
Spread the flour onto a work surface.
Make a well in the middle of the flour with a small spoon or hand.
Pour the egg mixture into the well.
Take a little salt between three fingers and sprinkle over the eggs.
Add a little more salt if you like it spicy.
With a fork, stir the eggs, gradually grabbing some flour from the edges and stirring in.
Once no more liquid components are visible, you can begin to knead with your hands.
Knead 5-10 minutes.
If the dough has too soft a texture, work in a little more flour.
If the dough is too tight, add a little lukewarm water.
The dough should be firm, but should feel soft and smooth.
Form the finished dough into a ball.
Wrap the dough with plastic wrap (or a damp cloth, if you prefer).
Let it rest covered for 30 minutes at room temperature.
After the rest period the dough is ready for further processing. Now one can prepare for different pasta types like tagliatelle, lasagne or ravioli.
