Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Italian · Pasta
Fresh Homemade Pasta
Classic Italian fresh pasta made with egg yolks and semolina. Perfect for weeknight dinners and great for making ahead and freezing.
Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating
Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Mix regular flour and semolina together well.
2
Add egg yolks and salt to the flour mixture and knead thoroughly until the dough is smooth and uniform.
3
Let the dough rest for about 30–40 minutes so it becomes more elastic and easier to work with.
4
Roll the pasta to your desired thickness and cook in boiling water, or freeze it for later.
Comments
Log in to leave a comment.
No comments yet. Be the first!