Fresh pasta dough

Fresh pasta dough is a versatile, uncooked base for a wide variety of Italian pasta shapes, made by combining flour and eggs (or water) into a smooth, elastic dough. Originating from Italy, it is the foundation for beloved dishes like fettuccine, ravioli, and lasagna. The simplicity of its ingredients allows the texture and quality of the final pasta to shine.

🍽️ Nutrition at a glance

Fresh pasta dough is primarily a source of carbohydrates for energy, with a moderate amount of protein from the flour and eggs. A typical serving provides a good amount of B vitamins and iron, with a calorie range of approximately 300-400 kcal per 100g of uncooked dough.

Nutrition breakdown

Calories	350 kcal
Protein	12 g
Carbs	65 g
Fat	4 g
Fiber	3 g
Sugar	2 g
Sodium	10 mg
Iron	3.5 mg
Thiamin (B1)	0.5 mg
Niacin (B3)	5 mg
Folate	100 mcg
Selenium	25 mcg
Manganese	0.8 mg
Phosphorus	130 mg
Magnesium	25 mg

Per 100 g (uncooked dough) · estimated, varies by recipe

💡 What's interesting

The cultural heart of fresh pasta lies in its regional diversity across Italy, with each area boasting unique shapes and traditions. Nutritionally, using whole wheat or alternative flours can significantly increase its fiber and mineral content compared to refined white flour versions.