Rich pasta dough
Rich pasta dough is a luxurious, egg-heavy Italian dough used to make silky, tender pasta like fettuccine. Its signature golden color and supple texture come from a high ratio of egg yolks to flour, often with the addition of butter or cream. This style of pasta is a hallmark of Northern Italian cuisine, particularly from regions like Emilia-Romagna.
🍽️ Nutrition at a glance
This pasta is primarily a source of carbohydrates for energy and provides a significant amount of protein and fat from the eggs. A typical serving offers a good dose of B vitamins, iron, and selenium, with a calorie count generally ranging from 300 to 400 kcal.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 12 g |
| Carbs | 45 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 10 mg |
| Selenium | 30 mcg |
| Thiamin (B1) | 0.3 mg |
| Riboflavin (B2) | 0.2 mg |
| Folate | 80 mcg |
| Iron | 2.5 mg |
| Phosphorus | 150 mg |
| Choline | 50 mg |
| Vitamin A | 120 mcg |
Per 1 cup cooked fettuccine (140 g) · estimated, varies by recipe
💡 What's interesting
The high egg content makes this dough incredibly forgiving and elastic, allowing for extremely thin, hand-rolled sheets. Nutritionally, the eggs transform a simple carbohydrate base into a more balanced meal with higher-quality protein and essential nutrients like choline.
