RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	19.1483
Energy (kCal)	744.058
Carbohydrates (g)	105.2459
Total fats (g)	25.8764
Fatty acids, total saturated 20:0 (g)	0.0040
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2755
Fatty acids, total polyunsaturated 17:1 (g)	0.0158
Fatty acids, total trans-monoenoic (g)	0.0343
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2482
Fatty acids, total saturated 4:0 (g)	0.4182
Fatty acids, total trans (g)	0.0502
Riboflavin (mg)	0.6121
Tocopherol, beta (mg)	0.0132
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0092
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.6244
Tocopherol, delta (mg)	0.0792
Arginine (g)	1.2998
Proline (g)	0.8012
Fatty acids, total polyunsaturated 18:1 t (g)	0.0304
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.4884
Adjusted Protein (g)	0.0000
Cystine (g)	0.4058
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	47.9872
Copper, Cu (mg)	0.1754
Maltose (g)	0.0000
Zinc, Zn (mg)	2.0913
Total lipid (fat) (g)	25.8764
Vitamin K (phylloquinone) (g)	1.4968
Cholesterol (mg)	523.8080
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0475
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	65.1400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0290
Vitamin A, IU (IU)	1105.6320
Energy (kcal)	744.0580
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5525
Fatty acids, total saturated 14:1 (g)	0.0092
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5628
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.8088
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0792
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	663.9600
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0766
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2804
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	31.3250
Fatty acids, total saturated 16:0 (g)	6.4361
Carbohydrate, by difference (g)	105.2459
Vitamin D (IU)	108.2400
Fructose (g)	0.0000
Fluoride, F (g)	1.4520
Aspartic acid (g)	1.9866
Tyrosine (g)	0.7896
Potassium, K (mg)	218.2800
Fatty acids, total saturated 12:0 (g)	0.3575
Vitamin A, RAE (g)	318.7200
Serine (g)	1.4130
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0316
Fatty acids, total trans-polyenoic 22:4 (g)	0.0172
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0053
Fatty acids, total saturated 14:0 (g)	1.3274
Histidine (g)	0.4723
Isoleucine (g)	0.9901
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0158
Niacin (mg)	1.1224
Water (g)	112.9714
Fatty acids, total saturated 8:0 (g)	0.1476
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0238
Carotene, beta (g)	24.7040
Sodium, Na (mg)	191.9160
Iron, Fe (mg)	3.2491
Energy (kJ)	3113.8917
Ash (g)	1.7204
Caffeine (mg)	0.0000
Glycine (g)	0.6818
Fatty acids, total trans-polyenoic (g)	0.0158
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0158
Fatty acids, total saturated 18:2 undifferentiated (g)	2.4753
Fatty acids, total polyunsaturated (g)	3.1568
Vitamin E (alpha-tocopherol) (mg)	1.7878
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3997
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2445
Vitamin D (D2 + D3) (g)	2.6400
Vitamin D3 (cholecalciferol) (g)	2.6400
Lysine (g)	1.2933
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0304
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.3997
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0106
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1089
Folate, food (g)	65.1400
Fatty acids, total saturated 20:1 (g)	0.0356
Fatty acids, total monounsaturated (g)	8.6896
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.0209
Fatty acids, total polyunsaturated 16:1 t (g)	0.0040
Fatty acids, total polyunsaturated 17:0 (g)	0.0290
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1320
Choline, total (mg)	393.5881
Fatty acids, total polyunsaturated 16:1 c (g)	0.2614
Fatty acids, total saturated (g)	12.2108
Vitamin B-12 (g)	1.1761
Calcium, Ca (mg)	86.8353
Fatty acids, total saturated 10:0 (g)	0.3273
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0132
Alanine (g)	1.1126
Glutamic acid (g)	2.6829
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0013
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	316.6720
Leucine (g)	1.6475
Folate, DFE (g)	65.1400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0158
Fiber, total dietary (g)	1.6740
Tryptophan (g)	0.2508
Threonine (g)	0.8239
Fatty acids, total polyunsaturated 18:1 c (g)	4.4722
Manganese, Mn (mg)	0.5754
Protein (g)	19.1483
Cryptoxanthin, beta (g)	11.8800
Fatty acids, total saturated 18:1 undifferentiated (g)	7.8867
Betaine (mg)	0.3960
Phosphorus, P (mg)	308.6607
Tocopherol, gamma (mg)	0.6600

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Sift dry ingredients together and stir in a stand mixer with a bread attachment. | 2. In a separate bowl beat together the eggs and oil. | 3. Add beaten eggs/oil to the dry mix and mix well, scraping down the sides as needed. | 4. Let the mixer knead this dough until thoroughly mixed. | 5. Form a ball of dough and wrap in plastic wrap. | 6. Refrigerate the dough for at least an hour. | 7. The dough should be firm enough to roll it out on a clean smooth surface with minimal flouring of surfaces (use corn starch or sweet rice flour to flour surfaces). | 8. Roll out balls of dough the size of golf balls until VERY thin (thin enough to be translucent). | 9. Cut into 3/8 inch strips for linguini, or use for ravioli, lasagna, or whatever else you have in mind. | 10. Cook in gently boiling salted water with oil added (the oil is important for this type of pasta) and cook for 2-3 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tapioca flour	1/4	cup		136.04	33.7022	0.0722	0.0076
rice flour	1/4	cup	sweet	144.57	31.6514	2.3502	0.5609
potato starch	1	tablespoon		-	-	-	-
cornstarch	1/3	cup		162.56	38.9419	0.1109	0.0213
bean flour	1/3	cup		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
xanthan gum	1	tablespoon		-	-	-	-
egg	3			188.76	0.9504	16.5792	12.5532
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Improved Gluten Free Pasta