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Recipe by
Fettuccine alla Marinara are a delicious Italian first course, originating from the Campania region. This recipe combines the delicacy of fresh pasta with tasty mussels and tomato sauce.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 1: Arrange the flour in a well on the pastry board, crack the eggs into the center, and add a pinch of salt
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten, Eggs, Celery, and Molluscs
In gray: not detectedDetected
| Average values | Per serving444 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,453 kJ586 kcal | 553 kJ132 kcal |
| Fat | 7.54 g | 1.7 g |
| of which saturated fatty acids | 1.42 g | 0.32 g |
| Carbohydrates | 81.25 g | 18.32 g |
| of which sugars | 3.41 g | 0.77 g |
| Fibre | 2.79 g | 0.63 g |
| Protein | 40.98 g | 9.24 g |
| Salt | 0.8 g | 0.18 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
