Fresh egg pasta, red, homemade, raw: calories & nutrition facts
100 g of fresh egg pasta, red, homemade, raw contain 253 kcal (1,067 kJ), 9.9 g protein, 40.3 g carbohydrates (of which 0.8 g sugar), 5.1 g fat and 3.1 g fiber.
Source: German Nutrient Database (BLS 4.0), Max Rubner-Institut. BLS designation: Fresh egg pasta, red, homemade, raw · BLS code X700212
- Calories
- 253 kcal
- Protein
- 9.9 g
- Carbs
- 40.3 g
- Fat
- 5.1 g
- Fiber
- 3.1 g
- Sugar
- 0.8 g
- Salt
- 1 g
Nutrition for your portion
- Calories
- 253 kcal
- Protein
- 9.9 g
- Carbs
- 40.3 g
- Sugar
- 0.8 g
- Fat
- 5.1 g
- Fiber
- 3.1 g
for 100 g
Energy split
- Protein16 %
- Carbs65 %
- Fat19 %
All nutrition facts per 100 g
| Nutrient | Amount | % NRV |
|---|---|---|
| Energy | 253 kcal / 1,067 kJ | |
| MACRONUTRIENTS | ||
| Protein | 9.9 g | |
| Fat | 5.1 g | |
| Carbohydrates | 40.3 g | |
| Sugar | 0.8 g | |
| Fiber | 3.1 g | |
| Salt | 1 g | |
Vitamins and minerals for this food will be added soon.
% NRV = share of the EU nutrient reference value for adults (Regulation 1169/2011). “Traces” = below the limit of quantification.
Variants & preparations
- Fresh egg pasta with basil (boiled with salt) · 160 kcal
- Fresh egg pasta with baked pumpkin, in white basic sauce with cream · 128 kcal
- Fresh egg pasta with semolina, green, homemade, raw · 236 kcal
- Fresh egg pasta with dices of boiled ham and white basic sauce · 146 kcal
- Fresh egg pasta Ravioli, filled with beef mince · 144 kcal
- Fresh egg pasta Ravioli with minced meat filling, in tomato sauce from white basic sauce · 114 kcal
- Fresh egg pasta Ravioli, vegetarian filled with asparagus and ricotta · 113 kcal
- Fresh egg pasta Ravioli vegetarian filled, with boiled vegetables in white basic sauce · 92 kcal
- Fresh egg pasta spaetzle with beef goulash simple · 133 kcal
- Fresh egg pasta spaetzle with cheese · 155 kcal
- Fresh egg pasta spaetzle with sauerkraut · 83 kcal
- Fresh egg pasta spaetzle, homemade, raw · 220 kcal
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German Nutrient Database (Bundeslebensmittelschlüssel, BLS) 4.0, Max Rubner-Institut, 2025 · X700212 · Data: BLS 4.0 (2025)