Pasta, egg, fresh, raw
Last updated 4 Nov 2026
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Fresh egg pasta is made from flour and eggs; the figures here describe it raw, before cooking. It mainly provides carbohydrate, with some protein and fibre. Per 100g, it contains 57g of carbohydrate, 11g of protein and 3.3g of fibre, and provides 1200 kJ of energy.
Carbohydrate is a source of energy, while protein supports the growth and repair of body tissues. Fibre helps support normal bowel function. Pasta absorbs water during cooking, so the nutrient content by weight differs from these raw values. Sauces and other additions can also change the meal’s energy, salt and saturated fat content. Full nutrient figures for raw fresh egg pasta are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 282 kcal |
Energy | 1200 kJ |
Fat | 2.9g |
of which saturates | 0.71g |
Carbohydrate | 57g |
of which sugars | 2.1g |
3.3g | |
11g | |
Salt | 0.06g |
Alcohol | 0g |
Water | 27g |
Cholesterol | 15mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
17µg | |
0.3µg | |
0.52mg | |
0mg | |
0.15mg | |
0.09mg | |
2.1mg | |
0.01mg | |
Trace | |
18µg | |
28mg | |
1.5mg | |
31mg | |
156mg | |
186mg | |
Sodium | 24mg |
1mg | |
0.83mg | |
11µg | |
9µg |
Other types of pasta
About these figures
Values are per 100g of the food as described (10 samples, 10 products, including tagliatelle, penne, conchiglie, spaghetti, fusilli). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.