Fresh pasta dough

A recipe from cooking-ez.com

For 400 g, you will need:

• 1 300 g flour
• 2 3 Eggs
• 3 12 g fine (or table) salt
• 4 1 tablespoon white (spirit) vinegar (optional)
• Total weight: 465 grams

Times:

Preparation	Resting	Start to finish
15 min.	1 hour	1 hour 15 min.

Step by step recipe

• 1: Put into a food processor bowl: 300 g flour, 3 Eggs, 12 g fine (or table) salt and - if necessary - 1 tablespoon white (spirit) vinegar (see below).
• 2: Start the motor and knead until evenly mixed.
• 3: Turn the dough out onto a floured worktop.
• 4: Press out quickly into a large rectangular cake, wrap in plastic film and refrigerate for at least 1 hour before using.

Remarks

The proportions for this dough are very easy to remember: 100 g flour to 1 egg and 4 g fine salt.
This dough tends to turn brown rapidly, so if you are making it for use the next day, add 1 tablespoonful of white vinegar to the ingredients before kneading to slow down the discolouration.

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