This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
203 K 4.0/5 (32 reviews)
1 hour 15 min.
Easy
0.80 €
400 g
4 IngredientsLast modified on: December 6th 2012
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 for this recipe
Preparation: 15 min.
Resting: 1 hour
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 3 min.
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).
Stage 2 - ⌛ 7 min.
Start the motor and knead until evenly mixed.
Stage 3 - ⌛ 3 min.
Turn the dough out onto a floured worktop.
Stage 4 - ⌛ 1 hour
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.
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.
Keeping: A few hours on the fridge, wrapped in film.
Source: Home made.
Nutritional information
How much will it cost?
- For 400 g : 0.80 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
How to make ravioli
In theory, making ravioli is fairly simple: just roll out wide bands of thin fresh pasta dough and encase small pieces of pre-prepared filling between two sheets of pasta. In practice, it's a bit trickier than that and having the right equipment is important. This recipe shows you how to make...
101 K5 1 hour 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Oat financiers for Louise, Carbonnade, Strawberry and rhubarb crumble, Pretzels, Toffee apple upside-down cake, ... See them all 211
Fine (or table) salt
Like these other recipes: Tomato ladybirds, Tomato feuilleté with pesto, Hamburgers, Household cake (Gâteau de ménage), French dressing (vinaigrette), ... See them all 103
Egg
Like these other recipes: Clementine Creamy, Lime (or lemon) curd, Cramique, Household cake (Gâteau de ménage), Tomato omelette, ... See them all 248
Other recipes you may also like
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011411 K3.8 35 min.
Potato purée
The French have fond childhood memories of this, and while nothing will ever be as good as "Maman" made, here's a fairly straightforward way to make it. October 3rd 2010255 K5 1 hour 35 min.
Gratin slices with spinach
A slice of bread with a gratin of bechamel containing hard-boiled egg and topped with cheese, served with fresh spinach. March 20th 2013108 K4.1 1 hour 35 min.
Bacon and cabbage omelette
A classic, peasant-style omelette with fried bacon bits and blanched green cabbage. April 26th 201779 K4 50 min.
How to peel pistachios
If you buy pistachios shelled but still in their skins (cheaper than ready peeled), you shouldn't use them like this. They need to be "skinned", removing the skin which is pretty unpleasant to eat. Here's a fairly easy way to do it. May 20th 2020152 K3.3 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-15)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.