1,552 easy and fully explained recipes, with +66K photos and 78 videos

Fresh pasta dough

Name: Fresh pasta dough
Prep time: 1 h 13 min
Total time: 1 h 13 min
Yield: 400 g
Cuisine: French
Ingredients: 300 g flour; 3 eggs; 12 g fine (or table) salt; 1 tablespoon white (spirit) vinegar

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. difficulté

Easy

0.80 €

400 g

4 Ingredients

Last modified on: December 6^th 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.

When should you start or finish this recipe?

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.

Keeping: A few hours on the fridge, wrapped in film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	220 RDI=20 %	20 RDI=3 %	1,240 RDI=60 %	5,200 RDI: 60 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	4 RDI=1 %	270 RDI=10 %	1,130 RDI: 10 %

Possible allergens in this recipe: Gluten, egg, Sulfites

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...
100 K5 1 hour 20 min.

This recipe uses (among others)

Other recipes you may also like

Real custard sauce (crème anglaise)

Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts.

January 17^th 2018441 K 24.3 45 min.

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.

February 21^th 2011776 K3.5 8 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018443 K 15 30 min.

How to prepare an avocado

Here is how to get from an avocado only the flesh of the fruit.

January 9^th 2010211 K 14 15 min.

You should not leave egg yolks in contact with sugar

You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.

February 21^th 2011139 K5

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.