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...
100 K5 1 hour 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Panettone, Gâteau Basque , Lemon and lime cakes, Sesame cookies, Cigarettes Russes (Piroulines), ... See them all 210
Fine (or table) salt
Like these other recipes: Flamiche, French dressing (vinaigrette), Bonnevaux apple tart, Sea bass with Indian spices, Rémoulade dressing, ... See them all 103
Egg
Like these other recipes: Hamburger buns, "BN style" chocolate-filled biscuits, Galette Charentaise, Cannelés, Polpete, ... See them all 248
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
Montbenoit's canapés
A recipe from Franche-comté (lovely region of eastern France): large slices of bread coated with melted shallot, grilled bacon dice, a big slice of Morbier (cheese from the same region) and a brief spell in the oven. It really is a winter dish. October 13th 2010292 K4.6 1 hour 45 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual. July 9th 2018433 K4.8 7 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010399 K 154 50 min.
Croque-monsieur
A classic of French "street food" or bistros: a slice of ham between two slices of bread spread with béchamel sauce. The sandwich is then sprinkled with cheese and toasted in the oven. August 1st 2010274 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-18)
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.