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Fresh pasta dough (Slideshow version)
Stage 4/4 : 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.