Fresh pasta dough

A recipe from
166K3.9 December 6th 2012
Fresh pasta dough
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For 400 g, you will need:


PreparationRestingStart to finish
13 min.1 hour1 hour 13 min.

Step by step recipe

1Put 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).Fresh pasta dough : etape 25
2Start the motor and knead until evenly mixed.Fresh pasta dough : etape 25
3Turn the dough out onto a floured worktop.Fresh pasta dough : etape 25
4Press out quickly into a large rectangular cake, wrap in plastic film and refrigerate for at least 1 hour before using.Fresh pasta dough : etape 25


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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September 24th 2023.