Fresh pasta dough
A recipe from
cooking-ez.com176K3.9 December 6th 2012
For 400 g, you will need:
Times:
Preparation | Resting | Start to finish |
---|
13 min. | 1 hour | 1 hour 13 min. |
Step by step recipe
1 | 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). | ![Fresh pasta dough : etape 25 Fresh pasta dough : etape 25](/images/recettes/base/pates_riz/507-1.webp) |
2 | Start the motor and knead until evenly mixed. | ![Fresh pasta dough : etape 25 Fresh pasta dough : etape 25](/images/recettes/base/pates_riz/507-2.webp) |
3 | Turn the dough out onto a floured worktop. | ![Fresh pasta dough : etape 25 Fresh pasta dough : etape 25](/images/recettes/base/pates_riz/507-3.webp) |
4 | Press 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 Fresh pasta dough : etape 25](/images/recettes/base/pates_riz/507-0.webp) |
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.
July 22th 2024.
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