Fresh pasta dough


Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
178K 3.9/5 based on 31 reviews
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Last modified on: December 6th 2012

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For 200 g, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 13 min.
Resting: 1 hour
All in all: 1 hour 13 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.
Fresh pasta dough
Put into a food processor bowl: 0 kg 8 g flour, 2 Eggs, 0.3 oz fine (or table) salt and - if necessary - ½ tablespoon white (spirit) vinegar (see below).

Stage 2 - 7 min.
Fresh pasta dough
Start the motor and knead until evenly mixed.

Stage 3 - 3 min.
Fresh pasta dough
Turn the dough out onto a floured worktop.

Stage 4 - 1 hour
Fresh pasta dough
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 recipe30 10 %110 10 %10 2 %660 30 %2,750 30 %
Per 100 g10 4 %40 4 %4 1 %260 10 %1,080 10 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Egg, Sulfites
How much will it cost?
  • For 200 g : 0.46 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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