Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
191 K 3.9/5 (31 reviews)
1 hour 15 min.
Easy
200 g
4 IngredientsLast modified on: December 6th 2012
For 200 g, you will need:
- 1
150 g flour - 2
2 egg - 3
6 g fine (or table) salt - 4
½ tablespoon white (spirit) vinegar (optional) - Total weight: 235 grams
Change these quantities to make:
Change measures:
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: 150 g flour, 2 egg, 6 g fine (or table) salt and - if necessary - ½ 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 110 RDI=10 % | 9 RDI=1 % | 620 RDI=30 % | 2,600 RDI: 30 % |
| Per 100 g | 9 RDI=4 % | 50 RDI=5 % | 4 RDI=1 % | 270 RDI=10 % | 1,130 RDI: 10 % |
How much will it cost?
- For 200 g : 0.40 €
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...
89 K5 1 hour 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Shortcrust pastry (pâte brisée), Household cake (Gâteau de ménage), Far Normandy-Brittany, Clafoutis batter, Foie gras fingers, ... See them all 201
Fine (or table) salt
Like these other recipes: Tomato and cream cheese terrine, French dressing (vinaigrette), Sea bass with Indian spices, How to prepare cucumber, Chinese style chicken, ... See them all 100
Egg
Like these other recipes: Spinach and ricotta ravioli, Amandier (gluten-free almond cake), French toast "cordon bleu", Lemon tart, Plain cake, ... See them all 236
Other recipes you may also like
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011270 K3.9 50 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017941 K 54 20 min.
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...October 20th 2012782 K 43 25 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...April 3rd 20201.71 M 304.0 7 days 15 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it.June 5th 20153.39 M3.5 1 hour 9 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.