Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
190 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
234 ml flour - 2
2 egg - 3
8.4 ml fine (or table) salt - 4
½ tablespoon white (spirit) vinegar (optional)
Change these quantities to make:
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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: 234 ml flour, 2 egg, 8.4 ml 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 €
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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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This recipe uses (among others)
Flour
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Fine (or table) salt
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Egg
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