1,544 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Fresh pasta dough

Name: Fresh pasta dough
Prep time: 1 h 13 min
Total time: 1 h 13 min
Yield: 400 g
Cuisine: French
Ingredients: 300 g flour; 3 eggs; 12 g fine (or table) salt; 1 tablespoon white (spirit) vinegar

You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.

202 K 4.0/5 (32 reviews)

1 hour 15 min. difficulté

Easy

0.80 €

400 g

4 Ingredients

Last modified on: December 6^th 2012

For 400 g, you will need:

1 300 g flour
2 3 eggs
3 12 g fine (or table) salt
4 1 tablespoon white (spirit) vinegar (optional)
Total weight: 465 grams

Times for this recipe

Preparation: 15 min.

Resting: 1 hour

All in all: 1 hour 15 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.

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).

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.

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	50 RDI=20 %	220 RDI=20 %	20 RDI=3 %	1,240 RDI=60 %	5,200 RDI: 60 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	4 RDI=1 %	270 RDI=10 %	1,130 RDI: 10 %

Possible allergens in this recipe: Gluten, egg, Sulfites

How much will it cost?

For 400 g : 0.80 €

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...
100 K5 1 hour 20 min.

This recipe uses (among others)

Other recipes you may also like

Exotic fruit tart

An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.

May 27^th 2020338 K5 2 hours 25 min.

Oven omelette

For this omelette with a difference, we'll fry sliced potatoes, bacon (lardons) and onions, then pour the beaten eggs over and finish cooking everything together in the oven. The French sometimes call this an "Omelette of Moyenmoutier" after a village in the Vosges.

May 21^th 201775 K4.6 55 min.

Flaked almond tart

This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar. There's no point denying it, this is a rich dessert...

August 27^th 201765 K4.8 1 hour 25 min.

Cream sauce with Vin Jaune

This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour.

October 3^rd 2018256 K4 50 min.

Piped petits-fours

As the name suggests, these are piped into shape using a forcing bag. These dainty little macaroon-like cakes are made with marzipan and have a soft, moist texture.

December 30^th 2019141 K1 1 day 35 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.