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Fresh pasta dough

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

140K 26 4

Last modified on: December 6^th 2012

Keywords for this recipe:Pasta Pasta dough Ravioli Lasagna

For 800 g, you will need:

1 600 g flour
2 6 eggs
3 24 g fine (or table) salt
4 2 tablespoons white (spirit) vinegar (optional)
Total weight: 954 grams

Change these quantities to make: 200 g 400 g 800 g 1 kg 200 g

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Start to finish
13 min.	1 hour	1 hour 13 min.

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Step by step recipe

Stage 1 - 3 min.

Put into a food processor bowl: 600 g flour, 6 eggs, 24 g fine (or table) salt and - if necessary - 2 tablespoons 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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,485 Kcal or 10,404 Kj	92 gr	445 gr	38 gr
124 %	35 %	42 %	6 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
260 Kcal or 1,089 Kj	10 gr	47 gr	4 gr
13 %	4 %	4 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 800 g : 1.56 €

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Note : These prices are only approximate.

Some recipes that use 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...
52K5 1 hour 17 min.

See all recipes that use it

Source

Home made.

This recipe uses (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Lobster Thermidor, Cornmeal baps for Anne, Sausage mushroom and cheese crumble, Plain cake, Aperitif rolls, ... All
	Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Pâté de campagne, Old style brioche, Thin summer tart "à la grecque", Shortcrust pastry (pâte brisée), ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Small ratatouille with , Prune Far, Leek and fresh tuna tart, Yeast-based flaky dough (for croissants), Apple custard tart, ... All

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