Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
118,7153.9/5 for 23 ratings
Grade this recipe: Last modified on: December 6th 2012
For 800 g, you will need:
- 0
600 g flour - 1
6 eggs - 2
24 g fine (or table) salt - 3
2 tablespoons white (spirit) vinegar (optional) - Total weight: 954 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Start to finish |
|---|---|---|
| 13 min. | 1 hour | 1 hour 13 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few hours on the fridge, wrapped in film.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.
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.
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 % |
How much will it cost?
- For 800 g : 1.56 €
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...
40,5385/5 for 1 ratings 1 hour 17 min.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Prune Far, Toffee apple upside-down cake, Hamburgers, Milk rolls, Old style brioche, ... All |
| Fine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Bonnevaux apple tart, Sweetcrust pastry (pâte sablée), Classic French white bread, Paté en croute (terrine in a pie crust), Rolled chestnut and apple brioche, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Spinach fritters, Flamiche, Hachis parmentier, Provençal colombier for Pentecost, Leek and Mimolette tart, ... All |
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