This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
205 K 4.0/5 (32 reviews)
1 hour 15 min.
Easy
0.80 €
400 g
4 IngredientsLast modified on: December 6th 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.
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.
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
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...
103 K5 1 hour 20 min.
This recipe uses (among others)
Flour
Like these other recipes: Zucchini and potato scarpaccia, Cornmeal baps for Anne, Oat shortbread biscuits, Viennese Shortbread, Cheese tart, ... See them all 214
Fine (or table) salt
Like these other recipes: Express chilli con carne, Mustard baps, Small cheese and bacon rolls , Panzanella, Potato gratin, ... See them all 105
Egg
Like these other recipes: Muffin dough, Checkerboard biscuits, Chocolate eclairs, Cookies for Camille, Chocolate mug cake, ... See them all 253
Other recipes you may also like
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018446 K 24.3 45 min.
Chestnut mousse in a whipper
In France, chestnut mousse is sometimes called "Mousse Mont Blanc". It is a delicious combination of whipped cream with chestnut purée, traditionally mixed in very gently. Here is a simple, rapid version, made with a cream... October 18th 202072 K 9 min.
Salad lyonnaise
Salad lyonnaise conjures up the cuisine of the French city of Lyon and the region around: traditionally a salad of dandelion leaves with croutons, lardons and poached eggs. Here is a slightly simpler version with shredded lettuce instead of dandelions. December 29th 202143 K 45 min.
Praline spread
See in this recipe how to make your own spread, much better and healthier than those from the food industry. February 1st 20263,883 1 hour 8 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025357 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-26)
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.