Fresh pasta dough
You can use this dough to make lasagne, ravioli, spaghetti, etc. - in fact, any fresh pasta you wish.
178K 3.9/5 based on 31 reviews
Last modified on: December 6th 2012
Keywords for this recipe: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: 462 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 13 min.
Resting: 1 hour
All in all: 1 hour 13 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 20 % | 220 20 % | 20 3 % | 1,240 60 % | 5,200 60 % |
| Per 100 g | 9 4 % | 50 5 % | 4 1 % | 270 10 % | 1,130 10 % |
How much will it cost?
- For 400 g : 0.78 €
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...
77K5 1 hour 17 min.
This recipe uses (among others)
Flour
Like these other recipes: Chestnut and hazelnut biscuits, Pistachio "Financiers", Liège waffles, Nanou's apple and almond cake, Nanou's chocolate cake, ... See them all 194
Fine (or table) salt
Like these other recipes: Hasselback or "Swedish-style" potatoes, X-Files cookies, Chocolate mousse, Souda salad, Benoîton, ... See them all 97
Egg
Like these other recipes: Kugelhof for Nanou, Oatmeal cake, Oat shortbread biscuits, Household cake (Gâteau de ménage), Biscuit de Savoie sponge cake, ... See them all 222
Other recipes you may also like
Boulangère tart tatin with vine nectarines
You may already be familiar with the famous apple tarte tatin, but here's a very tasty bakery version, with vine nectarines and croissant dough.September 18th 20241,355 1 hour 27 min.
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.February 21th 2011298K 24 32 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.1M 364.7 5 hours 6 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.July 27th 2013488K5 49 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.September 16th 2020515K 44.2 14 hours 27 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.