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
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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.
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Flour
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Fine (or table) salt
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Egg
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