Fresh Pasta Dough, Homemade Pasta Dough
by Tarla Dalal
Added to 35 cookbooks
This recipe has been viewed 44465 times
This is a basic recipe to make lasagne and cannelloni sheets, tortellini , ravioli , fettuccine or tagliatelle. You can make a plain pasta dough or flavour it with herbs or vegetable purée to get a herb pasta or spinach pasta.
The prepared pasta dough must be kneaded very well to make the rolling of pasta simpler. The firmer the dough is, the better the pasta will be. The pasta dough can be used and cooked as soon as it is made or wrapped in plastic film and refrigerated for upto 2 days.
Method- Combine all the ingredients in a deep bowl, mix well and knead into a semi-soft dough using enough water.
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- Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
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- Use as required.
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Nutrient values per cup
| Energy | 738 cal |
| Protein | 9.7 g |
| Carbohydrates | 65 g |
| Fiber | 0.3 g |
| Fat | 48.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 454 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 2.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0 mcg |
| Calcium | 20.2 mg |
| Iron | 2.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.2 mg |
| Potassium | 114.4 mg |
| Zinc | 0.5 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
See more reviews
No review of this type was found
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