Pasta Fresca

Home made pasta is the most traditional dish in all Italy. From one single recipe you can obtain diverse shapes: tagliatelle, tagliolini, lasagne, ravioli, tortellini and many more.
Unfortunately, because most of the people never have much time to spend in the kitchen, Pasta Fresca is no longer made at home very often. Even in Italy people buy Pasta Fresca at the bakery.
However, if we think about it, we don't need much time to make a good pasta. All the ingredients are kneaded in about 15-20 minutes, 30 minutes is the time that the dough need to rest, 15 more minutes are required to stretch out the dough and cut out the shapes we desire.
It's more complicate to explain it then actually do it!


Here some tips. First of all we should use a wood surface because its roughness is more suitable then a smooth surface. Always use one egg for each 100g of flour. Dig a hole in the flour and pour the eggs slightly bitten into the hole, then start mixing everything with your fingers trying to do not let the eggs going out from the hole. Avoid to knead close to open windows since cool air can dry the dough. The dough is kneaded for no more then 10-15minuts then wrapped in a wet cloth (or cling wrap) and placed to rest for 30 minutes. When you stretch the dough remember to put some flour on the surface and on the rolling pin. Rotate the dough several times till you obtain a thin layer.

Stretch the dough always pushing the rolling pin forwards.

Once you have got a thin layer cut out the shapes that you like.

Now explore the blog to get inspired and make a succulent sauce for your pasta!