Fresh pasta

Fresh pasta authenticity of a recipe

You are lovers of the fresh pasta? Know that there is only one way to get it: get your hands dirty and choose each ingredient of the recipe wisely. It is a symbol of made in Italy food: with it it is possible to package numerous types of pasta, such as tagliatelle, tagliolini, lasagna and macaroni. The same stuffed pasta dresses the inside with a wrapper of puff pastry.

Necessary ingredients indicated for an excellent, authentic, fresh pasta, are only two: eggs and wheat flour, to be sieved (about 100 g or 110 per egg). The true recipe of fresh pasta does not require water, but a constant manual processing in order to obtain a homogeneous mixture, in which the properties of its two elements stand out. To have a result up to the standard of the traditional recipe, it is important to select only top quality types of food, with certified origin and freshness, excluding GMOs a priori.

The centuries-old experience recommends making a fountain and mixing the two main actors slowly with a fork (in order to beat whites and egg yolks together), and then moving on the work surface to the most tiring work, by hand, until you have a homogeneous ball of pasta. In cases of lack of time, it is imperative to rely on Italian production.