Fresh pasta

Fresh Pasta. The recipes of the tradition with the chef suggests

How much poetry there is in fresh pasta… The fresh pasta dough is love and knowledge. The fresh pasta takes us back in time to when we watched our grandmothers work the pastry board for Sunday lunch. Personally, ever since I was a child I always saw an art behind that thoughtful and attentive endeavor.

By chef, then, I had the confirmation: yes, make the fresh pasta to test of taste of the grandmother is an art. And it seems that this ability can be captured only by inheritance. It is not so obviously. As for all things, simply proceed with care – the same that we put in everything we do for those who love -, follow the recipe and… my advice from chef connoisseur and amateur of fresh pasta.

Things to know about fresh pasta

If before putting their hands in dough, do you want to know more about the fresh pasta, here I give you a little information on the topic.

Let us begin by making some distinction between the various types of homemade pasta. One of the most tasty is fresh egg pasta, typical specialty of different areas of our country. Certainly, if we were to indicate the queen of egg pasta between the regions of Italy, we would not have doubts: Emilia-Romagna. Here the art of pulling the pastry is a sacred thing. The most important thing is the choice of eggs which, in addition to the flavor, must give the pasta the typical golden color.

In the recipe dedicated, that you find in the list above, you svelo all secrets for a egg pasta to proof of emiliano… and Romagna.

Ah, you will also find the recipes of the anolini, cappelletti and tortellini. By the way, an honorable mention goes to the fresh pasta stuffed, we delight with their heart of lean or meat. When then the tradition meets the haute cuisine, take life sublime gourmet stuffed that tease palates to the constant search for novelty.

Finally, another distinction can do on the plane of the working of the paste: there are pastes which are processed exclusively by hand and others that are born from the encounter between the slurry and special tools. Some example? Spaghetti alla chitarra, whose first homeland is the Abruzzi; the calabrians Maccheroni al ferretto , the sicilian busiati or Fusilli of Molise homemade, where patiently you will work on one to one of the pieces of pasta with an underwire, precisely; the malloreddus, the gnocchetti sardi that are passed over a dustbin of straw said so ciuliri, to create the features rows.

Here then from my cookbook, the list of fresh pasta Italian recipes:

  • agnolotti
  • anolini alla parmigiana
  • anolini alla piacentina
  • blecs
  • busiate
  • canederli
  • cappelletti
  • casonsèi
  • ciriole
  • culurgiones
  • fregnacce
  • fregola
  • gnocchi alla romana
  • gnocchi di patate
  • lagane
  • lasagne classiche
  • lasagne verdi
  • lorighittas
  • maccheroni al ferretto
  • maccheroni alla mugnaia
  • minchiareddi
  • mischiglio
  • ndurciullune
  • orecchiette
  • pansotti
  • pappardelle
  • passatelli
  • pasta all’uovo
  • pisarei
  • ravioli con le rosole
  • spaghetti alla chitarra
  • strangolapreti
  • strascinati
  • taccozze
  • tagliatelle
  • testaroli
  • trofie
  • tortellini


Most important ingredients: flour and semolina

Taste, consistency of the dough, cooking resistance. Are the three elements to which we must think at the moment in which we prepare fresh pasta. All three, well see, have to do with the flour or semolina choices for the dough. Here you the list of types of flours used most for fresh pasta of the different regional traditions:

  • Wheat flour type 00 (rarely type 0);
  • durum wheat semolina;
  • buckwheat flour;
  • corn flour;
  • spelt flour (typical is spelt pasta del Molise);
  • chestnut flour (used for example for the Valdostane fettuccine);
  • barley flour ( mixed with flour for the minchiareddi and other types of pasta of Salento)

You must be wondering what type choose for your fresh pasta. Every doubt will be dissolved in recipes that you find in this page, where you pointing to the flour to be preferred from time to time, and how to handle the dosages in order to obtain a perfect mix. And now, how we says in Italy: hands in dough!

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