Pasta Fresca

Fresh Egg Pasta

Pasta Fresca

Home-made pasta is a must do in the Florentine kitchens for our precious Sunday lunches!

This pasta is made by combining flour and eggs to create a dough that is then rolled out and cut into various shapes, such as fettuccine, tagliatelle, or lasagne. The use of eggs gives the pasta a rich and velvety texture, while the simplicity of the ingredients allows the flavors of sauces and toppings to shine. This recipe is a versatile foundation for countless dishes, from classic favorites like spaghetti carbonara to elaborate creations like tortellini. It is a testament to the craftsmanship and passion that make Italian cuisine renowned worldwide.

Serves 2-3 persons.

Difficulty: Beginner Best Season: Suitable throughout the year



  1. How to make fresh pasta!

    Put the flour onto a flat surface and make a large hole in the middle, pour the eggs. Start mix- ing with a fork or with your fingers including little quantities of flour from the edge into the eggs and keep mixing.

    Knead the dough until it becomes soft and elastic. Add a little more flour if it is too wet and sticky, or warm water if it is too dry.

    This dough is ideal to make different types of pasta: tagliatelle, pappardelle, maltagliati, ravioli, lasagne.

    Stir the dough with a rolling-pin or with a pasta machine more times, each time getting a thinner sheet of pasta. Add flour on each “sheet” only on the underside to avoid that the shape sticks to the surface. When you got enough sheets, spread them on the surface and align little balls of filling along your shape. Now fold one part of the pasta sheet on the part with the balls and press around to eliminate air bubbles.

    Cut the pasta in squares. It’s nice to use a particular round blade to shape the edges in the typical ravioli shape (with “waves”) or just use a knife to give our ravioli a more hand-made look. Sprinkle some flour on a dish and lay the ravioli down covering with a cloth.

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