Pasta fresca
Pasta fresca is fresh, homemade pasta dough made from flour and eggs, or durum semolina and water, cooked straight away rather than dried.
How to
The classic ratio is one egg per 100 g of flour (tipo 00). Knead the dough for 8 to 10 minutes until smooth and elastic, then wrap and rest it for 30 minutes. Roll it thin and cut.
In flexitarian cooking
Egg-free pasta from durum semolina and water is naturally vegan. Fresh pasta cooks in 2 to 4 minutes and soaks up sauces especially well.
Tip
If the dough is dry and crumbly, wet your hands rather than pouring water into the dough. If it is sticky, dust it with semolina instead of flour.
Related recipes
Homemade linguine, Homemade linguine with pumpkin bolognese, Homemade asparagus ravioli
The right tool
For kneading, dividing and cleaning your work surface, use our Stainless Steel Dough Scraper & Cutter.
Related terms
P