Italian fresh pasta

Fresh pasta (pasta fresca) hails mainly from the north and centre of Italy, where the sun does not shine as strongly as it does in the south, so pasta is made to be eaten straight away rather than being slowly dried.

There are many regional variations when it comes to making pasta dough. In Emilia Romagna, particulary in Bologna, they like to use a lot of eggs, which  results in a very yellow , rich pasta. Ligurians use fewer eggs – sometimes only one to each half a kilo of flour – to produce a lighter pasta in terms of both colour and density sometimes an almost white pasta is made without any eggs at all,

Once you have mastered the art of making fresh pasta – and this might take a few attempts – i hope you will enjoy making it and find it a very satisfying experience. but but of course if time is an issue and you can find some good-quality fresh pasta from the shop by all means buy it!

as for choise of sauce fettuccine, tagliatelle, pappardelle, lasagnette and maltagliati all go well with rich sauces – particuarly ragus , thick tomato sauces, and thick cream sauces, such as tomato sauces, light cream sauces and those based on butter and oil