Making fresh pasta is simple and fun! Depending on where you go in Italy, the "pasta fresca" can be made in many different ways, from fresh egg pasta to durum wheat semolina. It depends how you want to shape your fresh pasta - so depending on the shape you want, you can make a particular pasta dough.
So, today we're making egg pasta, Pappardelle and Tagliatelle!
If you want to make fresh egg pasta, this is because you are looking for shapes like pappardelle, garganelli, tagliatelle, tortellini, agnolotti... all the pasta more traditionally used in Northern Italy.
Now, how should you store fresh pasta? If you are not going to cook your pasta right away, then take a wooden board, sprinkle it with semolina and let the pasta dry on the board for around 15 minutes. After this, loosely fold the pasta or form them into small nests. Let the pasta dry again for another 15 minutes, before wrapping it and keeping it refrigerated for up to 48 hours.
Now that you have your pasta, you're ready to add a beautiful Italian sauce. Head to our recipes for the perfect sauces to combine with your fresh pasta!