Fresh Pasta

Fresh pasta is truly a work of art, and it requires an in-depth knowledge of primary sources and fine techniques. Starting from the flour, with each type of pasta having its own specific flour. For finer pasta we use normal white flour, while for a more rustic feel we opt for a higher percentage of semolina flour. If on the other hand a whole-wheat flour is used, which is higher in protein levels, one obtains a pasta with a longer cooking time.

The basic recipe for fresh pasta dictates a mixture of one (1) egg for every 100g of superfine flour. It can also be prepared with flour and water, without eggs, in which case a pinch of salt and lukewarm water is needed to facilitate the hydration of the starch.

Only with time and many various different mixtures one will obtain the perfect pasta dough. Here is when the sfogline come in, our very own wonder women! Their extreme knowledge and fine technique are second to none, and are capable to understand the pasta mixture from a simple touch because of the many variables that come into play in such a delicate process. Small things, such as the strength of the flour, or even the size of the eggs used, can make a big difference to the end result obtained.

After the dough is kneaded properly, it is kept to rest for around 20 minutes. Using a traditional rolling pin, it is then flattened out as desired on a wooden pastry board, or even on a marble surface, in order to obtain a precise and correct consistency.

There are also various types of fresh pasta, amongst which cornmeal pasta, black pasta, red pasta, garlic & parsley pasta, chilli pasta, pasta with cocoa, buckwheat pasta, sweet pasta, gluten-free pasta and much more. There is truly no limit for the creativity of a master pasta-maker!

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