For years, fresh pasta was synonymous with so-called ‘homemade pasta’ Typically, homemade pasta is made using a soft wheat flour (Tipo 00) and the addition of fresh eggs. Fresh egg pasta is the pinnacle of all pasta making, especially if it is made by hand. Today, egg pasta is manufactured on a large scale and is even available in dried form.
Soft wheat flour has a very different taste to durum semolina flour. Since durum semolina flour is higher in proteins, there is rarely any need to add egg, although there are varieties of pasta that do. Soft wheat flour being low in protein, requires the protein available in eggs to help it hold up to shaping and cooking.
The types of fresh pasta being made across Italy, vary from north to south. In the north, where soft wheat grains are more readily available, more egg pasta is made. Central Italy, often the two types of flours are combined and form into doughs with or without egg. In the south, durum wheat semolina flour is more popular and therefore less egg pasta is made.
We continue to learn about the different types of pasta dough and as we do, we are sharing them with you.
Check out our selection of pasta dough recipes and much more at The Big Dream Factory Recipes.
Of course, this is a very general outline of fresh pasta. We say this because every tiny town and village, city and region, has its own way of making fresh pasta. But there are some simple rules that apply to help make things easy:
- Fresh egg pasta is not suitable for making shaped pasta like trofie, orecchiette or cavatelli. The shapes will not hold well.
- Fresh egg pasta is perfect for making ‘ribbon’ pasta like pappardelle, fettuccine, lasagna. In fact, it is considered to be a bit of a treat.
- Making fresh egg pasta sheets of lasagna is where all stuffed pasta begins: tortellini, ravioli or agnolotti.
- When making angel hair, spaghetti or linguine at home, use fresh pasta made with durum wheat semolina flour and water.
- It is possible to combine soft wheat flour with finely ground durum wheat and form a dough with water or egg, or both. This hybrid pasta dough is great for all sorts of pasta shapes. Experimentation is the key here.
The great advantage to making fresh pasta is that you can add flavor and color. Add herbs to your fettuccine for example:
Another great advantage is the fun you can have creating your fresh pasta. Italian food is a family affair so share and it starts with flour, water, egg, a good sauce and great company.
Buon appetito!