How to Make Fresh Pasta
From economical whole-egg dough to rich yolk pasta, semolina, water dough and naturally coloured fresh pasta.
- 00 & Semolina Whole-Egg Pasta DoughPasta all'uovo con semolaA firmer whole-egg dough blending 00 flour with remilled durum semolina.
- Beetroot Pasta DoughPasta alla barbabietolaNaturally purple-red fresh pasta made with cooked beetroot.
- Classic Whole-Egg Pasta DoughPasta fresca all'uovoThe economical fresh pasta formula: 100 g flour to one whole egg.
- Pure Semolina Whole-Egg Pasta DoughPasta fresca all'uovo di sola semolaFresh pasta made with remilled durum semolina and whole eggs, with no soft-wheat flour.
- Rich Egg-Yolk Pasta DoughImpasto ricco ai tuorliA very rich northern Italian-style pasta dough built almost entirely on yolk.
- Saffron Pasta DoughPasta allo zafferanoGolden whole-egg pasta perfumed naturally with saffron.
- Semolina & 00 Egg-Yolk Pasta DoughSfoglia ai tuorli e semolaA rich filled-pasta dough of 00 flour, fine semolina and yolks only.
- Semolina & Water Pasta DoughImpasto di semola e acquaA traditional egg-free southern Italian dough for hand-shaped pasta such as cavatelli.
- Spinach Pasta DoughPasta verde agli spinaciFresh egg pasta coloured and flavoured naturally with spinach.
- Squid-Ink Egg-Yolk Pasta DoughImpasto ai tuorli e nero di seppiaThe black counterpart to the rich yolk dough, coloured and seasoned with squid ink.
- Tomato Pasta DoughPasta al pomodoroWarm orange-red fresh pasta made with concentrated tomato paste.