F resh artisan pasta, the flagship of Italian gastronomy. According to the latest data, Italians are costantly inclined to search for traditional dishes and homemade products. A blend of experience, innovation, craftsmanship and excellent products of our territory, merged with the unmistakable flavors and tastes of tradition. Fresh handmade pasta, as is the case for other types of pasta, is subject to Italian Law that allows proper preparation. It must be stored at a temperature not exceeding + 4 ° C and, when transported from the place where it was produced to the point of sale, fresh handmade pasta must be packed in packages which can ensure adequate protection from external agents . Lastly, the consumption of the product is recommended within five days since the production date.
Fresh Artisan Homemade Pasta
Traditional dough used for homemade fresh homemade pasta is made with egg. It may vary depending on the type of pasta you want to make: you can create different pasta sizes, which differ from region to region. Fresh handmade pasta can be cut, stuffed or filled, and the basic dough consists of two main processes:
The first one consists of dough and pasta processing and is made by placing a fountain of flour and salt on the planter and break the eggs in the center of it. Then screw the eggs with a fork and start working the pasta with the strength of the hands for a few minutes. The compound must be perfectly mixed. Once the dough begins to form bubbles, collect it in a bowl.
Then it is necessary to let it rest for about 15 minutes to soften it. The second phase consists of the traditional pasta making with the rolling pin. It is necessary to start always from the center, stretching the dough and turning it several times. Continue to work and spread the dough until it reaches the desired thickness. Once reached the thickness, fresh handmade pasta can take any type of shape and size: there can be made various and unique types of pasta such as gnocchetti, maltagliati, orecchiette or tagliatelle.
