How To Create Your Fresh Pasta

Pasta Knowledge: Fresh Pasta

What is Fresh Pasta?

"Fresh is Better"

• Fresh pasta is made from a simple dough of eggs and flour, usually semolina, all-purpose flour, or "00" flour. 
• The dough is kneaded like bread dough and then pressed through rollers until it's as thin as desired. Then it's cut into long noodles or formed and stuffed
• E.g. Fettuccine, Tagliatelle, Pappardelle, and Lasagna, Ravioli, Tortellini, and Cannelloni, etc.

Fresh Pasta

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Pasta Basic Recipes

1. Basic Pasta Recipe 

• 350 grams.  Eggs
• 20 milliliter.  Olive oil
• 10 grams. Salt
• 600 grams. Semolina Flour/ Bread Flour/ AP Flour/ Finely milled "00" flour
• Water (additional)

2. Basic Pasta Recipe 

• 250 grams.  Pasta flour "00" flour
• 5 grams. Salt
• 1 tablespoon. Olive oil
• 1. Whole eggs
• 5. Egg yolks
• 1 tablespoon. Water (optional)
• Semolina flour for dusting

3. Basic Pasta Recipe 

• 4. Large whole eggs.
• 2 cups. All-purpose flour
• 1 tablespoon. Olive oil
• 1 teaspoon. Salt

How to Make Fresh Pasta

• Combine eggs, flour, oil, and salt in the bowl of a stand mixer or by your hands until a shaggy dough forms. 
• Knead by hand or with a dough hook until the dough is smooth and elastic, about 10 minutes. 
• Cover the dough with plastic wrap and let rest at least 30 minutes
• Divide, roll and shape your pasta.

How to make fresh pasta

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Create Your Pasta

Five Main Ingredients in Pasta Creations

1. Flour
2. Color
3. Flavor
4. Filling
5. Shape

Fresh Pasta

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1. Kinds of Flour for Pasta

• Wheat Flour
• Semolina Flour
• 00 flour
• AP Flour
• Rye Flour
• Rice Flour + Cornflour (gluten-free pasta)
• Potato Powder + Tapioca flour + Rice flour (gluten-free pasta).
• Etc.

Kinds of Flour

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2. Flavors of Pasta

• Grounded meat sauce
• Saffron  
• Blended basil pesto, 
• Parmesan cheese
• Egg yolk
• Squid Ink
• Blended red paprika
• Tomato paste
• Blended beetroot
• Blended spinach
• Chopped herbs 
• Potato powder
• Blended chickpea
• Blended herbs (parsley, cilantro, Basil, etc.)

Flavor of Pasta

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3. Fillings of Pasta

• Grounded meat. 
• Feta cheese.
• Spinach and ricotta cheese.
• Mixed vegetables.
• Butternut Squash.
• Mushroom.
• Mascarpone cheese.
• Salmon.
• Crab.
• Lobster.
• Ragout
• Mushroom and cheese.
• Beef and mushroom.
• Mozzarella and Parmesan cheese.
• Etc.

Filling of Pasta

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4. Colors of Pasta

• Orange: Carrot
• Red:  Red bell pepper
• Green:  Parsley, Cilantro, Basil, Chai shim, or Spinach
• Yellow: Yellow bell pepper, Butternut squash, Saffron, or Egg yolk
• Purple: Beetroot
• Black: Squid ink
• Brown: Porcini mushroom powder
• Etc.

Color of Pasta

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5. Shapes of Pasta

• Pappardelle: Cut into 3/4 inch x 12 inch
• Tagliatelle: Cut into 1/4 inch x 12 inch
• Fettuccine: Cut into 1/6 x 12  inch
• Linguine: Cut into 1/8 inch x 12 inch
• Tagliarini: Cut into 1/12 inch x 12 inch
• Farfalle or Bow tie shape
• Garganelli
• Fusilli
• Orecchiette
• Etc.

Shapes of Pasta

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Cooking Fresh Pasta Tips

• Fresh pasta must be cooked through, but just barely. At first, the only way to know when the pasta is done is to taste it, so stand by the pot, tongs in hand, and taste repeatedly.
• Fresh pasta cooks quickly, often in 3 or 4 minutes in salted boiling water
• Cooked pasta should always be tossed with warm sauce.

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