Discover a taste of the traditional Italy, with this fresh pasta recipe from the Michelangelo’s team.
Fresh pasta is very easy to make; you can also get the whole family involved! All you need is flour and eggs or water.
Egg pasta is more common in northern Italy with shapes such as tagliatelle, lasagne sheets and filled pasta like ravioli. In southern Italy, pasta is traditionally made simply with flour and water.
Facciamo la cottura!
200g pasta flour
2x eggs or 80ml of water
Place flour on a clean work surface, make a well in the center and break in the eggs. With your hands, gradually mix the flour with the eggs until well amalgamated.
Knead with your hands until you obtain a soft, smooth dough. Form into a ball, wrap in cling film and leave for about 30 minutes.
Divide the pasta into four portions and place on a lightly floured work surface. Using a rolling pin, roll the pasta until wafer-thin, then cut into your shapes.
Then simply enjoy!