{"id":16191,"date":"2025-01-14T20:00:45","date_gmt":"2025-01-14T19:00:45","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/how-to-make-fresh-egg-pasta-the-original-italian-recipe-step-by-step\/"},"modified":"2026-08-21T15:53:51","modified_gmt":"2026-08-21T13:53:51","slug":"how-to-make-fresh-egg-pasta-the-original-italian-recipe-step-by-step","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/how-to-make-fresh-egg-pasta-the-original-italian-recipe-step-by-step\/","title":{"rendered":"How to make fresh egg pasta: the original Italian recipe step by step"},"content":{"rendered":"
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Making fresh egg pasta at home is very easy. Eggs, flour, and semolina (finely ground durum wheat semolina). The little machine for flattening and cutting it is tremendously useful if you want to give it the shape of tagliatelle, lasagna sheets, etc. What is semolina? Semolina is a type of extremely fine, re-milled durum wheat semolina, coarser than 00 wheat flour, but more delicate than common semolina. In Italy, it is mainly used to dust the surface during the preparation of fresh pasta. Its texture helps prevent the dough from sticking to the rolling pin, the machine, or between the already cut pasta sheets, in addition to providing a slightly rough finish that improves the adhesion of sauces to the cooked pasta.<\/p>\n

With these basic ingredients, you will be able to prepare perfect egg pasta for any occasion. In this recipe, I will show you how to work the dough in the traditional style with the mattarello<\/em> (rolling pin) and with the help of a pasta machine, allowing you to enjoy two different and authentic methods.<\/p>\n

Get ready to enjoy an activity that is not only delicious but also a unique experience to connect with Italian tradition.<\/p>\n

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Curiosities about fresh egg pasta<\/strong><\/h3>\n

Fresh pasta is a symbol of Italian cuisine and a tradition that many families carry out weekly, passing down recipes and techniques from generation to generation. There are two basic types: flour and water pasta, and egg pasta, the latter being the most popular in its fresh version in many countries.<\/p>\n

In this recipe, we use semolina only to dust the surface during the kneading and cutting process. This step is key to preventing the dough from sticking to the rolling pin, the machine, or to itself, as well as providing a slightly rough texture that improves the adhesion of sauces to the cooked pasta. This practical and simple detail is part of the secrets of Italian tradition for achieving impeccable pasta.<\/p>\n

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Watch the video with all the steps<\/h3>\n
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Below you can watch the video with all the steps to prepare the recipe in the easiest way.
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