Making homemade pasta is not just a culinary act, but a real ritual rooted in Italian gastronomic culture. It’s an experience that combines manual skills, high-quality ingredients, and respect for tradition, and today it can also be an added value for restaurateurs, chefs, and food professionals who want to offer their customers an authentic, artisanal product. Discovering the secrets of fresh pasta — from choosing the right flour to perfect cooking — means reclaiming a timeless gastronomic heritage. And if you want to learn how to pair it with the best sauces and toppings, our recipe collection is full of simple, tasty ideas.
Simple ingredients, extraordinary result
The magic of homemade pasta lies in its simplicity: all you need is flour and eggs, but it’s the quality of the ingredients that makes the difference. For classic fresh egg pasta, the ideal ratio is 1 egg per 100 grams of flour. The ingredients must be kneaded patiently until you get a smooth, elastic dough, which should rest for at least half an hour before rolling.
Which flour should you use for perfect homemade pasta?
Choosing the flour is one of the most important and often underestimated aspects. In Italy, “00” soft wheat flour is the most common for egg pasta, as it makes the dough smooth and easy to work with. However, many chefs prefer a blend of 00 flour and re-milled durum wheat semolina to get a more rustic and firm texture, perfect for pairing with hearty sauces like our Mushrooms or Olives Tomato sauce. Even in filled pasta shapes, like ravioli, this texture helps enhance the filling without losing the pasta’s identity.
How to knead and roll out the dough
After resting, the dough should be rolled out with a rolling pin, paying close attention to thickness, which varies according to the shape: very thin for tagliatelle or lasagna, slightly thicker for tortelli and ravioli to perfectly hold the filling. The final step is cutting the pasta into the chosen shape, ready for cooking.
How to cook fresh pasta
Cooking fresh pasta requires attention and speed. Unlike dry pasta, which cooks in 8–12 minutes, homemade pasta is ready in just 2–4 minutes, depending on its thickness. It’s crucial to use plenty of salted water and to drop the pasta in only when the water is at a rolling boil. Never overcook it, or it will become mushy. To bring out the best in fresh pasta, we recommend tossing it directly in the pan with the sauce: our artisanal sauces are made for this, thanks to their velvety texture and intense flavor..
Pasta as an ambassador of Italian cuisine
Making pasta at home is an art that speaks of family, region, and passion. But it’s also a real opportunity for those in the food business who want to offer something special. Knowing how to make it, choose the right ingredients, and pair it with the perfect sauce truly makes a difference. Tradition and innovation meet in every dish: because the true Italian flavor is the one made by hand and shared with the heart.
