Fresh pasta

What is the difference between fresh pasta and dry pasta?

There is a misconception about fresh pasta and dry pasta. One is not better than the other or healthier than the other. There is not much difference in the two pastas only that dry pasta, without eggs, can be kept longer than a fresh pasta with eggs. The big difference is in the combination of pasta type and pasta sauce. A Bolognese sauce, is a slightly fattier sauce, and it goes best with fresh pasta. So in the end, it’s all about the sauce you add to your pasta.

Preparation time: 70min

Cooking time: 2-3min

Ingredients:

3 eggs

300g durum flour

Flour

Start with 300g durum flour and make a round. Add two whole eggs to this and a third egg with just the yolk. This will later give you a slightly different texture and a slightly yellower colour.
Mix the eggs with the flour. Use a flat surface for this, such as a wooden board. Do not mix the flour and the eggs as a whole right away, but keep mixing a part of the flour with the eggs to get a firm structure.
Once the eggs and flour are mixed, you can knead the whole thing. If necessary, use a knife to remove the dough from the board to knead it afterwards.
Knead the dough for about 5 minutes. If you feel the dough is too hard you can add egg. It may be that the dough is too wet, in which case you can always add extra flour.
Next, make a ball of the dough and wrap foil around it. Let this rest at room temperature for a while (about an hour).
After resting, lay the dough with some flour on a flat surface. Shape this into a flat shape with your hands and roll it flat with a rolling pin to about 2 mm. Cut the dough into strands of about 1 cm.
Cook the pasta in salted water for 2-3 minutes.

Tip: In Italy, people often use a marble stone as a surface so the dough always stays cold.