Introduction
“I learned this technique from my Italian grandmother, and I’ve never stopped!”
There’s something deeply personal and soul-satisfying about making fresh pasta from scratch. It’s not just about food — it’s about love, memory, and preserving family legacy. This simple yet powerful recipe transforms flour and eggs into silky, tender noodles that elevate any dish.
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Origin and Cultural Significance
Fresh pasta is a cornerstone of Italian cuisine, with each region boasting its own variations — from tagliatelle in Emilia-Romagna to orecchiette in Puglia. For many Italian families, making pasta is a cherished ritual, passed down through generations. This humble combination of flour and eggs has come to symbolize hospitality, patience, and love.
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Ingredients & Quantity (for 2–3 servings)
1½ cups (190g) all-purpose or “00” flour
2 large eggs
A pinch of salt
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Optional Additions
½ tsp olive oil for extra elasticity
Semolina flour for dusting and texture
Freshly ground pepper or herbs (for flavored doughs)
A few drops of beet juice, spinach puree, or squid ink for color
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Tips for Success
Use a clean surface or large board for mixing and kneading.
Knead the dough thoroughly (8–10 minutes) until it becomes smooth and elastic.
Let the dough rest for 30 minutes, covered, to relax the gluten.
Roll dough thinly — almost translucent for the best texture.
Dust with flour to prevent sticking as you cut the pasta.
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Instructions
1. Form the Dough:
On a clean surface, pile the flour into a mound and make a well in the center. Crack the eggs into the well and add a pinch of salt.
2. Mix:
Use a fork to gently whisk the eggs, gradually incorporating flour from the sides until a sticky dough forms.
3. Knead:
Use your hands to knead for 8–10 minutes until smooth and elastic. Add flour as needed.
4. Rest:
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
5. Roll & Cut:
Divide dough into pieces. Roll each piece thin with a rolling pin or pasta machine. Cut into desired shapes — fettuccine, tagliolini, or even sheets for lasagna.
6. Cook:
Boil in salted water for 2–3 minutes until tender. Serve with your favorite sauce.
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Description
The result is delicate, silky pasta with a springy bite and deep flavor that boxed pasta simply can’t replicate. Whether tossed with pesto, butter and sage, or a hearty ragu, it’s pasta that speaks from the heart — comforting, nostalgic, and delicious.
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Nutritional Information (per serving, approx.):
Calories: 220
Protein: 8g
Carbs: 38g
Fat: 4g
Fiber: 1g
Depends on portion size and serving sauce.
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Conclusion and Recommendation
This traditional Italian pasta recipe is more than a meal — it’s a gift. A gift of time, memory, and connection. When you knead, roll, and shape the dough by hand, you’re not just making dinner — you’re keeping tradition alive. No matter where you are, this pasta brings a bit of Nonna’s kitchen to your table.
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Embracing Healthful Indulgence
To make this family favorite a bit more health-conscious:
Use whole wheat or spelt flour for extra fiber and nutrients
Add ground flaxseed or a pinch of turmeric to the dough
Serve with veggie-rich sauces or olive oil-based dressings
Control portions and savor slowly — quality over quantity