Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Fresh Egg Pasta

4 eggs (at least 70 grams l each), 400 grams of 00 flour

To make fresh pasta pour a little less than 400 g of flour into a bowl (better keep a little aside to add in case of need) or directly on a wooden pastry board for its porosity. Create a hollow in the center and add the whole eggs, with the fork mixed and at the same time start to incorporate the flour. Once the liquid part has been absorbed, start kneading by hand: transfer to the pastry board or a wooden surface and knead the dough for about 10 minutes, with the palm and in an energetic manner, pulling it in all directions but paying attention to don't tear it up. Once the dough is smooth, wrap it in plastic wrap and let it rest at room temperature for at least 30 minutes. Once rested, you can resume the dough, cut a piece with the tarot, taking care to keep the rest in the film so that it will not dry out. Flour the piece of dough and roll it out with the peeling machine 10 to the maximum thickness and pass the dough between the rollers to obtain a first sheet that will be thick 11, fold the two edges of the sheet towards the center to give a more regular shape 13, then sprinkle again with very little flour and pass it again between the rollers; once obtained a rectangular sheet, place it on the lightly floured pastry board and trim the ends with a tarot (or a knife), then divide it into two parts so as to handle it more easily, passing from time to time to the thinnest thickness up to the penultimate thickness . At this point your fresh egg pasta is ready, you can make the pasta format you prefer.