Fresh pasta



  • g 500 Flour grano tenero   / 00 Frumenta                                                                                    
  • 5       Eggs                                     
  •          Salt
  • 1/2 olio extra vergine d’oliva  Oil 


Preparation method
Knead all the ingredients together to make a
smooth, even dough. Wrap the dough in cling
film and put it in the fridge for 30 minutes. Roll
out a sheet of pasta using a rolling pin and then
use a pasta machine to roll it to a thickness of
just a few mm. Form tagliatelle or fettuccine and
then leave to dry for 15-20 hours, shaking from
time to time. Boil a pan of water, add salt, and
toss in the pasta. Keep a close eye on it as it
cooks and, when ready, remove from the heat,
drain and serve with the topping of your choice.
The cooking time depends on the thickness of
the dough, in general about 5 minutes. Another
test to verify if the pasta is cooked is to bite the
dough after about 5 minutes cooking, and if there
is a blank line inside, then the pasta is cooked,
otherwise leave to cook for another minute.




FRUMENTA Pasta Antigrumi 1kg
00 Low ash flour for Pasta 1kg > vai alla scheda
Semola di Grano Duro Frumenta kg1
Durum wheat semolina 1 kg > vai alla scheda
Olio Extravergine Oliva PET 5 Lt > vai alla scheda