Coming soon

Delicious homemade fresh pasta

Spaghetti - Fettuccine - Papardelle - Lasagne - Ravioli - Tortellini - Penne - Garganelli and so many more.

In this section we will make our pasta from scratch. Form it, shape it, fill it  and serve it with delicious sauces.

Who doesn't love a cheese filled tortellini in a classic marinara sauce, or a fresh made fettuccine with mushroom tomato sauce - Ohh Yes.. That's what I'm talking about.

We will also try to make dumplings stuffed with pork and vegetables - Delicious filling for a clear soup on a rainy day.

So let's get started.

Basic Patsa dough:
1 medium large egg
1 cup flour *
½ tsp salt (optional)
1 tbsp olive oil (optional)
1-2 tbsp water (if needed)

* For flour some swear to Tipo 00, other to durum, semolina or a mixture in between.
In general you will get a fair pasta using standard all-purpose flour.

Old school way. 
Pour the flour on the work table. make a hole in the midle (like a vulcano). Pour the beaten egg (with salt if used) in the hole and start mix with a fork, getting the flour incorporated little by little. Once it's handable add the oil (if used) and start knead the dough for 6 to 8 minuttes  until smooth and firm. The dough might need a few drops of water for consistency.

Stand mixer.
Add the flour, salt and egg in the mixing bowl.
Start mixing on low speed until the dough crumble. Then mix on medium speed while adding oil (if used) and water to the right consistency. Mix throughout for 8 minuttes.

Food processor.
Add flour, salt and egg (oil if used) to the bowl. Pulse and run until a ball forms. You might need a little water for consistency.
When the ball is formed, place it on your work table and knead the dough for 3 to 4 minuttes.

All the dough need to rest for half an hour in room temperatur, covered in plastic wrap.
Or you can place it in the refrigerator for up to 24 hours and use it when needed.

  • Dough cutter

  • Ravioli Stamp

  • Tortellini mould