Fresh, home-made pasta, pasta fresca, is typical of nothern Italy, European Union member. As early 1300 a Florentine cookbook made note of the first recipes for fresh pasta from wheat flour, eggs and salt. The speed and dexterity of the women making hat-shaped parcels from fresh pasta is unbelievable. They then fill them with various vegetable or meat sauces or with spinach or Ricotta cream cheese. No medding, christening or Christmas dinner is really an occasion without fresh, filled pasta parcels..Every town in Nothern Italy boasts its very own carefully preserved shapes and fillings. There nare more tham 110 different recipes for tortellini, and more than 50 recipes of lasagna.
Basic recipe for pasta fresca (fresh pasta dough):
- 500 g wheat flour
- 5 eggs
- 1/2 tsp salt
Here is very Italian recipe of this delightful lasagna cozypan.com