Filomena's Pasta Fresca
Indulge in the timeless art of Italian cuisine with Filomena’s Pasta Fresca, a classic homemade pasta recipe that promises freshness in every bite. Crafted with a blend of all-purpose and semolina flour, and enriched with golden eggs and a touch of olive oil, this pasta dough is kneaded to perfection for a smooth, elastic texture. Rested and rolled to your desired thickness, it’s a versatile base for tagliatelle, fettuccine, or even delicate ravioli. With a quick 2-3 minute boil, this fresh pasta delivers unparalleled tenderness and flavor, perfect for soaking up your favorite sauces. Whether you’re a seasoned chef or a home cook, this approachable recipe brings the rustic charm of Italian cooking straight to your table. Serve with a rich marinara or a drizzle of olive oil and parmesan for an unforgettable dining experience!
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Ingredients
- 2 cups All-purpose flour
- 0.5 cups Semolina flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 1 tablespoon Water
Directions
Step 1
In a large bowl or on a clean flat surface, mix the all-purpose flour and semolina flour. Form the flour mixture into a mound and create a well in the center large enough to hold the wet ingredients.
Step 2
Crack the eggs into the well, then add the olive oil and salt. Use a fork to gently beat the eggs, gradually incorporating flour from the edges of the well. Continue until the mixture becomes too thick to stir with the fork.
Step 3
Use your hands to bring the dough together into a rough ball. If the dough feels dry or crumbly, add the water a little at a time until it holds together.
Step 4
Knead the dough on a clean, lightly floured surface for about 8–10 minutes, or until it becomes smooth and elastic. If the dough is sticky, sprinkle on a little more flour as needed.
Step 5
Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax and makes the dough easier to roll out.
Step 6
After resting, divide the dough into four equal portions. Flatten one piece slightly and keep the others covered to prevent drying out.
Step 7
Using a pasta machine or a rolling pin, roll out the dough into a thin sheet (desired thinness depends on the type of pasta you are making). Dust with flour as needed to prevent sticking.
Step 8
Cut the pasta into your preferred shape: tagliatelle, fettuccine, pappardelle, or even small squares for stuffed pastas like ravioli.
Step 9
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook for 2–3 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta.
Step 10
Drain the pasta and serve immediately with your favorite sauce or toppings. Enjoy the taste of homemade, fresh pasta!
Nutrition Facts
| Serving size | (501.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1503.6 |
| Total Fat 31.4g | 0% |
| Saturated Fat 7.3g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 558mg | 0% |
| Sodium 1398.4mg | 0% |
| Total Carbohydrate 241.8g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 1.4g | |
| Protein 53.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 131.3mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 613.2mg | 0% |
Source of Calories