Recipe: Fresh Pasta!
There’s something magical about making fresh pasta by hand. Every time we roll out a sheet of golden dough, we’re instantly transported back to our time in Tuscany: to a sunny kitchen, a pot simmering on the stove, and that unmistakable feeling that good food and good company are all you really need.
This recipe comes from our friend Marina, who lives in a hilltop town in Tuscany and who we are always sure to visit any time our tours bring us through the area. Her dough is endlessly versatile and beautifully balanced, perfect for tagliatelle, pappardelle, or ravioli. It’s the same recipe we’ve made alongside her during our culinary tours, when laughter and a dusting of flour seem to fill every corner of the room.
We believe every home cook should have a recipe like this in their back pocket. One that brings a taste of Italy to your own kitchen, whether you’re cooking for friends, family, or simply for the joy of it. With just a few ingredients and a little time, you’ll have something that feels both comforting and extraordinary—just as Marina intended.
Fresh Pasta Recipe
Ingredients:
- 200 grams of flour (70% semola or “00” flour, 30% normal white flour)
- 2 eggs
- 2 pinches of salt
- 2 teaspoons of olive oil
Instructions:
- Place your flour on a clean work surface and create a crater in the center, creating a volcano shape.
- Add the eggs, salt, and oil to the center, making sure they stay contained in the flour.
- Combine the wet ingredients in the center and then very SLOWLY start to incorporate the flour, using your hands, making your way from the center, and then outward.
- Once the dry and wet ingredients are combined, knead the dough until it is elastic and malleable.
- Roll out the dough and/or shape into desired pasta shape.
Ravioli Filling:
- 2 parts ricotta
- 1 part sautéed and drained spinach
- Generous pinches of salt (to taste)
- Parmigiano
- Lemon zest