Homemade fresh pasta: 3 simple and delicious recipes

There's no meal in Italy without a good pasta dish. Here are three classic recipes for fresh pasta.

Tagliatelle

Legend has it that it was Zafirano (or Zaffirino), a cook at the court of Giovnni II Bentivoglio, who invented tagliatelle on the occasion of Lucrezia Borgia's visit to Bologna. According to popular belief, as a matter of fact, the cook was inspired by the woman's blonde hair to create the famous tagliatelle. Originally reserved for holidays, they were also consumed by less affluent families: in the countryside, during autumn farmers stocked up on eggs for the winter, storing them in lòle, i.e. terracotta jars, with a solution of water and lime. The first modern version of tagliatelle is described by Giacinto Carena in the "Domestic vocabulary" of 1859. The most classic way to enjoy them is with meat sauce, but nothing prevents them from being seasoned with porcini mushrooms or vegetables, robust fish sauces or sauce made with cheese.

Ravioli ricotta and spinach

A great classic of Italian cuisine, prepared in almost every region: ravioli filled with ricotta and spinach has everyone in agreement and are suitable for any occasion. The filling is traditional, one that never tires, and also suitable for vegetarians: but how were ravioli born? Officially, stuffed pasta began to spread during the Middle Ages in Emilia-Romagna, as a specialty intended for the wealthier classes and reserved for special occasions. The first trace of these are "Torteleti de enula," ancestors of many current regional preparations whose recipe is found in an anonymous manuscript probably of Venetian origin, composed between the end of the 14th and the beginning of the 15th century and today preserved in the Casanatense Library in Rome. The protagonist of the filling, enula, aka elecampane, is a vegetable that has now disappeared from our kitchens, and belongs to the Astaraceae family, the same as lettuce, dandelion and artichoke. In the sauce were also pork loin, eggs and spices.

Culurgiones

Among the many types of pasta typical of Sardinia, culurgiones are the undisputed protagonists of the table, a stuffed pasta made with a few simple ingredients but which requires a good dose of dexterity and precision. The dough is shaped with care in every detail, with a pointed edge that resembles a sort of ear: a small sculpture that is delicious to eat. Potatoes, mint and pecorino are the elements that make up the traditional creamy filling, which can then vary depending on the area. No eggs in the dough, just water, flour and semolina, a pinch of salt and a drop of extra virgin olive oil. The ideal dressing? A simple tomato and basil sauce, which goes well with the fresh and delicate filling.

Ricotta and spinach ravioli recipe

For the pasta dough

4 eggs

400 g. durum wheat flour “00”

For the filling

500 g. cow’s milk ricotta

300 g. fresh spinach

50 g. Parmigiano, grated

Salt

Pepper

Nutmeg, grated

Form a volcano with the flour, make a hole in the centre, drop the eggs in it and start beating with a fork. Gradually mix the flour and knead until the mixture is smooth and even. Leave the dough to rest for a few minutes. Meanwhile, carefully wash the spinach, boil and once cooled, chop with a knife. Add the ricotta, a pinch of nutmeg, grated Parmigiano, salt and a sprinkle of black pepper, and mix everything together. Roll out the dough with a rolling pin to about 2 millimeters thin and cut squares of 12 centimeters per side. Place the filling (about 50 grams per each) on each square of pasta and close with another square. Press firmly with the fork on all sides so that the filling does not escape during cooking. The perfect condiment? A classic brown butter and sage, which is a delicate condiment capable of enhancing fully the flavour of the ravioli.