Fresh pasta

Fresh pasta is a basic ingredient in many cuisines around the world, especially Italian. It is a dough made primarily from wheat flour and eggs, although some traditional recipes may also use water or oil. Unlike dry pasta, fresh pasta is characterized by its soft and delicate texture, resulting in a quick cooking time and a more intense and authentic flavor.

The origin of fresh pasta dates back to Italy, where it is a fundamental element of regional cuisine, especially in areas like Emilia-Romagna and Campania. Its artisanal preparation has transcended borders, being widely used in Latin America and other regions of the world to prepare classic dishes such as fettuccine, ravioli, gnocchi, and tagliatelle.

Regarding its properties, fresh pasta mainly provides easily digestible carbohydrates, which are an excellent source of energy. Furthermore, by incorporating egg in its preparation, it contains proteins and some micronutrients like B vitamins and minerals. Due to its freshness, it offers a texture and flavor that significantly enhances dishes compared to dry pasta.

In different Spanish-speaking countries in Latin America, fresh pasta may also be known as fresh pasta dough or simply homemade pasta. In some places, it is considered synonymous with fresh noodles or fresh tagliatelle, although these terms may vary by region and the specific type of pasta.

In summary, fresh pasta is a versatile and essential ingredient in the kitchen, ideal for those seeking recipes with an artisanal touch and authentic flavor.