Today we were out and about all day. I knew we’d get back late and tired but no matter what I like to try and have something special for dinner. So before we left I made some fresh egg pasta mix and left it to role out once we got home.

This is a cheap & simple way to make a pasta al pomodoro into something worth drinking a nice bottle of wine with.

My friend Tiziana  changed my view of fresh pasta  by saying “ fa bene e’ piena di proteine!” (its good for you, its full of protein) and just like that my heavy thoughts regarding fresh pasta lifted making space for pasta fresca all’uovo.

 It’s great to have a pasta machine but if you don’t you can just role it out by hand. The pasta may be a bit thicker and uneven & your arms may ache like mine did (from the rolling), but holding all my uneven rebellious tagliatelle and releasing them into the boiling water gave me as much satisfaction as eating the pasta itself.

And to my friend Tiziana I say:

You are protein to my soul. Thank you, Tanti Auguri e Buon Appetito bella!



400 g of 00 floor

4 eggs

Learn to cook PASTA E BASTA

Sift the flour and make a well in the center. Break the eggs into the middle

Italian Cooking class at home

and mix vigorously until the dough comes together. Keep kneading the dough for at least 10 minutes until in gains elasticity then role up in to a ball. Wrap in cling film and set aside in a cool place with a damp cloth around it for at least half an hour. 

When ready to eat, role out the dough as thinly as you can with a rolling pin then cut into long strips (tagliatelle)

Annalisa Ferrari cooks PASTA E BASTA as part of her Italian cooking classes

and cook in boiling salted water until al dente.