Get a taste of Italy at home with this authentic fresh pasta recipe from Tuscany.


  • 400g flour

  • 1/2 tsp salt

  • 4 eggs (at least 70g each) 


  • 1.

    Sift and put flour in a mountain shape on a pastry board (wrinkled wood is much better than a smooth level).

  • 2.

    Make a hollow in the middle and add the eggs on by one and add salt.

  • 3.

    Mix the eggs with a fork or a spoon, moving the flour from the outside in.

  • 4.

    Knead the dough from the exterior to the interior; mixing all the flour for at least 10 minutes. If the dough seems hard add 2 tsp of warm water.

  • 5.

    Wrap up the dough in a plastic layer and allow to stand for an hour.

  • 6.

    Before rolling the dough, press it with your fingers.

  • 7.

    Start to roll the dough by pressing it hard when the rolling pin rolls toward the exterior and reducing the pressure when it rolls towards the interior.

  • 8.

    Roll the dough to about .5mm thickness.

  • 9.

    Slice the sheet of dough depending on the kind of pasta chosen: 5-7mm width for Tagliatette, 2-3mm width for Tagliolini and 1.2-2cm for Pappardelle.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 425kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 15g
  • Carbohydrate 76g
  • Sugar 0g
  • Sodium 332mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe from Trafalgar by Chef Libero in Tuscany.

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