Kneading water and flour is perhaps one of the oldest actions in the world. Yes, that’s right:  only water and flour, without yeast.

Even today, in many populations living in a primitive state, bread is still made in this way: without yeast.

In any case, everyone knows the art of kneading.

Therefore, it is done in every corner of the world, even if using different ingredients.

Typically, these ingredients are tied to local availability.  

Flours of different cereals are mixed with water and enriched with eggs or with oil and so on.


In Italy, this historical tradition has become the culinary characteristic of the entire country.

In Italy, excellent bread is made. Still, we can find unique and different bread in every corner of the world. Still, in Italy, the pasta culture, that is, that mixture of one egg for every 100 grams of flour, has no equal in the world.

What I want to present in this space is the “homemade pasta“, better called -fresh pasta- or the -egg pasta-.

Call it what you want, but if it seems like an unlikely thing to do at home, you are making a great mistake.

Today, with a small investment, you can have two or three kitchen machines to make pasta easily and fast. You will facilitate the work to do the pasta and save money in the long term because you will not buy almost any drier pasta at the supermarket.

I am still a lover of dry pasta for some typical dishes, for example, mussels or bottarga. I must be the condiment for good fresh Linguine. Still, fresh pasta has taste and nutritional properties that no dry pasta can match.

Certainly, someone could object that homemade pasta is a nutritious element not very suitable for the sedentary life of modern man.

Just because of its 360 calories due to the high percentage of carbohydrates in it, this is a legend of the past.

In fact, in modern ideologies, it has been established that pasta does not gain weight if appropriately seasoned and included in a correct and balanced menu, and eaten at the right times.

Indeed, many dieticians introduce it into the daily diet because wheat flour, especially whole wheat flour, contains mineral salts and many essential vitamins, including groups B, E, F, and PP.

In addition, in homemade pasta, we add egg nutrients, mainly albumin and other vital proteins of animal origin.

After these considerations, you can understand the great importance of this food in essential nutrition in Italy.

People there know how to enrich fresh pasta with rich condiments and sauces. In Italy, they often fill pasta (ravioli, tortellini, cannelloni) with cheeses, meat, and/or vegetables or make unique sauces with fish: no one did the pasta better than Italians. 

 It is easy to understand why it has become a dish of taste often inadequate, within everyone’s reach, and ready to satisfy even the most demanding and refined palates.

Of course, in Italy, there is the good fortune to have foods available with inimitable taste and incredible freshness, which helps to better define the dishes served with fresh pasta. Still, wherever you are on the planet, you can undoubtedly find equally genuine and tasty products if you pay attention when you go to the market. 

You can elevate a simple pasta dish to the most crucial meal important of your dinner to impress your essential guest, whether it is the responsible management of your company or your future in-laws.

So, let’s see, in the following posts, how to make pasta, how to make different kinds of pasta, sauces, and condiments, and how to combine them with each other.