By Massimo Usai

Storage and cooking

Fresh pasta prepared at home can be kept even for several days.

This is something that many people make mistakes in not thinking about.

You can dry it quickly, place it on a floured semolina sheet and after that, just place it in a dry place in a canvas bag.

If you want, you can put it in the freezer and keep it there for a few months and when you will cook just put straight in the boiling water.

The important thing is that you keep the pasta already in its shape (tagliatelle, tagliolini or as you prefer) and not freeze the dough before working it.

The advisable thing is to keep it in individual portions.

I recommend portions not exceeding 100gr because the fresh egg pasta is substantial. It is always better to taste the food at the table instead of a binge to fill your belly.  

In the Italian tradition, you eat three sets per meal, appetizer, first and second course, but the portions are never exaggerated.

First, it is difficult to eat three large portions, second because the “maledetti italiani” knows that ‚Äútasting” food in Italy is a holy rule.

Then between one dish and another, there remains space to talk about the food, the girl or the football.

In Italy, it is no coincidence that lunch breaks are longer than in most European countries because people eat and talk and not just fill their belly, perhaps standing or eating from horrible plastic trays on the desk while responding to incoming emails.


process of cooking pasta

It is essential to use large pots for cooking pasta, and the water to be used must be one litre per 100 grams of pasta to be cooked.

The water must reach three-quarters of the height of the pot and, when it has reached sufficient boiling temperature, salt is added, which -remember- should never be put in cold water.

The advice is 10 grams of salt for every litre of water.

As soon as you see that the water boils, throw the pasta.

Cover the pot to bring everything to the perfect boil and then lower the heat slightly after a few minutes but keep the water constantly boiling.

The only way to understand if the pasta is ready is to taste it.

It doesn’t have to be challenging, but neither does it have to be soft and some kind of glue.

It must have a sure consistency between the teeth.

A minute before it is cooked, remove the pasta from the water and throw it in the pan with the seasoning you have chosen and prepared previously or during cooking.

Do not forget that if the Dry pasta needs at least 7/8 minutes and better and the pasta more time needs for cooking, the fresh pasta has a cooking time ranging from 3 to five minutes.

One last recommendation is never to throw away the cooking water before finishing the dish’s preparation because often a lade of cooking water helps you to better combine the sauce with the pasta you have prepared.

It seems simple, and it is the important thing is to follow this straightforward preparation method. Otherwise, the result may disappoint you.