The development of famous Italian pasta, both dried macaroni & fresh noodles, proceeded slowly and steadily through the 1600s, primarily a food of the elite & the Jews.
By the mid-1700s, the delicious pasta had become a central feature of the broader Italian diet. Italian companies began industrializing & popularising pasta production & consumption in Europe & the Americas.
1. Pour 2 cups of all purpose flour and 2 cups of semolina flour with a pinch of salt in a strainer on a clean kitchen work table, then lift the strainer slowly and sift the flour on the surface creating a mountain.. With a fork make a hole in the center of the flour.
2. Pour the eggs inside and with the use of a fork slowly stir the 3 eggs meanwhile add a table spoon of olive oil until the flour mixes with the eggs, You will notice there will be left over flour on the edges.. Knead everything by hand forming a ball until the mixture is smooth and homogeneous.
3. Cover the dough with plastic wrap and let it rest in the fridge for half an hour. Put the dough on a silicone mat and roll it with a rolling pin to the desired thickness.. Then use the dough-pulling machine to make your fresh pasta.
How To Cook Fresh Pasta
When the fresh pasta is made it’s time to cook it. It’s a little different from the hard pasta you buy in stores.. Fresh pasta cooks faster..
Bring a big pot of abundant water to a boil and throw the desired fresh pasta you want to cook. After a few minutes of boiling check the correct cooking texture of the pasta by tasting it. Some people like it a little hard (al dente) some like it softer.