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Fresh Pasta egg Recipe


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  • 280/290 g flour 00 (white flour extra fine)
  • 3 eggs medium size, organic
  • 4g salt

Ingredients for ravioli pasta:

  • 2 parts of ricotta
  • 1 part di parmigiano
  • Salt, pepper and oil

Pasta size

  • Tagliatella 0.5 cm
  • Pappardella 1.3 cm
  • Tagliolino 0.3 cm
  • Ravioli 3×3 // 4×4


Pasta with sauce


meanwhile the fettuccine are cooking in the water, melt the butter and a little extra virgin olive oil in a pan, as soon as the pasta is cooked (3/4 minutes) put everything in the sauce and mix together with the grated Parmigiano Reggiano and a some sage and serve it on the plate.


meanwhile the pasta is cooking in the water, put the extra virgin olive oil and the San Marzano cherry tomatoes in a pan. Let the sauce cook for 3/4 minutes, the time it takes for the ravioli to cook too.
Put the ravioli in the pot and mix with the grated Parmesan and basil, garnish with more fresh basil and serve them on the plate.

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