Pasta Fresca

• Italian type 00 flour
• Italian fine semola dura (hard fine semolina, French won’t do)
• good-quality eggs, but the pasteurised eggs now available from supermarkets are very effective

Given the quality of manufactured egg pasta discussed earlier, it is really not necessary to make your own. Not necessary, true, but it can be fun if you like working with your hands and are not excessively preoccupied with fast food. Below are some recipes which require home-made pasta; they will not work without.

During the week’s course at La Cacciata the guests make fresh hand-made