Recipes for fresh pasta differ by region. This dough of flour, egg, salt, water, and a little olive oil is typical of Toscana. The dough may be made by hand, in a food processor, or in a mixer. Additionally, ingredients such as spinach, for Pasta Verde (Green Pasta) and squid ink, for pasta al nero di seppia, are sometimes added to the dough for color and flavor.
This recipe demonstrates the tra