Name: Pasta Fresca all'Italiana
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: italian
Ingredients: 500 grams farina (all-purpose flour); 3 large eggs (room temperature); 1 pinch salt; 3 tablespoons miele (honey); 2 tablespoons water (if needed for dough); 1 tablespoon salt (for pasta water)

Pasta Fresca all'Italiana

A classic Italian fresh pasta dish made from scratch using traditional flour and honey-sweetened tomato sauce. This simple yet elegant recipe showcases the authentic flavors of Italy with homemade pasta dough combined with a delicate, naturally sweetened sauce.

60 min

Medium

4 servings

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Taste Profile

Sweet6/10

Salty3/10

Sour0/10

Umami1/10

Spicy0/10

🥄 Texture

The fresh fettuccine is tender and silky with a slight chew (al dente) and a glossy, slippery coating from the starchy pasta water and warm honey. Ribbons are smooth and pliable yet retain a pleasant bite.

👃 Aroma

Warm, fragrant honey is the dominant scent, complemented by gentle egg and wheat notes from the fresh dough. The overall aroma is simple, sweet-forward and comforting without savory or herbal complexity.

🍷 Pairs Well With

A crisp, dry white wine such as dry Riesling or Pinot Grigio, or a lively Prosecco; alternatively, sparkling water with a lemon wedge to cut the sweetness.

🥗 Side Dishes

A peppery arugula salad with lemon vinaigrette and shaved Parmesan, thinly sliced prosciutto or grilled seasonal vegetables; crusty bread or a light mixed-green salad.

Instructions

Create a mound with the farina on a clean work surface and make a well in the center large enough to hold the eggs.

Crack the 3 eggs into the well and add 1 pinch of salt. Using a fork, gently beat the eggs together.

Begin incorporating the flour from the inner walls of the well into the eggs, mixing slowly to create a thick paste.

Once the mixture becomes too thick to work with a fork, use your hands to knead the dough, gradually incorporating all remaining flour.

If the dough is too dry, add water 1 tablespoon at a time. Knead for approximately 10 minutes until the dough becomes smooth and elastic.

Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.

Divide the dough into 4 equal portions. Working with one portion at a time, roll out the dough using a rolling pin or pasta machine until it is thin enough to see your hand through it.

Cut the rolled dough into fettuccine-style ribbons approximately 8 millimeters wide, or your preferred pasta shape.

Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the fresh pasta for 3-4 minutes until al dente (it will cook faster than dried pasta).

While the pasta cooks, prepare the sauce by heating the miele gently in a small saucepan over low heat for 2 minutes until it becomes liquid and fragrant.

Drain the pasta, reserving 1 cup of pasta water. Toss the hot pasta with the warm honey sauce, adding pasta water as needed to create a silky coating.

Serve immediately in warm bowls and enjoy this authentic Italian dish.