Name: Pasta Fresca all'Italiana
Prep time: 24 min
Cook time: 25 min
Total time: 49 min
Yield: 4 servings
Cuisine: italian
Ingredients: 400 grams farina (all-purpose flour); 200 milliliters miele (honey, for pasta dough enrichment)

Pasta Fresca all'Italiana

A classic Italian fresh pasta dish made from scratch using traditional methods. This simple yet elegant recipe combines homemade pasta dough with a light preparation that showcases the quality of the ingredients. Perfect for a traditional Italian meal that celebrates simplicity and authenticity.

49 min

Medium

4 servings

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Taste Profile

Sweet9/10

Salty1/10

Sour0/10

Umami1/10

Spicy0/10

🥄 Texture

The cooked pasta will be tender with a slight chew — smoother and a bit more tender than plain semolina pasta due to the sugar and hygroscopic nature of honey. If rolled thin and cooked al dente it retains a pleasant bite, though an excess of honey can make edges slightly sticky or tacky if not well dried.

👃 Aroma

Pronounced floral and honeyed aromatics dominate, with warm, slightly caramel-like notes from the honey and a subtle backdrop of wheaty, toasted flour. Overall the scent is sweet and warm rather than savory.

🍷 Pairs Well With

A crisp, dry white wine or sparkling wine (for example a dry Prosecco or Sauvignon Blanc) to cut the sweetness; alternatively a bitter herbal tea or unsweetened iced tea works well.

🥗 Side Dishes

Savory, slightly bitter or acidic accompaniments to balance the sweet pasta: arugula salad with lemon vinaigrette and shaved Parmesan; thinly sliced prosciutto or smoked ham; grilled lemon-herb chicken; or roasted broccolini/asparagus with olive oil and lemon.

Instructions

Pour the 400 grams of farina onto a clean work surface and create a well in the center, similar to making traditional Italian pasta.

Warm the miele slightly (about 30 seconds in a microwave or over gentle heat) to make it more pourable, then pour it into the well of the flour.

Using a fork, begin to beat the miele gently while gradually incorporating the surrounding flour from the edges of the well.

Once the mixture becomes too thick to work with a fork, use your hands to bring all the flour together into a shaggy dough.

Knead the dough for approximately 10-12 minutes on the work surface until it becomes smooth, elastic, and slightly glossy. The dough should be soft but not sticky.

Form the dough into a ball, wrap it in plastic wrap or cover it with an inverted bowl, and let it rest at room temperature for 30 minutes.

After resting, divide the dough into manageable portions and roll out thin using a rolling pin or pasta machine, working to approximately 1-2 millimeters thickness.

Cut the rolled pasta into your desired shape (fettuccine, pappardelle, or lasagna sheets) using a sharp knife or pasta cutter.

Dust the cut pasta lightly with additional farina to prevent sticking, and arrange on a floured surface or drying rack.

Bring a large pot of salted water to a rolling boil and cook the fresh pasta for 2-4 minutes (depending on thickness) until al dente, stirring occasionally to prevent sticking.

Reserve some pasta water before draining, then toss the cooked pasta gently and serve immediately as desired.