In particular, fresh homemade pasta is one of the symbols of Italianness in the world and of Made in Italy.

The first traces of tools for making fresh pasta date back to the Etruscans, but it was in Naples a few centuries later that the first example of fresh pasta as we know it with “macaroni” appeared.

Fresh pasta is defined as a mixture of soft wheat flour or durum wheat semolina with water or other more or less liquid substance, in particular eggs: the definition of “fresh” derives from the fact that it contains up to 30% moisture. Fresh pasta made from soft wheat flour and eggs is more common in the north, while durum wheat flour is preferred in the center and south.

Today there are many forms of fresh pasta and even the dough can be of different types, with the ever increasing use of wholemeal flours.

The process for making fresh pasta is handed down from generation to generation and each region boasts a different type: the Pizzoccheri della Valtellina; the Spatzle originating from Germany then spread to Trentino-Alto Adige; the Venetian Bigoli; the Fescheirol and the Piedmontese Tajarin; the Trenette and the Genoese Trofie; the Maltagliati of Emilia-Romagna; the Passatelli from Romagna; the Pisarei of Piacenza; the Bolognese or Neapolitan Lasagne then spread throughout Italy such as Tagliatelle and Strozzapreti; the Pici, the Pappardelle and the Tuscan Testaroli; the Umbrian Strangozzi; the Tonnarelli of Lazio; the Apulian Orecchiette; the Neapolitan Scialatielli and Paccheri; the Sardinian Fregola; the Sicilian Anelletti; the Fileja, the Cannarozzi and the Calabrian Schiaffettoni; the Lucanian Strascinati; the Cavatelli and Fusilli del Molise but present in the tradition of many southern regions; the Ravioli that change their name according to the region (Agnolotti in Piedmont, Anolini in Piacenza and Parma, Tortelli in Emilia and Tuscany) …