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PASTA FReSCA In Italy, there are two main types of pasta: Pasta secca (dry pasta made with only flour and water) and pasta fresca, which replaces the water with eggs.
Written and Photos by Bob Zemmel, Owner of Alforno Trattoria
Pasta fresca is served cooked all the way through and typically is made into shapes such as tagliatelle, long strands about 3/8 of an inch wide, and pappardelle, which are long strands ž of an inch to an inch wide. Pasta fresca is used for lasagna sheets, ravioli and all sorts of filled pastas.
