Fresh Pasta Tagliatelle with Frumenta Italian ‘00’ Pasta Flour

Fresh Pasta Tagliatelle with Frumenta Italian ‘00’ Pasta Flour


  • 500g Frumenta Pasta Flour
  • 5 eggs
  • Pinch of salt
  • ½ teaspoon of extra virgin olive oil


  1. Knead all the ingredients together to make a smoot, even dough.
  2. Wrap the dough in cling film and put it in the fridge for 30 minutes.
  3. Roll out a sheet of pasta using a rolling pin and then use a pasta machine to roll it to a thickness of just a few mm.
  4. Form tagliatelle or fettuccine and then leave to dry for 15-20 hours, shaking from time to time.
  5. Boil a pan of water, add salt, and toss in the pasta. Keep a close eye on it as it cooks and when ready remove from the heat.
  6. Drain and serve with a topping of your choice.

The cooking time depends on the thickness of the dough, in general 5 about minutes. Another test to verify if the pasta is cooked is to bite the dough after about 5 minutes cooking and if there is a blank line inside, then the pasta is cooked otherwise leave to cook for another minute.