Session 135 — Pasta Fresca (Fresh Egg Pasta)
← Block 27–28: Italian Overview
Skill: Making egg pasta dough by hand; rolling and cutting; various shapes
Read first: Reference pasta-making from Blocks 13–14 (pasta fresca was introduced there) — this session goes deeper into filled pasta
SE reference: Fresh Egg Pasta — SE
What you're learning: Now that you know the dough, try a filled shape: either tortelloni (large), ravioli, or a simple pappardelle if fresh dough's not been practiced recently. The filling: ricotta + spinach + Parmesan + nutmeg.
Full Meal: - Fresh ricotta and spinach ravioli with brown butter or sage cream sauce - Parmesan, black pepper
🎥 Compare Notes: Fresh Pasta from Scratch with a New York Chef (Italia Squisita) — Watch how he reads the dough by touch and feel, not by timing — the pasta you're making is the same recipe at the source.