Fresh pasta is available in a variety of sizes and shapes but not to the extent of dried pasta. It is, however, available in a greater variety of flavors. Fresh pasta most often contains eggs and has high water content, making it necessary to refrigerate or freeze the pasta to keep it from spoiling. The eggs in the pasta brighten its color, add flavor, and give the pasta more nutritional value. Fresh pasta is made daily in Italian specialty stores and is found commercially in food stores both refrigerated and frozen. If refrigerated, it should be used within 3 to 4 days of purchasing it and within approximately one to two months if frozen. Fresh pasta can be dried and stored at room temperature, but it is important that the pasta is completely dried before storing. Fresh pasta is more delicate than dried pasta, making it more difficult to store.
Because fresh pasta does not swell in the same manner as dried pasta you will need approximately 50 percent more fresh pasta to equal the same amount of dried pasta. Fresh pasta’s softer texture goes well with lighter sauces, such as tomato sauces, cream sauces and simple sauces made from oil or butter that is flavored with herbs.

Making fresh homemade pasta provides an opportunity to create many different flavors of pasta. A variety of flours, such as wheat flour, buckwheat flour, rice flour, soy flour, and oat flour can be used to provide different flavors. Also, other flavoring agents can be used, such as herbs and spices, corn meal, cheese, fruits, chilies, spinach, tomatoes, beets, and carrots. The different flavoring agents will also affect the color of the pasta and its texture.

INGREDIENTS

1 pound Italian sausage
1 clove garlic, minced
2 (14 ounce) cans beef broth
1 (14.5 ounce) can Italian-style stewed tomatoes
1 cup sliced carrots
1 (14.5 ounce) can great Northern beans, undrained
2 small zucchini, cubed
2 cups spinach - packed, rinsed and torn
1/4 teaspoon ground black pepper
1/4 teaspoon salt

DIRECTIONS

In a stockpot or Dutch oven, brown sausage with garlic. Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer 15 minutes.
Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, and add spinach. Replace lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 minutes.

INGREDIENTS

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese(sliced) and grated parmesan

DIRECTIONS

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

INGREDIENTS

3 cups warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 tablespoon active dry yeast
1 tablespoon salt
7 cups all-purpose flour

DIRECTIONS

Add the sugar and yeast to the warm water and let proof.
Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino’s behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
Once doubled again, punch down and form into three fat “footballs.” Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.