STEPS TO DISCOVER ABOUT FRESH PASTA

 Knowing your pasta, starts out as fresh pasta but some is made to be eaten “soft”. Fresh pasta can be made with slightly different ingredients than the dried variety. Many northern regions of Italy use all-purpose flour and eggs while southern Italy usually makes theirs from semolina and water but it depends upon the recipe .Serving pasta that is made fresh that day shows a great deal of care in preparation and a high level of pride in the household’s culinary skills. However fresh pasta is not inherently better than dried pasta, it is just different and is used in different situations. Some types of pasta are served only fresh, others only dried and some others can have fresh and dried versions. It is in this case that it can be argued that fresh is better than dried pasta. Fresh pasta has been made in households throughout Italy for generations but the region of Emilia-Romagna has the reputation of making the best. Here fresh pasta is often served with cream sauces or a simple sauce of butter and sage while light tomato sauces are reserved for the summer months. Following the simple but important rule of using fresh local ingredients, the Piemonte serve their fresh pasta with a butter sauce covered with slices of decadent local black truffles. Wherever you are in Italy, being served fresh homemade pasta is a real treat as you can be assured that the pasta was made that day and will have a taste that will make you rethink  of what good pasta is. 

I called it  generic! the TORTELLONI  because of  the  ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto), cheese, or a combination of both. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth (in brodo), either of beef, chicken, or both.Packed, refrigerated, or frozen, tortellini and tortelloni (similar but larger, with cheese and/or vegetable stuffing) appear in many locations around the world, especially where there are large Italian communities. Tortellini and tortelloni are made in European industrial lines supplying markets in Europe and further afield. "Fresh" packed tortellini,.