Fresh pasta, in Italy, is a true institution. Every region has its format and recipe, its own traditions and its condiments, but at the foundations are the same ingredients: water, wheat flour and, some time, eggs. Let us find out about the origins of fresh pasta and what are the typical formats for every region. 

Fresh pasta, in Italy, is a serious thing. So serious that in addition to being regulated by years and years of tradition, there is also an actual law that regulates its production, Decree n. 580 of 4 July 1967.