Fresh Pasta
pasta fresca · fresh pasta · pasta all'uovo
Fresh Pasta: what every chef needs to know
Fresh pasta is made from wheat flour (or semola di grano duro) and fresh eggs, following the Italian pasta all'uovo tradition. The standard ratio is 100g flour to 1 egg (approximately 55g), sometimes supplemented with extra yolks for a richer colour and flavour. The gluten network that develops during kneading gives the pasta its elasticity and bite. Fresh pasta always contains GLUTEN (wheat) and EGGS — both EU-14 declared allergens. Cooking time for fresh pasta is considerably shorter than dried: 2–3 minutes for linguine or tagliatelle, up to 4–5 minutes for filled pasta. Fresh pasta has a maximum shelf life of 2 days refrigerated (0–4°C) or 3 months frozen at -18°C. In foodservice, fresh pasta is best made to order or sourced daily. In commercial kitchens, a pasta machine (KitchenAid attachment or Atlas roller) is standard equipment.
Fresh Pasta: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 / USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023 / USDA FoodData Central.
Fresh Pasta: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Fresh Pasta: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Use at least 1 L of water per 100 g of pasta. Season the water generously with salt (10 g/L). Never add oil to the cooking water: it prevents sauce from adhering.
Dry shaped pasta for 15-30 min on a floured tray before freezing so they do not stick together.
Roll the sheet thin enough to see your hand through it (thickness 0.5-1 mm). Use egg yolk as adhesive when sealing.
Fresh pasta absorbs more moisture than dried lasagne sheets: use slightly more sauce.
Fresh Pasta: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Fresh Pasta: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Can be made year-round from basic ingredients. Summer variants incorporating vegetable purées in the dough (spinach, beetroot) are seasonally popular.
Fresh Pasta: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Fresh Pasta
How long does fresh pasta keep?
Raw fresh pasta: maximum 2 days in the fridge at 0–4°C, well wrapped. Frozen: up to 3 months. Cooked pasta: up to 2 days at 0–4°C. In professional kitchens, fresh pasta is ideally made to order or ordered daily, as quality deteriorates with storage.
Which flour for fresh pasta: tipo 00 or semola?
Tipo 00 (finely milled soft wheat flour) gives a softer, more elastic dough: ideal for filled pasta and tagliatelle. Semola di grano duro (durum wheat semolina) gives a firmer dough with more bite: ideal for orecchiette and other eggless shapes. Both contain gluten and are not suitable for coeliac guests.
Why shouldn't I add oil to the pasta cooking water?
Oil in the cooking water forms a film around the pasta surface. This doesn't effectively prevent sticking (vigorous boiling does that), but it does prevent sauce from adhering to the pasta. The result is sauce sliding off the pasta rather than being absorbed into it. Prevent sticking with plenty of water and movement, not oil.
At what temperature should you store Fresh Pasta?
Store Fresh Pasta at 0-4°C (fresh, raw or cooked); -18°C (frozen), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Fresh Pasta professionally?
The primary professional technique for Fresh Pasta is Boiling in generous salted water at 100°C, krachtig kokend for 2-3 min (fresh), 4-5 min (gevuld). Always verify core temperature with a calibrated probe thermometer.
Does Fresh Pasta contain allergens?
Fresh Pasta contains: Gluten, Eggs. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
