Pasta all'uovo is a basic preparation of Italian cuisine, particularly from the Emilian area. It is a simple dough made from chicken eggs and wheat flour, divided into small regular shapes and intended for cooking over a wet fire.
There are many varieties of pasta on the market: some are quite common and known all over the world, others are typical of certain regions and preparations. A further distinction can be made between the various types of pasta based on the presence or absence of the filling.
We explain and cook 3 different types of pasta and typical Italian dishes:
1- FETTUCCINE ALLA ALFREDO;
2- GNOCCHI WITH BUTTER AND SAGE;
3- TAGLIATELLE ALLA BOLOGNESE;
At the end of the Course each dish will be tasted.
