Step into the craft of homemade fresh pasta, an old tradition built on simplicity and the quality of what goes into it. Aurum Type 1 Soft Wheat Flour is the natural choice for anyone after the right balance between honest ingredients and performance: it keeps a precious share of the wheat germ, which gives the pasta a rich flavour and an inviting texture.
Stone-ground so that the nutritional qualities of the grain survive the milling, this flour turns into a pasta that is rustic and delicate at once, able to carry any sauce with grace. Making pasta at home is not simply a cooking technique but a ritual that ties you back to the roots of Italian cuisine — a sensory experience involving hands, heart and palate, kept alive and championed by organisations such as Slow Food.
Fresh pasta made with type 1 flour stands out for its amber colour and slightly rough surface, ideal for holding on to the most delicate sauces. Every mouthful tells the story of the grain and of the land it came from, turning a simple meal into a genuine culinary experience that honours Italy's farming tradition.
The use of type 1 flour has its roots in the farming traditions of northern Italy, in the Veneto and Emilia-Romagna above all, where a less refined milling kept more nutrients while remaining easy to work with. That choice was not only practical: it reflected a way of life in which every part of the grain was worth something.
Type 1 flour, with an ash content between 0.50% and 0.80%, keeps a significant share of the wheat germ and of the outer layers of the grain, rich in fibre, vitamins and minerals. That makes it particularly well suited to fresh pasta, bringing not only better nutrition but also a more complex, more rustic flavour than heavily refined flours.
Ingredients
- 400 g Aurum Type 1 Soft Wheat Flour
- 4 medium eggs
- 1 pinch of fine salt
- Durum wheat semolina for rolling out
Method
- Mound the Aurum type 1 flour on the work surface and make a well in the centre
- Crack the eggs into the well and add the pinch of salt
- Start drawing the flour in from the walls towards the centre with a fork
- Once the mixture firms up, knead by hand for 10-15 minutes until you have a smooth, elastic ball
- Wrap the dough in cling film and let it rest at room temperature for 30 minutes
- Roll the dough out with a rolling pin or pasta machine, dusting with semolina so it doesn't stick
- Cut the sheet into the shape you want and let it dry slightly before cooking
Wine and Beer Pairings
Here the wine is not decided by the pasta but by the sauce: an egg sheet is a base, not a finished dish. One rule holds throughout, though — the egg and the buttery texture of fresh pasta ask for acidity, something that clears the palate between one forkful and the next. From there, you choose according to the sauce.
Recommended White Wine
Madre Manzoni Bianco Biologico Vintage 2022 — Italo Cescon — With pale sauces — butter and sage, vegetables, white ragù, fish — Manzoni Bianco is the safest bet. A crossing of Rhine Riesling and Pinot Blanc, it puts flowers and citrus against a clean acidity that cuts through the egg in the sheet. This version ages on the lees and has the frame to stand up to a generous, buttery finish. Serve at 10-12 °C.
Want to know the grape better? our guide to Manzoni Bianco
If the Sauce Is Meat or Tomato
Allegretto Valpolicella D.O.C. — Italo Cescon — If instead the sheet ends up under a meat ragù or a tomato sauce, you want a red — but one that doesn't flatten everything. Valpolicella is light in body, smells of cherry and has exactly the acidity tomato needs, with tannin so discreet it never stiffens the mouthful. Serve at 15-16 °C.
Want to know the wine better? our guide to Valpolicella
Craft Beer as an Alternative
Bold Helles Beer — pale lager — The pale lager is the most versatile of the lot precisely because it has no sharp edges: gentle malt, dry finish, a fine bubble that cleans. On fresh pasta, whatever the sauce, it never gets it wrong. Serve at 4-6 °C.
Want to know the style better? craft pale lagers
What to Serve Alongside
To round off the meal, the assorted yeast-free crackers are a crunchy way to mop up the last of the sauce. The rosemary and multigrain ones in particular set up interesting contrasts with the delicacy of fresh pasta.
Variations and Tips
- Try adding a tablespoon of extra virgin olive oil to the dough for a softer pasta
- For a wholegrain version, replace 30% of the type 1 flour with Aurum wholemeal flour
- Flavour the dough with grated lemon zest or finely chopped herbs
- For perfect tagliatelle, let the sheet dry for 10 minutes before cutting it
Frequently Asked Questions
How long should fresh pasta dough rest?
The dough should rest for at least 30 minutes at room temperature, covered with cling film. That time lets the gluten relax, making the sheet more elastic and easier to roll out without springing back.
Can I freeze homemade fresh pasta?
Yes, fresh pasta freezes very well. Lay it out on a tray in a single layer, freeze, then transfer to food bags. Cook straight from frozen, adding slightly to the cooking time.
What is the difference between type 1 and type 00 flour?
Type 1 flour keeps more of the wheat germ and bran, so it is richer in fibre, vitamins and minerals than type 00, which is fully refined. That gives the pasta a more rustic flavour and a slightly firmer texture.
