Emilian fresh Pasta

Emilia-Romagna cuisine has always been associated to fresh pasta, made with a dough of just flour and eggs, kneaded and rolled ‘by hand’ by the Italian “sfogline” (women pasta makers) and then prepared with many different fillings and shapes: tortellini, tortelloni, lasagne, cannelloni, tagliatelle, quadretti, maccheroni al pettine, etc.