Fresh, homemade pasta is as good as a short vacation in Italy. Whether garganelli or tagliatelle, every Italian region cultivates its own specialties. In fact, there are hardly any limits to the variety of shapes. Whichever format you choose, preparing homemade pasta is much less complicated than you might think.

The variety of pasta shapes and formats seems almost endless. To get a small overview for the beginning, the approximate classification is worthwhile in

• Ribbon pasta, for example Fettuccine, Linguine, Pici
• Round pasta shapes such as Pisarei, Gnocchetti Sardi, Orecchiette or Corzetti
• Short pasta shapes, for example the already mentioned Garganelli, Farfalle or Stricchetti
• Pasta packets, for example Ravioli, Tortellini or Cappelletti
• Pasta made from fine dough sheets, think of lasagna, cannelloni or the bauletti, an oven dish from the Marche region that is probably less well-known in Germany

If you have the appropriate tool at hand - a fine metal needle, simply called "ferro" in Italy, or alternatively knitting needles or shish kebabs - you can even make fusilli or maccheroni yourself with a little practice. Have we whetted your appetite for really delicious homemade pasta just like on vacation in Italy? We assure you: All you need for this pleasure is a little time, the appropriate ingredients and a few household tools.

First of all, there is the basic ingredient: the flour. Wheat flour is the preferred flour for Italian pasta, and soft wheat varieties are used to make the fine "00" type flour, called "farina di grano tenero tipo 00". This flour has a high gluten content and is the closest to the 405-grit wheat flour we use (a little tip in case you can't get the Italian flour).

In comparison, "semola", the wheat semolina ground from durum wheat varieties, is much coarser and is available in two different forms: also finely ground or, alternatively, ground a little coarser. For starters, we recommend using finely ground durum wheat semolina, as this variety is somewhat easier to work with. Whether coarse or fine, the grainy consistency of durum wheat semolina ensures that pasta prepared from it can be cooked well "al dente", i.e. firm to the bite.

In some regions of Italy, pasta dough creations with chestnut, buckwheat or rye flour are also known. In Germany, rye flour is more typically used for baking bread, but in northern Trentino, for example, it is also used for "Kropfen," a type of large-format ravioli prepared with a filling of white cabbage, savoy cabbage, leeks and three different regional cheese specialties.

Or do you? You have the choice. "Pasta fresca all' uovo" contains egg, as the name suggests. When preparing the dough, you calculate about one egg per hundred grams of soft wheat flour (and about one hundred grams of flour per person). That's right: fresh pasta is made with 00 flour. Pasta dough with egg usually has a slightly softer, elastic consistency. Whether you need additional water also depends on the size of the eggs you use. The rule of thumb is: the larger, the less additional liquid you need to add when kneading. Our tip: If the dough feels dry when you knead it, just moistening the palms of your hands with a little water may be enough.

"Pasta secca," pasta made from durum wheat semolina, on the other hand, does not require an egg and usually contains only water. Do not add it cold, but rather lukewarm (not boiling, please), and proceed in portions, so do not add the whole amount foreseen in the recipe to the flour right at the beginning. This will prevent the dough from becoming too sticky. (However, even that would not be a drama: in that case, again, increase the amount of flour slightly - and wisely). Pasta dough made from durum wheat initially feels a bit more stubborn and firm under your hands than dough made with egg, but develops a smooth, silky-smooth surface and consistency through kneading.

A pinch of salt belongs in both types of dough. Olive oil is an optional ingredient, not a must, but adds a little extra flavor and smoothness to the dough. Expect kneading time of at least five minutes (for dough made with durum wheat flour) to ten minutes (for dough made with egg and soft wheat flour).

• First, put the flour on the clean work surface and press a wide depression into it from above
• In this depression, beat the eggs or - depending on the type of dough - pour some water. Finally, add a pinch of salt
• In the next step, whisk the mixture with a fork, carefully working in the flour, starting from the inner edge of the well
• As soon as the dough begins to take shape and form, continue working with your hands, adding a little more liquid if necessary
• Knead the mixture vigorously with the heels of your hands. (To give you a little idea of this step: First press or push the mass away from you, then fold it again from the front and so on)
• Lastly, form a ball and cover it with a bowl or wrap it in beeswax cloth (or foil). The dough now needs a resting time of about 30 minutes at room temperature to relax

When cooking your homemade pasta, calculate about one liter of water per hundred grams. In Italy, they don't skimp on the salt that you add to the boiling water. Fresh pasta usually doesn't take longer than three to five minutes to cook - durum wheat pasta, which may even have been pre-dried a bit, takes correspondingly longer. It is not easy to give exact cooking times. Just taste in between before you drain your pasta or lift it out of the pot with a slotted spoon. By the way, frozen pasta from your own supply does not need to thaw before cooking. Well then: buon appetito!

And if it has to go fast, you will certainly find the right pasta in our pasta assortment: