| 摘要 |
Process for producing fresh Italian pasta, of the crafted type, without the addition of preservatives or the like, involving, as ingredients, flour (wholemeal or white) or semolina, pasteurised eggs, water, salt, milk and/or water, and olive oil. It consists in forming an elastic dough which, after being allowed to rest, is suitably stretched in order to form a sheet of predetermined thickness which, after drying, is folded on itself in order to be cut to the desired width depending on the product to be obtained. |
