inches x 14 inches fresh pasta sheet
Good source of carbohydrates and protein, particularly when made with eggs; contains B vitamins from wheat flour. Nutritional profile varies based on enrichment ingredients such as spinach or whole grain additions.
About
Fresh pasta sheets are thin, pliable rectangles of dough made from wheat flour, eggs, and salt, rolled and cut to standard dimensions for use in lasagna, ravioli, and other filled pasta preparations. Unlike dried pasta, fresh sheets contain moisture and are not cooked before use, remaining tender and supple. Traditional fresh pasta sheets are typically produced by hand-rolling or machine-rolling pasta dough to a thickness of approximately 1-2 millimeters. They are characteristically pale yellow in color, with a slightly elastic texture that allows them to be filled, layered, or cut without cracking. The sheets may be plain (all-purpose wheat) or enriched with ingredients such as spinach, whole wheat, or herb infusions, producing variations in color and subtle flavor profiles.
Culinary Uses
Fresh pasta sheets are primarily used as the structural component in layered dishes such as lasagna, where they alternate with sauce and filling. They are also the foundation for filled pastas—rolled with ricotta and other fillings to create cannelloni, or cut into squares and folded to form ravioli or tortellini. In Italian regional cuisine, fresh sheets may be dressed simply with butter and sage or layered with béchamel sauce. The delicate texture absorbs sauces readily and cooks quickly (typically 3-5 minutes in boiling water or in the oven), making them ideal for dishes requiring tender pasta. Fresh sheets are also used to construct pappardelle and tagliatelle by cutting the dough into ribbons.