Magical eggs, flour and water, a pinch of salt and plenty of experience. It is easy to see, eat and enjoy but a little more complicated than it looks. Each pasta maker has his/her secrets. Each region sticks with their traditions and mostly use the same flour for generations. The eggs must be rich in color and the albumin sticky to actively combine the gluten. But it is all in the hands and passion of the pasta maker that makes the difference. Make sure to savor the fresh pasta when you can, it is what makes life in Italy feel so wonderful.