Pasta, Pizza & Rice

The Regulation for Italian fresh Pasta

From ravioli to dumplings, all the rules of Italian legislation for the production of authentic, typical fresh pasta

Generally speaking, Italian legislation for the production of fresh pasta are the same rules as those of dry pasta. The only differences are in the moisture and acidity parameters (which must not exceed 7 degrees), as well as the use of soft wheat flour and the next conservation stage. Egg pasta must be made using only semolina and at least four eggs for a total weight of not less than 200 g for each kg of flour. The eggs can be replaced by a corresponding amount of liquid egg product made exclusively from whole chicken eggs.


Pre-packed fresh pasta must meet the following requirements:

  • Moisture content must not be less than 24%;
  • Free water activity (Aw) must not be less than 0.92 nor higher than 0.97;
  • Must have undergone a heat treatment that is at least equivalent to pasteurization;
  • Must be stored (from production to sale) at a temperature not higher than +4°C with a tolerance of 2°C.

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