4 ms·

Okay, perhaps? Not sure I've ever had a pasta that didn't taste better fresh. Can you name an example? I'm no expert but I'm not a complete noob either.

by weeksie 12y ago

lobster_johnson 12y ago
I don't think fresh pasta goes well with bolognese or ragu, for example. The composition of fresh pasta is much more delicate; it is softer, coarser and has less of a bite to it than dried pasta. Because it's so delicate and overcooks easily, it works best with minimal amounts of sauce that doesn't overwhelm or end up overcooking it. My point is and was, it's simply a different product, much like egg noodles vs. rice noodles. One is not necessarily superior to the other. A couple of relevant articles: http://www.nytimes.com/1997/09/17/dining/italy-truth-about-pasta-italians-know-that-less-more-call-for-return-basics.html http://www.nytimes.com/1997/09/17/dining/italy-truth-about-p... http://www.theatlantic.com/health/archive/2010/11/dont-fuss-over-fresh-pasta-the-dried-stuff-is-better/66325/ http://www.theatlantic.com/health/archive/2010/11/dont-fuss-...
- weeksie 12y ago
  Semolina is durum wheat (same stuff for dried and fresh), so I don't think there's a difference there. And I don't think I agree with regards to the flavor of a bolognese or ragu. Then again, good fresh pasta is pretty easy to come by where I live (across the street from Raffetto's in NYC). Anyway, thanks for the clarification. I don't think I really agree with you, but I'll make it a point to cook something with some high quality dried stuff and check the difference. Cheers!
- dragonwriter 12y ago
  > The composition of fresh pasta is much more delicate; it is softer, coarser and has less of a bite to it than dried pasta. That can be true -- particularly, essentially all dried pasta is hard-wheat pasta, fresh pasta may or may not be hard-wheat pasta. But I don't think the distinction you draw is particularly true when comparing dried pasta with fresh pasta using similar wheat.

Okay, perhaps? Not sure I've ever had a pasta that didn't taste better fresh. Can you name an example? I'm no expert but I'm not a complete noob either.

by weeksie 12y ago

Okay, perhaps? Not sure I've ever had a pasta that didn't taste better fresh. Can you name an example? I'm no expert but I'm not a complete noob either.

lobster_johnson 12y ago

I don't think fresh pasta goes well with bolognese or ragu, for example. The composition of fresh pasta is much more delicate; it is softer, coarser and has less of a bite to it than dried pasta. Because it's so delicate and overcooks easily, it works best with minimal amounts of sauce that doesn't overwhelm or end up overcooking it. My point is and was, it's simply a different product, much like egg noodles vs. rice noodles. One is not necessarily superior to the other. A couple of relevant articles: http://www.nytimes.com/1997/09/17/dining/italy-truth-about-pasta-italians-know-that-less-more-call-for-return-basics.html http://www.nytimes.com/1997/09/17/dining/italy-truth-about-p... http://www.theatlantic.com/health/archive/2010/11/dont-fuss-over-fresh-pasta-the-dried-stuff-is-better/66325/ http://www.theatlantic.com/health/archive/2010/11/dont-fuss-...

weeksie 12y ago
Semolina is durum wheat (same stuff for dried and fresh), so I don't think there's a difference there. And I don't think I agree with regards to the flavor of a bolognese or ragu. Then again, good fresh pasta is pretty easy to come by where I live (across the street from Raffetto's in NYC). Anyway, thanks for the clarification. I don't think I really agree with you, but I'll make it a point to cook something with some high quality dried stuff and check the difference. Cheers!
dragonwriter 12y ago
> The composition of fresh pasta is much more delicate; it is softer, coarser and has less of a bite to it than dried pasta. That can be true -- particularly, essentially all dried pasta is hard-wheat pasta, fresh pasta may or may not be hard-wheat pasta. But I don't think the distinction you draw is particularly true when comparing dried pasta with fresh pasta using similar wheat.