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

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!