Fresh or Dried?

When it comes to pasta, there are two main types: dried and fresh. Each type has its own benefits and problems, and it's important to know when to choose which and how to tell if it's good quality.

 

Dried pasta is made by mixing flour and water and then drying it out. It is convenient because it has a long shelf life and can be stored easily. Dried pasta is also more affordable than fresh pasta. However, it can be less flavorful and have a slightly rougher texture than fresh pasta.

 

Fresh pasta is made by mixing flour, water, or eggs, then rolling it out and cutting it into the desired shape. It has a tender texture and a rich flavour. However, it is more perishable than dried pasta and needs to be eaten within a few days of being made. Fresh pasta is also more expensive than dried pasta.

 

When choosing between dried and fresh pasta, consider the dish you are making. Dried pasta is a good choice for hearty sauces that stand up to its texture, while fresh pasta is better for delicate sauces that won't overpower its flavor. If you have the time and ingredients, making fresh pasta at home can be a fun and rewarding experience.

 

To determine the quality of pasta, look for uniform colour and texture. The pasta should also have a slight roughness to it, which helps the sauce cling to it. Avoid pasta that is discoloured, has a mushy texture, or is overly smooth.

 

In conclusion, both dried and fresh pasta have their advantages and disadvantages. Consider the dish you are making and the time you have available when choosing between the two. And when selecting pasta, look for a uniform color and texture with a slight roughness.