Fresh pasta and dried pasta are two different ingredients that serve different purposes. It’s impossible to get a fresh pasta al dente and unlikely that most home chefs have an extruder to get round shapes. The tougher texture allows it to stand up against hearty sauces.
Fresh pasta, however, has it’s own merits such a delicate texture that pairs well with delicate sauces. That delicate, silky texture isn’t achievable with dried pasta which would become mushy when trying.
I agree that they’re two different ingredients, but most Italian pasta dishes require dried pasta. The biggest exception is probably gnocchi, they’re always fresh.
It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.
Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.
It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.
I appreciate the link to the playlist. I really like Alex’s videos.
No worries, we’re just having a civil discussion here (:
As for dried pasta popularity, according to many internet sources, it became popular somewhere around 14th and 15th century, I guess Italians had plenty of time to adjust their cuisine. Dried pasta also has a benefit of long storage, which was important in their warm climate before the invention of an affordable domestic refrigerator in 20th century.
Fresh pasta and dried pasta are two different ingredients that serve different purposes. It’s impossible to get a fresh pasta al dente and unlikely that most home chefs have an extruder to get round shapes. The tougher texture allows it to stand up against hearty sauces.
Fresh pasta, however, has it’s own merits such a delicate texture that pairs well with delicate sauces. That delicate, silky texture isn’t achievable with dried pasta which would become mushy when trying.
I agree that they’re two different ingredients, but most Italian pasta dishes require dried pasta. The biggest exception is probably gnocchi, they’re always fresh.
It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.
Well, I’ve been to Italy many times and I have Italian friends, one of them actually worked in a restaurant in Italy. Most Italian dishes use dried pasta and they use it for a reason. You can learn more about dried pasta here https://youtube.com/playlist?list=PLURsDaOr8hWXz_CFEfPH2wFhIbJn9iHJY&si=5jl6Z2vwxFX4sVXF
Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.
It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.
I appreciate the link to the playlist. I really like Alex’s videos.
No worries, we’re just having a civil discussion here (:
As for dried pasta popularity, according to many internet sources, it became popular somewhere around 14th and 15th century, I guess Italians had plenty of time to adjust their cuisine. Dried pasta also has a benefit of long storage, which was important in their warm climate before the invention of an affordable domestic refrigerator in 20th century.