Fresh pasta is frequently hailed as being preferable to dried pasta. One reason could be that the term “freshness” has grown to be synonymous with “quality.” Fresh products are frequently regarded to be nutritious, healthier, and more flavorful, as they are free of problematic preservatives.
And, for the most part, they are. Nothing surpasses fresh, handmade pasta coupled with a delectable artisanal sauce, according to the Pasta Evangelists. However, it is vital to remember that dry pasta has a role in the kitchen as well. So, what’s the distinction? Here’s our insider’s view on what distinguishes fresh from dried pasta and how to use them.
Know the Difference
The ingredients are the most noticeable distinction. Dried pasta is created with water and strong durum wheat flour. Resting the kneaded dough allows the gluten networks to strengthen. It is then continuously rolled before being cut into shapes. Because of the high gluten content, the pasta is strong enough to endure being cooked in boiling water. Meanwhile, fresh pasta replaces whole eggs or egg yolks with water. The fat adds suppleness, while the egg protein replaces the gluten in durum flour, strengthening the pasta and allowing it to withstand boiling water. As a result, durum wheat flour is not required.
While nutritional values vary depending on the components used, fresh pasta has more cholesterol and fat than dried pasta — attributable solely to the usage of eggs. Dried pasta, on the other hand, typically contains more carbohydrates. This is because of the grain used and the changes that occur throughout the cooking process. A moment on the lips is rarely a lifetime on the hips if you select for a dish of fresh pasta!
About the storage, it’s also different. Dried pasta is a pantry staple that comes in a variety of forms and types. But, fresh pasta has a rather short shelf life and must be refrigerated before use.
In cooking, because the starch granules need to rehydrate completely first, dried pasta takes longer to cook (9–11 minutes). When fresh pasta has fully hydrated, it boils quickly in boiling water (about 2–3 minutes).
Which one is better: Dried Pasta or Fresh Pasta?
Dry pasta is typically less expensive than fresh pasta, but it is not always inferior; in fact, its production in Italy is strictly regulated. In contrast, mass-produced fresh pasta might have a gluey feel that is a poor substitute for freshly cooked pasta.
In Italy, dried and fresh pasta are used differently, depending on matching the form to the sort of sauce. Fresh pasta, prepared with eggs, has a softer texture and a more luscious buttery flavour than dried pasta, and it goes well with creamy or cheese-based recipes. Dried pasta has a harder bite, making it easier to cook al dente, and it is robust, so it goes well with rich, meaty sauces (the exception being bolognese, traditionally served with fresh tagliatelle). Choosing which pasta to use is really about the ingredients rather than the pasta type.
5 differences between dry pasta and fresh pasta
Although they may seem similar, there are some differences between fresh pasta and dry pasta.
- The first of these is the origin. We have associated pasta with Italy and we take it for granted that all pasta is born in the European country, but in reality, there are quite a few doubts on the subject. There are historical records that tell that fresh pasta was consumed in many different places, such as China or Al-Andalus at the same time as in Italy. However, dried pasta was created in Italy around 1500, when pasta began to be dried and internationalized.
- The production of these kinds of pasta is also different. Both start out as fresh pasta, but dry pasta undergoes a dehydration process until it becomes dry pasta, while fresh pasta is consumed as is.
- This process of dehydration causes another of the great differences between both kinds of pasta, the conservation. Fresh pasta is a food that has to be eaten almost immediately, it only lasts 4 or 5 days in the fridge until it starts to go bad. On the contrary, the dry pasta is conserved much better and can last for months stored in its bag without any type of problem.
- The cooking is another of the great differences between both kinds of pasta. The fresh pasta with 3 or 4 minutes of cooking is more than enough, whereas the dry pasta needs between 8 and 10 minutes to be edible, depending on the manufacturer.
- The last notable difference between the two is the price. Fresh pasta, is a product that lasts so little time and is usually made in an artisan way, can double or even triple the price of dry pasta.