Dry Pasta

Dried pasta is often associated with Southern Italy. It is usually made up of semolina flour, water and salt. It rarely contains eggs, because of this dried pasta can last almost for an indefinite period of time without refrigeration. It can be stored at room temperature. Once it is shaped, it must be completely dried before it can be packaged. Dry pasta tends to have a firmer and rougher structure than fresh pasta, and therefore can be used with even the thickest of sauces. When cooked dried pasta shapes end up doubling in size.

Fresh Pasta

The main thing that separates fresh pasta from dried is that it contains eggs in it. Usually no olive oil, or water is added. Fresh pasta is often associated with Northern and Central Italy. Because of the fact that dried pasta contains eggs is lasts only a few days as opposed to dry pasta which can be stored indefinitely. Fresh pasta can be made with a wide range of flours, but usually the most delicate bread flours are chosen. This is to ensure that the pasta is light and easy to roll and shape. Because of its very fine quality it is best served with light sauces made with tomatoes, cream, oil, or butter flavoured with herbs. Because light pasta is so soft it takes about half the cooking time of regular pasta. Fresh pasta is often made in homes using pasta shaping machines. Using these machines it is often cut into strands, Fresh pasta is considered to be of the highest quality pasta.

 

 

Below are several videos demonstrating how simple it is to make fresh pasta: