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Old 12-03-2013, 11:31 PM
 
Location: Melbourne, Australia
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Dry Pasta vs. Fresh Pasta: What's the Difference? | The Kitchn

Do you always try to get/make fresh pasta where possible? Or does it not matter? Anyone actually prefer dry?

Can you notice a difference? I most definitely can, they're TOTALLY different. I've also made my own pasta. I find dry is often too hard/starchy. Of course it's tolerable, but I'll go for fresh anytime if I can, unless it's something like pasta bake or mac'n'cheese. Speaking of which, is macaroni in mac'n'cheese ever freshly made?

Do you think it's ever acceptable for a restaurant to use dry pasta? Would it depend if it's an Italian restaurant or not? If I go out for pasta, I definitely want it to be hand made on the premises, not dry or even freshly made in a factory. The same goes for noodles. I was in Italy recently and was rather surprised that I noticed quite a lot of dried pasta...then again, I suppose it's not necessarily always inferior, although not my preference save in some cases.
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Old 12-04-2013, 06:09 PM
 
Location: Georgia, on the Florida line, right above Tallahassee
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I've had frozen and dry. I've never had fresh, that I know of. There was a fast food pasta restaurant we used to go to called Fazoli's. It was pretty good. Pasta in a drive thru. Weird, but good.
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Old 12-04-2013, 07:36 PM
 
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I make my own as well. The difference is absolutely like night vs. day. You can tell homemade immediately from how silky and smooth it is.
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Old 12-04-2013, 08:36 PM
 
Location: Alaska
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Fresh pasta is absolutely my preferred preparation. Most times it is dried because of the convenience of storage. I don't plan menus enough in advance to buy fresh pasta every week.
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Old 12-04-2013, 10:27 PM
 
Location: Middle America
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My fiance makes homemade egg noodles, which are great.
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Old 12-04-2013, 11:30 PM
 
Location: Volcano
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There are something like 400 different pasta shapes sold in Italy. Most of them are only available dry, and many of them are prepared with one specific sauce. Traditionally the sauce was seen as an accompaniment to the pasta, and each new shape that was developed got a new sauce developed to complement its texture and mouth-feel.

Anyway, yes, they use dry pastas extensively in Italian restaurants and homes, both in Italy as well as in the US.
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Old 12-05-2013, 06:25 AM
 
Location: Whispering pines, cutler bay FL.
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For me it depends on the sauce for the pasta. For seafood fresh is best for me, for hardier meat sauce and baked dishes dry is better. Yes the difference is night and day but the happy medium is fresh made that you let dry for a day only and you have a al dente toothy feel but it is not as starchy.
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Old 12-05-2013, 06:49 AM
 
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I make my own pasta and Spaetzle when I have time. Otherwise good boxed pasta has to suffice.
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Old 12-05-2013, 07:46 AM
 
Location: Melbourne, Australia
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Quote:
Originally Posted by Cubanchic View Post
For me it depends on the sauce for the pasta. For seafood fresh is best for me, for hardier meat sauce and baked dishes dry is better. Yes the difference is night and day but the happy medium is fresh made that you let dry for a day only and you have a al dente toothy feel but it is not as starchy.
What? How do you do that? Whenever the fresh pasta is accidentally dried out it gets all hard and weird. Though that's after it's cooked i guess.
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Old 12-05-2013, 08:13 AM
 
Location: Whispering pines, cutler bay FL.
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After it is cooked, it will have more of the all dente feel but taste better then box stuff.

For example if you look at any kitchen show, like top chef, when they have a day to prep for following day you will see this.
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