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Old 06-15-2017, 02:46 PM
 
Location: Eureka CA
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Years ago I read that Jacques Pepin said that there was no difference between dried and fresh pasta. I've only made fresh ONCE but I agree. Do any of you make fresh pasta?
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Old 06-15-2017, 03:17 PM
 
Location: Heart of Dixie
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Yes, I make fresh rolled/cut pasta. I find fresh pasta to be much more delicate than dried pasta. Fortunately, I don't care for "al dente" pasta (to me, it tastes like raw flour). Occasionally, I'll make fresh mozzarella and ricotta to go with the pasta.

For the record, we have dried pasta WAY more often than fresh pasta. Fresh pasta is more for special occasions or winter doldrums.
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Old 06-15-2017, 03:44 PM
 
Location: North Oakland
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They're different from each other: one is made with egg, the other is semolina and water. I'm surprised to hear Jacques Pepin said there's no difference. I like each, with a preference for the bite of fresh pasta, but I use them differently.

I would not think of making Lasagne Bolognese using anything other than sheets of egg pasta I'd made myself (I make my sauces the day before I make and bake the lasagne). If I'm feeling too lazy or my hands hurt, I use box pasta with my Bolognese sauces and Parmigiano-Reggiano, and make instead what I call Cavatappi Bolognese. It's like baked ziti, only better. It's nearly as good as the lasagne, but the macaroni just doesn't have the same toothsome quality egg pasta has.

However, like Dirt Grinder, I use box pasta most of the time.
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Old 06-15-2017, 04:56 PM
 
Location: Fort Lauderdale, Florida
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Because you can find good boxed pastas, rarely do I make my own.

But sometimes there is a difference between boxed.
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Old 06-15-2017, 05:46 PM
 
Location: Middle America
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I've made it, and not found it to be enough of an improvement on premade to be worth the time or efffort.
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Old 06-15-2017, 05:51 PM
 
Location: Coastal Georgia
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I have made it. I can make it, but I don't make it. I can buy fresh pasta if I want to, but I'm fine with hassle free dried.

We go to a restaurant that serves a pasta dish that seems more tender. I don't ask if it's made inhouse, because I prefer to think it is.
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Old 06-16-2017, 12:13 AM
 
Location: Europe
518 posts, read 247,602 times
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Quote:
Originally Posted by eureka1 View Post
Years ago I read that Jacques Pepin said that there was no difference between dried and fresh pasta. I've only made fresh ONCE but I agree. Do any of you make fresh pasta?
How is there no different? What do you mean with " there is no different "...How can a Chef say this?
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Old 06-16-2017, 12:45 AM
 
Location: Europe
518 posts, read 247,602 times
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Quote:
Originally Posted by jay5835 View Post
They're different from each other: one is made with egg, the other is semolina and water. I'm surprised to hear Jacques Pepin said there's no difference. I like each, with a preference for the bite of fresh pasta, but I use them differently.

I would not think of making Lasagne Bolognese using anything other than sheets of egg pasta I'd made myself (I make my sauces the day before I make and bake the lasagne). If I'm feeling too lazy or my hands hurt, I use box pasta with my Bolognese sauces and Parmigiano-Reggiano, and make instead what I call Cavatappi Bolognese. It's like baked ziti, only better. It's nearly as good as the lasagne, but the macaroni just doesn't have the same toothsome quality egg pasta has.

However, like Dirt Grinder, I use box pasta most of the time.
Sorry, but how do we mean with dried pasta? Because I see that there is a bit of confusion.
The fresh and dried pasta can be made both with eggs or without eggs and both with wheat flour or whole wheat flour ( semola ).
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Old 06-16-2017, 12:47 AM
 
Location: Europe
518 posts, read 247,602 times
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Quote:
Originally Posted by blueherons View Post
Because you can find good boxed pastas, rarely do I make my own.

But sometimes there is a difference between boxed.
There is a lot of difference between brands.
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Old 06-16-2017, 12:56 AM
 
Location: Europe
518 posts, read 247,602 times
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Quote:
Originally Posted by TabulaRasa View Post
I've made it, and not found it to be enough of an improvement on premade to be worth the time or efffort.
Unfortunately make something at home not always it gives the best result.
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