KNOW YOUR PASTA

When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes each with their own special flavor profile, culinary application and even regional origin. Not to mention you have to take the processing into consideration.

Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or “00” low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.

Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made. It is best served with meat, cheese, or vegetables to create filled pasta. Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy. In this area, the dough is only made out of egg yolk and flour resulting in a very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region.

Dried pasta can also be defined as factory made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pasta is best served in hearty dishes like ragu sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually grow to twice its original size. Therefore, approximately 0.5 kg of dried pasta serves up to four people.

Fresh or dry pasta can be used in any recipe, but they have different flavors and textures that will affect the final dish. Both are worthy of a restaurant-quality meal and the one you choose depends on the pasta sauce you pair it with.