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10 months ago

Dry pasta versus a fresh one

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00:00Fresh pasta versus dry. Here's the big difference. Fresh pasta, dry pasta. Usually the ingredients

00:06are different. Typically with fresh pasta it's going to be like an egg-based pasta or there

00:11might be some pastas like Orchese from southern Italy that are just water flour-based pasta. Dry

00:17pasta a lot of times you'll see on the back of the box it says does not contain eggs because it's just

00:22a semolina or a wheat-based pasta made with water and a little bit of salt. That's it. Egg-based

00:28pasta, which you can tell because of its beautiful yellow color, has more structure. It's good for

00:32making ravioli, tortellini, capolacci, anything stuffed because it's going to hold up its structure

00:39when it's in the water. It also has a little bit more chew to it because of that protein from the

00:44egg. Even though you might think that fresh pasta has a lot of starch on it, it's good for clinging

00:49to sauces, so is dried pasta. Dried pasta can also do the same thing, especially if you're buying

00:55pasta that specifically says bronze drawn, bronze cut, slow drying. When you see that, the shape and

01:01the texture of the pasta will look different than like a teflon cut pasta. I could tell that it will

01:06hold on to a sauce so well once it's done cooking and that's typically what bronze cut means. There

01:11is no right or wrong way to go. Some people lean towards fresh pasta, some people lean towards dry

01:16pasta. It is up to you. If you want a quicker cook time, fresh pasta. If you want a longer cook time,

01:22hardier sauce, drier pasta would be the better choice.

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