Varieties Pasta

fresh

fresh pasta locally made fresh ingredients unless destined shipped, in case consideration given spoilage rates of desired ingredients such eggs or herbs. furthermore, fresh pasta made mixture of eggs , all-purpose flour or “00” low-gluten flour. since contains eggs, more tender compared dried pasta , takes half time cook. delicate sauces preferred fresh pasta in order let pasta take front stage.

fresh pastas not expand in size after cooking; therefore, 1.5 pounds (0.68 kg) of pasta needed serve 4 people generously. fresh egg pasta cut strands of various widths , thicknesses depending on pasta made (e.g. fettuccine, pappardelle, , lasagne). best served meat, cheese, or vegetables create ravioli, tortellini, , cannelloni. fresh egg pasta known in piedmont region , emilia romagna region in north italy. in area, dough made out of egg yolk , flour resulting in refined flavour , texture. pasta served butter sauce , thinly sliced truffles native region. in other areas, such apulia fresh pasta can made without eggs. ingredients needed make pasta dough semolina flour , water, shaped orecchiette or cavatelli. fresh pasta cavatelli popular in other places including sicily. however, dough prepared differently: made of flour , ricotta cheese instead.

dried

dried pasta can defined factory-made pasta because produced in large amounts require large machines superior processing capabilities manufacture. dried pasta shipped on farther locations , has longer shelf life. ingredients required make dried pasta include semolina flour , water. eggs can added flavour , richness, not needed make dried pasta. in contrast fresh pasta, dried pasta needs dried @ low temperature several days evaporate moisture allowing stored longer period. dried pastas best served in hearty dishes ragu sauces, soups, , casseroles. once cooked, dried pasta increase in size double of original proportion. therefore, approximately 1 pound (0.45 kg) of dried pasta serves 4 people.