I don't get the obsession with fresh pasta over dried

Been cooking at a small Italian spot in Portland for 2 years now, and I still think dried pasta works better for 80% of dishes. Fresh stuff gets all mushy in brothy sauces and I've had too many tickets get backed up because someone insisted on rolling it out daily. Am I missing something with fresh that the other cooks keep claiming is a night and day difference?

2 comments

2 Comments

laura_allen14d ago

Is it just the texture thing with fresh pasta or is there something else the cooks say makes it worth all the extra work?

alice8914d ago

Oh man, fresh pasta was a total game changer for me honestly. I used to think it was just a texture flex too but then I actually tried making it at home with just flour and eggs. The way it soaks up sauce is unreal compared to dried pasta. Like with a simple butter and sage sauce, the fresh stuff just drinks it all in instead of it sliding off. It falls apart softer too which sounds bad but for certain dishes it's perfect. Definitely worth the arm workout for a special dinner.