Pasta- dried or fresh- what is the proper way?

studentphil

I have always found this confusing, some chefs swear by fresh pasta and say it is the best stuff, then others say the true Italian uses nothing but the finest dried pasta.

What is the proper and best pasta?

hopefulfooluk

I prefer fresh, with a bit of olive oil splashed in with it while it's cooking. It's personal taste though.

mclaren_2

fresh - flour n water basicly....

fresh is proper and best - all dried is, IS fresh but dried.....

jaffa30

Fresh , its much nicer

pizzaboy

If you make the actual pasta itself and its quite easy,thats the best:D

studentphil

What do Italians do though? Do they cook it from Fresh or dried?

mclaren_2

studentphil wrote:

What do Italians do though? Do they cook it from Fresh or dried?

fresh. Dried is only for "lazy" people - as its easier.... fresh is proper - any resturant will be fresh...

pizzaboy

Ive spent five years in italian rst's and they all use dry 95% of time,but good quality stuff .

Quasar

studentphil wrote:

I have always found this confusing, some chefs swear by fresh pasta and say it is the best stuff, then others say the true Italian uses nothing but the finest dried pasta.

What is the proper and best pasta?

Well phil, THIS true Italian says that nothing beats freshly made pasta for taste and consistency.

Dried pasta is ok for everyday use, and we Italians eat it 4 or 5 times a week on average, but for Sunday lunches etc, many of us still make our own pasta on the spot or buy in shops where they sell it freshly made.

Also, dried pasta should be made with a certain type of wheatflour which now I can't remember, but you'll find it in Italian makes such as Barilla, Buitoni and DeCecco.

abdulinyourface

Quasar wrote:

Well phil, THIS true Italian says that nothing beats freshly made pasta for taste and consistency.

Dried pasta is ok for everyday use, and we Italians eat it 4 or 5 times a week on average, but for Sunday lunches etc, many of us still make our own pasta on the spot or buy in shops where they sell it freshly made.

Also, dried pasta should be made with a certain type of wheatflour which now I can't remember, but you'll find it in Italian makes such as Barilla, Buitoni and DeCecco.

how long have you been living in this country? :whistle:

Quasar

abdulinyourface wrote:

how long have you been living in this country? :whistle:

Quite a few years