A question about a recipe: Garganelli with Lobster and Caramelized Fennel Purée

I have a question about the recipe "Garganelli with Lobster and Caramelized Fennel Purée" from Josh Cohen. Fresh or dried pasta?

  • Posted by: mstv
  • December 12, 2015
  • 751 views
  • 2 Comments

2 Comments

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702551
702551 December 12, 2015

All pasta initially starts out fresh. Drying is advantageous for distribution and storage, not taste. Pasta producers who make products intended to be dried will typically use different ingredients and recipes than those who make fresh pasta for immediate consumption.

That said the recipe advises the reader to cook the pasta according to the "package instructions." Now if you can find fresh garganelli in your grocery store, you're lucky. I've only seen the dried garganelli. Similar pastas (like penne) are usually dried.

By all means, if you can find fresh garganelli, use it over the dried stuff.

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Josh Cohen
Josh Cohen December 13, 2015

If you can find/make fresh garganelli, please use it. Otherwise, dried pasta is perfectly fine.

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