🔕 🔔
Loading…

My Basket ()

All questions

Dried versus fresh store bought pasta

I just happened to read the following that was part of an answer in a very old hotline question that had been dug up from the past "a good quality of dried pasta will almost always be better than fresh pasta in a grocery store". Agreed? Disagree? I have plans to make a "special" lasagna when it cools down a bit and had been considering buying fresh pasta sheets( which I have never used). Now I am wondering which to use. Please no recommendations to make my own, that is not happening. Thanks.

asked by caninechef 20 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

9 answers 534 views
C3530c17 ce9c 45b2 9755 cac310550f38  pi day 2015
added 20 days ago

Personally, I like the texture of dried pasta better. Fresh pasta is more tender, and I like the substance of dried pasta. The store-bought packaged fresh pasta has a funny taste to me. If you could find fresh pasta sheets truly made fresh, like in an Italian grocery, it would be better, but I think I'd still prefer the dried.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 20 days ago

I prefer the dry for its texture and taste v fresh. We eat pasta almost every day. Occassionally I've bought the fresh for something different but was always disappointed. I used to make all our pasta from scratch because we lived far off the trail. Now that we are back in civilization I buy the dry (for everything except ravioli which is just so much better ala me). For lasagna I would definitely use dry over fresh sheets. Cheers.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added 19 days ago

Similar experience.
Favor dry (durum wheat, made on machines with bronze dies or plates) over fresh, except for ravioli or kreplach.
(I know, I know, I can use won ton wrappers as a short cut, but home-made tastes better for these.)

731da808 0ee6 4688 813c 05a2a7f1ca9b  16463817 10154453650334385 2720521257626860247 o
PieceOfLayerCake

PieceofLayerCake is a trusted source on baking.

added 20 days ago

Well....I know the fresh vs. dried dilemma usually comes down to what dish you're making. Pastas where "al dente" is an important characteristic will call for using dried. 99% of the time, I use dried because I'm looking for that.

Ideally, making lasagna one would make fresh pasta and allow the baking to do the cooking of the pasta (my grandmother just sticks a knife to test the texture). So there are both opportunities where one would use either or. I can't speak on the quality of fresh pasta in the grocery store, but ideally, that's what one would use for lasagna. I won't suggest you make your own, but I'm curious as to why you're not open to the idea.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

2487144e c60d 4bdc b4cc 4af767a9ad96  img 6405
BerryBaby

BerryBaby is trusted source on General Cooking

added 19 days ago

Recently I bought fresh linguine and was disappointed. Tasted more like egg noodles and fresh is definitely a softer texture.
Dried holds up better to sauce IMO.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 19 days ago

I second the recommendation for no boil lasagna noodles - they tend to be much thinner than the kind of dried pasta you have to boil and that will give you the best texture. Commercial fresh pasta is rarely worth the money because they add too much flour to make it durable and shippable and that ruins the texture. So if you can't make your own, and I totally get that, go with good quality dried.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 18 days ago

Thanks for all the info and the votes for dried pasta. I was surprised( but delighted) to see the preference for no-boil. l have used it in the past but always felt like I was taking a short-cut.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
PHIL

PHIL is a trusted home cook.

added 18 days ago

agree on the no-boil, works well for Lasagna. I also prefer dried over fresh in most dishes

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.