What’s the Difference? Fresh Pasta vs. Dry Pasta
Have you ever wondered what the difference is between fresh pasta and dry, store-bought pasta? You might be asking yourself, is it really worth the investigation? There are a ton of misconceptions about which type of pasta is better, Della Casa Pasta is here to clarify the science behind gourmet pasta.
Fresh pasta is best served with light sauces that accentuate the delicate texture of the pasta. The ingredients consist of a simple mix of freshly cracked eggs, durum semolina (flour), and salt, the dough is kneaded, pressed through rollers, and cut into the desired shape or form. Fresh pasta typically has a shorter shelf-life but is almost always richer and more flavorful. It is considered more tender as it takes about half the cooking time than dried pasta. Our fresh pasta cooks in about 3-4 minutes.
The main difference between the two kinds of pasta is that dry pasta usually contains powdered eggs or liquid eggs. Oftentimes these forms of eggs consist of different additives and preservatives and are not fresh. Della Casa’s fresh pasta is made with natural and local ingredients; while dried pasta is often made in commercial factories, hauled across long distances, and has been sitting on the grocery shelves for an undisclosed period of time. In order to preserve the pasta, it is dried at a low temperature until the moisture has evaporated and it can be stored in dry form.
Convenient Fresh Pasta
The stigma of ‘fresh is better’ reigns in our kitchens, restaurants, farmers’ markets, and food stores almost every day. The idea of Fresh Pasta can be intimidating but Della Casa makes it convenient to enjoy fresh artisan pasta and sauce in the comfort of your home. Our selection of long noodles, classic orzo, unique ravioli, and other intricately shaped pasta is sure to appease your personal pasta taste.