Pasta is considered a favorite dish by people all over the world; this gourmet food can be paired with meats and vegetables, doused in sauces, and added to soups and other dishes. In addition to being versatile, pasta can also come in different shapes and is available in fresh or dry varieties.
Although seemingly similar, fresh and dry pasta differ in many ways. Lombardi’s Gourmet Imports & Specialties is a purveyor of gourmet foods, culinary accessories, and food gifts in Penfield, NY. Below, they help to explain the differences between fresh and dry pasta:
- Ingredients: The differences between fresh and dry pasta begin with the ingredients. To make fresh pasta, dough is created using eggs and either all-purpose or high-gluten flour. Dry pasta is made by mixing finely ground semolina flour and water into a paste. The differences in ingredients affect the texture and how the pasta can be shaped.
- Shaping: The dough for fresh pasta is very soft and pliable; it is kneaded, then pressed through rollers until it reaches ideal thinness. The rolled dough is then cut into noodles or shaped into tortellini and ravioli. For dry pasta, the paste is pushed through molds to create the desired shape. The shaped pasta is then dried at a low temperature until the moisture is evaporated.
- Food & Sauce Pairings: The softer texture of fresh pasta pairs best with gourmet foods and dishes that call for a more delicate sauce. On the other hand, because dry pasta is tougher than fresh pasta, it pairs well with hearty sauces and ragus and can also be used in soups or casseroles.
If you are interested in trying Lombardi’s Gourmet Imports & Specialties’ fresh pasta and other gourmet foods, call (585) 388-1330. To browse their selection of cookware and tableware, visit the Lombardi’s Gourmet Imports & Specialties website.