Is Fresh Always Better? September 04 2015, 0 Comments

Is fresh pasta really better than dry pasta?

That seems to be the assumption, mostly because fresh is generally better than packaged or dried. You can find “fresh” pasta in the refrigerated section of the grocery store, displaying a much higher price tag than dry pasta. This gives the allusion that fresh must be superior.

But in actuality, one type of pasta isn’t necessarily better than the other. The two are simply different. When it comes down it, choosing a type of pasta is all a matter of taste.


We’re using “taste” in its broadest sense. Dried pasta does indeed taste different from fresh. But one taste isn’t necessarily better than another – it all depends on your personal taste.

We’ll explain what we mean. Fresh pasta is made with flour, eggs, and water, a simple combination which makes for the light, silky texture of these delicate noodles or raviolis. Dry pasta is made with semolina flour, water, and no eggs. The dough is made into a thick paste that is pushed through a mold to form the various pasta shapes.

You can imagine that the different textures of these pastas can create a different dining experience. Fresh pasta, which tends to be more absorbent, is typically better with lighter, creamier sauces.  Dry pasta, with a nutty flavor and sturdy texture, goes better with heartier sauces because the sauce coats the pasta rather than soaks into it.

But is one type of pasta more authentic than another? That is, can you call one more Italian?

Nope. Both are Italian, depending on who you ask. Fresh pasta is most common in northern Italy, whereas dry pasta is more popular in southern Italy. This makes sense, of course, when you think that the delicious San Marzano tomato comes from southern Italy, making for some of the best red sauces in the world.

But that may just be our personal taste.