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The Differences Between Fresh and Dried Pasta

By Chase Brightwell Published

Fresh pasta isn’t better or worse than dried pasta; it’s simply a different thing.

We love making fresh pasta when we can, but many of our recipes are designed with dried pasta in mind. We don't prefer one over the other; they're just different. Fresh pasta is often made with eggs because the fat from the egg yolks helps fortify the dough and makes it richer. When fresh pasta is cooked, its texture becomes softer and more delicate than that of dried pasta cooked al dente. For that reason, it doesn’t hold up well in dishes—such as cacio e pepe—that depend on vigorous stirring to extract starch and thicken the sauce. Fresh pasta pairs well with light oil- or butter-based sauces; dairy-thickened sauces such as Alfredo; and even Bolognese, which is traditionally made with milk. We don’t usually recommend substituting fresh pasta for dried or vice versa, since recipes are developed with the specific qualities of one or the other in mind. For the best results when making a recipe that calls for fresh pasta, look for products made with a simple list of ingredients—flour, water, and sometimes eggs—and cook the pasta within a few days of purchasing it. 

An Ode to Italian Pasta

From agnolotti to ziti, there are so many types of Italian pasta to enjoy. Here’s how to shop for and prepare the perfect pot of pasta.

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JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.