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Most major supermarkets today carry fresh pasta type, which is available in various flavors and wonderful colors. Nevertheless the selection of a fresh type of pasta is often limited to few types and shapes, like spaghetti, fettuccini, tagliatelle, ravioli, tortellini and few more types depending on the source of pasta available in your area.
In Italy, fresh homemade type pasta is made daily in specialty stores and is found commercially in food stores both refrigerated and frozen.
It most often contains
Fresh type of pasta has a softer texture than dried pasta and requires only a short cooking time. It is required to Test often for doneness in order to prevent pasta from overcooking. The softer texture goes well with lighter sauces, such as tomato sauces, cream sauces and simple sauces made from oil or butter that is flavoured with herbs.
Find out here some fresh pasta names...
DRIED PASTA TYPE
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Dried pasta type is found in all kinds of shapes and sizes. Just to complicate things, the same shape will often have different names in different parts of Italy. Within these combined categories are more than three hundred shapes, many with wonderfully lyrical names.
Dried pasta is most often made with just semolina flour, water and salt, but it is also available made from other types of flour and seasoning. Even though dried pasta rarely contains
Dried pasta requires a longer cooking time than fresh pasta and will swell a considerable amount when cooked, approximately 60% more than the fresh pasta.
Because of its firm texture, most dried pastas, work well with thick sauces, rustic sauces and sauces containing meat and vegetables; more delicate sized and shaped types are better suited to lighter sauces.
Find out here some dried pasta names...
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