Fresh and dry pasta are two different worlds, each with its own peculiarities, uses and preferences. In addition to a matter of taste, it is sometimes better to choose one or the other, based on their characteristics and strengths.
The main differences between fresh and dry pasta
Ingredients and Process
The ingredients and the production process are what distinguish fresh pasta from dry pasta, giving each unique features.
Fresh pasta is mainly made with flour, often wheat flour, and eggs. This mix makes it richer in flavour and with a delicate, soft texture. It is the type of pasta often found in small artisan workshops or made at home for recipes that taste of tradition and family warmth.
On the other hand, dry pasta, is made from durum wheat semolina and water. The drying process is the secret that allows it to be preserved for a long time without changing its organic qualities. This characteristic makes it extremely practical and versatile, perfect to be always available in the kitchen pantry and ready to adapt to any recipe.
Conservation
Fresh pasta, naturally delicate, must be consumed quickly to preserve its flavour and texture. It generally keeps in the refrigerator for a few days, and is perfect for special occasions or dishes that require special care in preparation.
In contrary, dried pasta has a long shelf life: thanks to the drying process, it can be stored for up to 36 months without losing quality. This makes it the ideal ally for those who like to have a well-stocked pantry, ready to satisfy every culinary need, even last-minute ones.
Consistency
Another difference between fresh and dry pasta is their consistency, which makes them suitable for different uses in cooking.
Fresh pasta is distinguished by its tender and delicate texture. This characteristic allows it to absorb sauces quickly, making it ideal for dishes with soft, enveloping flavours, such as those with butter, cream or creamy sauces.
Dry pasta, on the other hand, is famous for its firmer texture, which makes it perfect for ‘al dente’ cooking – a peculiar characteristic in the Italian tradition. This texture allows it to better hold sauces without ever losing its shape, making it a versatile choice for recipes with stronger, fuller-bodied flavours.
Dry pasta: a convenient and versatile choice
Dry pasta is a real cooking ace, that is why it deserves a place of honour in the pantry.
Sustainability and long conservation
Thanks to its durability, dry pasta is perfect for planning meals and reducing food waste. It is always ready to use, making it the ideal partner for improvising a tasty dinner without complications.
The perfect match for tasty sauces
With its often ridged or rough surface, dry pasta holds the most full-bodied sauces beautifully. Ragouts, fish sauces or vegetable creams find in rigatoni, fusilli and penne rigate the ideal companions to intensify every flavour.
Perfect for baking
If you love baking recipes, dry pasta is irreplaceable. Thanks to its resistance to prolonged cooking, it is perfect for preparing iconic dishes such as lasagna, baked macaroni or timballi, always with impeccable results.
Practical choice for everyday life
For everyday meals, dry pasta never disappoints. Easy to prepare, suitable for large quantities and able to satisfy everyone, it is the meeting point between convenience and goodness.
Dry pasta is a versatile and affordable solution, perfect for every occasion, where quality is everything!
Valdigrano, with its focus on tradition and innovation, offers a wide range of formats produced with high quality durum wheat, including the Valdigrano Qualità Superiore line, produced with the prestigious Kronos® wheat, 100% Italian. For those seeking a healthy and sustainable alternative, the Valbio line is made with 100% organic wheat, guaranteeing a genuine and environmentally friendly product.
Valdigrano pasta is the ideal choice for making both original recipes and traditional classics, thanks to its excellent cooking properties and high quality that satisfies everyone’s taste.
