What is the difference between fresh pasta and dried, boxed pasta? Is one better than the other?
One is not better than the other; they are just different. Fresh pasta is made of refined flour and eggs. The dough is much more delicate than that of dried pasta and it should be formed only in thin sheets. It should not be extruded into shapes. That is why authentic, fresh-cut pasta is always flat, never round. Fresh pasta’s light texture and ability to deeply absorb sauces make it the perfect choice for cream-based and butter-based sauces. Dried, boxed pasta is made of semolina and water. This resilient dough is extruded, or forced, through dies into round-edged shapes. The extrusion process and firm dough create pasta that maintains firmness while cooking, which, in turn, makes it the ideal choice for very hearty, olive oil-based sauces. Back to top.
