Due Mondi della Tradizione Italiana
Fresh pasta and dried pasta are both protagonists of Italian cuisine, but have different characteristics and uses. Knowing the differences will help you choose the right one for each dish.
Fresh Pasta
Fresh pasta is made with eggs and flour, has a soft consistency and rich flavor. It's the traditional choice for many regional dishes.
Characteristics of Fresh Pasta:
- Ingredients: flour and eggs (sometimes just water)
- Consistency: soft and porous
- Cooking: short times, 2-4 minutes
- Storage: in the refrigerator for 2-3 days, or frozen.
- Typical formats: tagliatelle, pappardelle, ravioli, tortellini
Dried Pasta
Dried pasta is made with durum wheat semolina and water, then dried. It has a firmer consistency and lasts a long time.
Characteristics of Dried Pasta:
- Ingredients: durum wheat semolina and water
- Consistency: compact and al dente
- Cooking: variable times, 8-15 minutes
- Storage: at room temperature for months
- Typical formats: spaghetti, penne, rigatoni, fusilli
Which One to Choose for Each Dish?
Use Fresh Pasta for:
- Salse cremose e burro
- Bolognese ragĂą
- Stuffed dishes (ravioli, tortellini)
- Baked lasagna
Use Dried Pasta for:
- Salse a base di pomodoro
- Pasta with garlic, oil, and chili
- Carbonara and amatriciana
- Cold pasta in summer
The Quality of Semolina
For dried pasta, the quality of semolina makes the difference. Look for bronze-drawn pasta: it has a rough surface that holds sauce better.
La Nostra Selezione
LAPA offers both high-quality fresh and dried pasta:
- Artisanal fresh pasta from the finest regions.
- Bronze-drawn dried pasta
- Special and regional formats
- Egg pasta and egg-free pasta
Conclusion
There is no better pasta than another: it depends on the dish you want to prepare. With LAPA products, you can offer your customers the best of both traditions.