Is it just me, or does fresh pasta *not* taste significantly better?

[AlexR]

It's significantly more expensive, that's for sure!

However, I often find quality packaged pasta is every bit as good and, in many instances, better.

Do you agree, or do you think it may just be that I haven't had the right kind of fresh pasta?

Do many of you make your own?

I wonder... how much of pasta eaten in Italy is actually fresh?

Best regards,
Alex R.

[kitchenelf]

I have made it a couple times - maybe I didn't let it dry long enough - but my son said it tasted "cheesy" - so he prefers dried also. I'll have to give it another try though.

[Barbara L]

I've never had fresh. My mom made her own noodles sometimes, but she let them dry first. They did have more body so were a little heavier than the prepackaged dry noodles. Kind of like home made cake versus box cake. Home made is heavier, while they have developed a box cake that is very light and fluffy. Some prefer the lighter feel and some (like me) prefer home made. It is all in what you are used to I think.

Barbara

[Lugaru]

I love fresh pasta, especially filled pastas such as raviolis. I guess it's an "to each their own" situation but I do recomend you try to make it again.

[pdswife]

I've got a pasta machine and have never used it. It just sits in the cupboard taking up space. Some day I'll give it a shot and then I'll let ya know what I think of home made fresh pasta. I have bought the store bought fresh stuff before and like it just about the same as dried.

[HappyAvocado]

i much prefer fresh pasta, i buy it from an italian deli in my neighborhood. yum! i think that the texture of dry pasta is not chewy enough... could be that dry pasta is just what you are used to, so you like it better. i have been to italy and i was served both fresh and dried pasta, depending on the resteraunt.

[Goodweed of the North]

I like both. But which I use depends on what I'm making. I don't think you can beat comercial dried pasta for things like spaghetti, or angel-hair, or rottini style pastas where the noodle is delicate, yet has enough flavor to stand up to the rich sauces placed over them.

On the other hand, for home-made soups, ravioli, lasagna, and filled pastas, fresh has more body and texture. It is bold and takes center stage, standing equally with the fillings.

Fresh pasta requires less time to cook, and can come out mushy if over cooked. So care is required.

Both are good, and both have their places in my kitchen. That's my story and I'm stickin' to it.

Seeeeeya; Goodweed of the North

[ironchef]

Like everyone else said, the difference between fresh vs. dried depends on the dish, as well as a personal preferrence. As far as gnocchi however, nothing beats freshly made.

[SierraCook]

Originally Posted by Goodweed of the North

I like both. But which I use depends on what I'm making. I don't think you can beat comercial dried pasta for things like spaghetti, or angel-hair, or rottini style pastas where the noodle is delicate, yet has enough flavor to stand up to the rich sauces placed over them.

On the other hand, for home-made soups, ravioli, lasagna, and filled pastas, fresh has more body and texture. It is bold and takes center stage, standing equally with the fillings.

Fresh pasta requires less time to cook, and can come out mushy if over cooked. So care is required.

Both are good, and both have their places in my kitchen. That's my story and I'm stickin' to it.

Seeeeeya; Goodweed of the North

I would agree. I had a chicken noodle soup recently that was made with fresh pasta noodles. It was heavenly and I had forgotten had good they taste.

[kadesma]

I agree it depends on what your serving. For my ravioli I make my own dough or purchase it from an Italian deli...I and my family love fresh home made linguine and pesto..Get everything for the meal ready and almost on the table, drop the pasta into boiling salted water, , pull it out toss with pesto, top with parmesan and dinner is served. Really try some home made pasta, I do let mine dry on sheets on my dinning room table, I mean for an hour or so, then I take a hand full and make a nest on a cookie sheet with all the pasta except what I'm using for that meal, then I flash freeze, and when frozen put into freezer bags...While I love any pasta, I do enjoy the making and serving of my very own.
kadesma