Originally Posted by Luca Lazzari
Dried pasta (from big large scale producers, like Barilla or Buitoni, and from small producers, which sometimes are more careful about the selection of wheat varieties), which is made with flour made from "grano duro" wheat variety (Triticum durum wheat), grown in southern and central Italy. This is the classic spaghetti, penne, farfalle, and so on kind of pasta.
Fresh pasta is a different product. The difference is not simply in the dry/fresh alternative, but in the fact that it is produced with a softer kind of flour, made from the Triticum aestivum wheat variety, which is grown mainly in northern and, again, central Italy, with or without eggs.
If I wanted to find the aestivum wheat flour here in the US for pasta use, what would I be looking for?
Do you prefer fresh pasta made with durum or aestivum for fresh pasta? Or do they just each have their own characteristics?
(Apologies for going a bit off topic)