If you aren’t sure if you have ever eaten fresh pasta, then you probably haven’t. Fresh and dry pasta have very different textures, and while they taste similar, you can tell a real difference between them. Which one is better depends on your personal preference. Both varieties taste delicious, but you may prefer how one of them works in a recipe or like to order fresh pasta as a treat when you go out to eat.
Is homemade pasta healthier than dry, store-bought pasta? How do they taste different? Is healthy handmade pasta difficult to make? We have the answers to all your questions about fresh vs. dry pasta.
What Is the Difference Between Fresh and Dry Pasta?
There are two main differences between these two types of pasta:
- Ingredients: Dry pasta consists of water, salt and flour. Fresh pasta is made with those three ingredients as well as eggs.
- Storage: Dry pasta loses its moisture while it dries, so it is shelf-stable, and you can hold onto it for months. The eggs in the fresh pasta require refrigeration to avoid spoilage.
Dried pasta became popular in southern Italy, where the temperature is warm, and there was a greater demand for foods that could sit on a shelf for long periods. Both kinds of pasta are popular around the world today, though.
Is Fresh Pasta Better for You?
Many people consider homemade pasta healthier than dry pasta because of the egg. Eggs offer a range of beneficial nutrients, including iron and carotenoids. They are a hearty source of protein as well as the disease-fighting nutrient lutein, which works best when combined with fat. Since eggs are a natural source of fat, the combination is a powerful disease deterrent. Plus, fresh pasta has fewer carbs than dry pasta, though the level is still high.
Eggs have cholesterol, but the amount of egg in one serving of fresh pasta is not enough to pose cholesterol issues. Dry pasta can be lower in fat than fresh, but it also has less protein. Protein keeps you satisfied for longer and helps you hold off hunger pangs. You also get more calories from dry pasta than fresh.
Both types of pasta supply a range of minerals and vitamins, such as:
- Folate
- Manganese
- Selenium
Is It Hard to Make Handmade Fresh Pasta?
Making pasta isn’t hard, but it does require patience. You need to complete many steps to make pasta that everyone in your house will enjoy. From rolling out the dough to hand-cutting it, you will want plenty of time and space to complete the process. You will need to store your homemade pasta in the refrigerator, too.
Is the effort worth it? We can’t answer that for you, but many people do prefer the chewier, denser texture of fresh pasta. You can taste the egg and feel the difference it makes in the density of the noodles.
If you haven’t had fresh pasta before, stop by Allora Italian Restaurant in midtown Atlanta, where we make fresh pasta every day. Get in touch to make a reservation or book your next party.