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Packaged Foods


is dried pasta really better than fresh pasta?


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is dried pasta really better than fresh pasta?

hae young | Mar 14, 2009 02:23 AM

i have mario batali's cookbook THE BABBO and MOLTO ITALIANO.
I am a big fan of italian cuisin and especially many kinds of pastas such as tomato spagetti and vongoles.
but i feel somewhat diffrent when i boiled dried pastas and ate them compared to my delightful memory in italian restaurant.
i have never been to near batali's BABBO or his other chains due to location of my house but i have intention to visit his if i have some chance to go there at the right time.
my big concern is that even though he divided his cook books of pastas into dried pasta and fresh pasta, i am not quit convinced if his retaurant really cook dried pasta for customers who are actually visiting in.
and i found very suprising when i witnessed many people applaude dried pasta much more positively than fresh pasta.
true. dried pasta is certainly convenient and cost efficient. and moreover i do not need to mess my kitchen around to make a fresh pasta by pasta machine. but in terms of my personal taste, i still prefer fresh pasta.
it is because my subjective experience that fresh noodle is more moist and easier to digest. and some italian restaurant i visit seemed to make noodles on their own. i dont know if any of you prefer dried pasta over fresh pasta when having two options.
and most importantly, i have to ask if you have any experience having a meal in batali's or some sort of because it seemdto me that i have no chance to confirm myself currently.
i guess that ihis cookbooks are probably designed for home cooks so he didnt highlight his some restaurant practice or may have some dried pasta industry business leaning.

could any one answer me if my guess have some validity?

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