I'm taking a cooking class in Italy and just received a 28 page list of recipes to choose 3 from to learn. It is overwhelming.
I know I want to make at least one pasta dish. There are lists of different recipes for dry pasta and also fresh pasta.
My question....is there a "rule" about using certain types of sauces for dry vs. fresh pasta? Is the type of pasta a regional preference?
And finally, do you make fresh pasta? Is it something that is difficult to learn to do really well or should I be happy to nail a couple of great sauces for dry pasta?
Thanks for your pasta guidance.