Home Cooking


Pasta: Fresh vs Dry


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 42

Pasta: Fresh vs Dry

DaisyM | Jan 4, 2012 03:08 AM

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.

Want to stay up to date with this post?

Recommended From Chowhound