fresh pasta and sauces
In these days of «fresh is better,» wouldn’t it seem like fresh pasta would be preferable to dried pasta? After all, fresh pasta is often locally-made and uses, well, fresh ingredients, while dried pasta is shipped over long distances and has been sitting on shelves for an unknown period of time.
But not so–like red and white wine, like soft and hard cheeses, like the West Coast and the East Coast, neither kind of pasta is superior to the other. They’re just different!
resh pasta is made from a simple dough of eggs and flour, usually all-purpose flour or «00» high-gluten flour. The dough is kneaded like bread dough and then pressed through rollers until it’s as thin as desired. Then it’s cut into long noodles or formed and stuffed into tortellini and ravioli.
Fresh pasta is best served with delicate sauces where the texture of the pasta can take front stage.
tagliolini, tagliatelle and spaghetti
Lasagne and Cannelloni
Gnocchi (; Italian: [ˈɲɔkki], singular gnocco) are various thick, small, and soft dough dumplings that may be made from semolina,ordinary wheat flour, egg, cheese, potato, breadcrumbs,cornmeal, or similar ingredients,with or without flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork. They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as a replacement for pasta as a first course, but they can also be served as a contorno (side dish) to some main courses.
While spaghetti Bolognese is one of the world’s most well-known pasta dishes, it is fundamentally inauthentic. Italian cooks would seldom serve a thick, saucy ragu with thin pasta ribbons – they’re far more likely to team such a sauce with large shells or tubes to capture the sauce, or thicker long pasta, like tagliatelle and pappardelle.
Generally, the larger shapes work better with thick, robust sauces, while skinny shapes, like strands of delicate vermicelli, suit light, cream sauces.