Fresh Pasta or Dried Pasta? When to Use Each

It is a common myth that fresh pasta is always better. In Italy, fresh and dried pasta are simply different products with different jobs, and good cooks use both.

Fresh pasta

Made with eggs and soft flour, fresh pasta is tender and absorbs sauce quickly. It cooks in two to three minutes and shines with delicate, creamy or buttery sauces.

• Best for: fettuccine alfredo, tagliatelle with ragu, filled pasta like ravioli.
• Keep it in the fridge for two days or freeze it for a month.

Dried pasta

Dried pasta is made from durum wheat and water. It is firmer, holds its shape and stands up to bold, chunky or oily sauces.

• Best for: spaghetti with tomato sauce, penne arrabbiata, aglio e olio.
• Look for bronze-die pasta: the rough surface makes the sauce cling.

The rule of thumb is simple: match the weight of the sauce to the strength of the pasta, and always save a cup of the pasta water to finish the sauce.