I agree that they’re two different ingredients, but most Italian pasta dishes require dried pasta. The biggest exception is probably gnocchi, they’re always fresh.
It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.
Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.
It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.
I appreciate the link to the playlist. I really like Alex’s videos.
No worries, we’re just having a civil discussion here (:
As for dried pasta popularity, according to many internet sources, it became popular somewhere around 14th and 15th century, I guess Italians had plenty of time to adjust their cuisine. Dried pasta also has a benefit of long storage, which was important in their warm climate before the invention of an affordable domestic refrigerator in 20th century.
I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.
What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.
I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.
I agree that they’re two different ingredients, but most Italian pasta dishes require dried pasta. The biggest exception is probably gnocchi, they’re always fresh.
It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.
Well, I’ve been to Italy many times and I have Italian friends, one of them actually worked in a restaurant in Italy. Most Italian dishes use dried pasta and they use it for a reason. You can learn more about dried pasta here https://youtube.com/playlist?list=PLURsDaOr8hWXz_CFEfPH2wFhIbJn9iHJY&si=5jl6Z2vwxFX4sVXF
Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.
It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.
I appreciate the link to the playlist. I really like Alex’s videos.
No worries, we’re just having a civil discussion here (:
As for dried pasta popularity, according to many internet sources, it became popular somewhere around 14th and 15th century, I guess Italians had plenty of time to adjust their cuisine. Dried pasta also has a benefit of long storage, which was important in their warm climate before the invention of an affordable domestic refrigerator in 20th century.
I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.
What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.
I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.
Much ranting, I know. But hopefully interesting!
Well, I’ve never been to US, so I don’t know much about American food and learning something is always great!