Pasta is a big family. But behind the wide variety of shapes, textures, fillings… there are two major irreconcilable clans: dry pasta and fresh pasta.
In terms of composition, “dry pasta is only made up of semolina and water, while for fresh pasta, each region has its own egg-free recipe (like orecchiette in Puglia) or egg-free (like sfogline in Bologna) , which gives them their yellow color”, sums up Fabrizio Cossochief executive at
Eataly Paris Marais, as part of our Pasta Cosi series. Fresh pasta can also be stuffed and seasoned.
Favor pasta “trafilate al bronzo”
Each texture has a very specific cooking time. Fresh pasta will be cooked in 3 to 4 minutes maximum. “You can’t claim to have fresh pasta al dente “ explains Fabrizio Cosso. As for dry pasta, their cooking time may vary from 8 to 15 minutes depending on their shape, but also (and above all) their quality.
“The best quality pasta is that which is shaped with a bronze mold (trafilate al bronzo) because it plays on the roughness of the dough, which is not smooth when you touch it. This pasta takes a little longer to cook, but it holds up better. al dente even after 15-18 minutes and they grip the sauce better,” explains the chef. You choose.
Bonus, find in the video that accompanies this article a traditional recipe from Puglia based on fresh pasta: orecchiette with turnip shoots.