Anna Williams
Dried
Made of little more than semolina flour, water, and salt, dried pasta can be stored at room temperature almost indefinitely.Many varieties, especially those from Italy, have the flavor and consistency you would find in a great trattoria. Imported pasta can usually be had for only a few cents more than domestic ones.Dried pasta’s firm texture means it can hold up to even the heartiest sauce.Most shapes double in size when cooked. One pound of dried pasta serves four people generously.
Fresh
Because it contains eggs and additional water, fresh pasta is more tender than dried and takes about half the time to cook.Its delicate texture is best with light sauces made with tomatoes, cream, oil, or butter flavored with herbs.One and a half pounds of fresh pasta serves four people generously.
