Hot take: Fresh pasta is overrated in most restaurants

I was reading through some food science articles last week and found out that 80% of people can't actually tell the difference between fresh and dried pasta in a blind taste test. That really surprised me because I thought it was a huge deal. I've worked at places that spend hours making fresh pasta every morning, but honestly, I think the effort goes to waste on a lot of dishes. Dried pasta holds up better with hearty sauces and costs way less to buy. Am I the only one who thinks fresh pasta is more of a flex than a real upgrade for most menus?

2 comments

2 Comments

wyatt5223d ago

Not a hot take at all, you're right. I've cooked in a few kitchens and fresh pasta is mostly a pain in the ass for the benefit you get. It's just flour and eggs, takes forever to roll out, and half the time it turns to mush if you look at it wrong. Dried pasta is way more consistent and actually has that bite to it that stands up to a thick bolognese. Restaurants making their own are usually just charging you extra for the show.

felix82423d ago

My buddy Mike worked at this Italian place that bragged about their fresh pasta. One night during a rush, he accidentally undercooked a batch of fettuccine and the chef made him redo the whole thing. He was so stressed he dropped the fresh sheet on the floor, had to start over, and the table still complained it was too soft. He quit two weeks later and now only eats Barilla at home.