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My decision between fresh pasta and dried boxed pasta for Sunday sauce - I picked wrong for years
My Nonna always used dried De Cecco for her Sunday gravy. I thought fresh pasta from the Italian market would be better. Three batches of mushy noodles later, I went back to dried. The texture just holds up better after simmering for 4 hours. Has anyone else found that fancy ingredients don't always beat the basics?
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thomas.tyler1d ago
...and totally get what you mean about the texture thing. I spent way too long trying to make fresh pappardelle work in a slow-simmered Bolognese and it just turned into sad mush every single time. Dried pasta has that rough surface that actually grabs onto the sauce better and holds up like a champ.
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jamie_smith1d ago
Tell those fancy fresh noodles to get out of the kitchen.
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