Fresh pasta vs dry pasta: differences and preparation

Which prefer? Dry pasta or fresh pasta? In this article we discuss the benefits and nutritional contributions of each one.

Last update: September 21, 2021

Pasta is a popular dish, easy to make and usually quick. Most people buy them in boxes. But there is an eternal debate between fresh pasta and dry pasta. It is about the differences between both preparations.

The pasta is originally from Italy, with basic ingredients such as water, wheat semolina and salt. Although other elements can be added, such as eggs. Here we tell you the differences between both types of pasta. Read on and decide which of the two you prefer in your next dish.

Nutritional contribution of pasta

According to the USDA, 100 grams of fresh pasta provide 11.3 grams of protein. In addition to providing 54.7 grams of carbohydrates and 2.3 of fats. Provides 288 kilocalories and does not report fiber.

It is an excellent source of minerals, providing 163 milligrams of phosphorus, 179 milligrams of potassium, 46 milligrams of magnesium, and 26 milligrams of sodium.

As for dry pasta, it has a contribution of 371 kilocalories. Of protein, in 100 grams it provides 13 grams of the nutrient and 3.2 grams of fiber.

In addition, it must be added that it has 74.7 grams of carbohydrates and 1.51 of fats. It is estimated that it has a higher contribution of minerals, since it provides 189 milligrams of phosphorus, 223 milligrams of potassium, 53 of magnesium and 6 milligrams of sodium.

Pasta is consumed all over the world, but Italy is stipulated as its country of origin.

Differences between both pastes

Both pastas start out as fresh pasta, but the dried one dehydrates. The dehydration process consists of remove water from food using heat. It can be done with drying in the sun, a conventional oven or an electric dehydrator.

By becoming dehydrated, it causes one of the main differences between the two. It's about conservation. Fresh pasta should be eaten almost instantly, as it only lasts 4-5 days in the fridge before going bad. Dried pasta can last for months in a bag.

Cooking time is also a big difference. While fresh pasta takes 3-4 minutes to be edible, dry pasta takes 8-10 minutes.

Another difference is that fresh pasta is usually made from wheat semolina, which means that it is not whole grain. The dry can be found in integral versions in supermarkets.

How do you prepare dry pasta?

The preparation and time of the pasta usually depends on the brand. But there are certain things to keep in mind when preparing dry pasta. We tell you some.

Always use plenty of water. It should be a pot almost full for every 450 grams. To that you have to add two tablespoons of salt.

Put the water to boil and only when it boils add the dry pasta. To avoid sticking, stir it after a few minutes. If the pasta is too long for the pot, it should not break, but wait for it to slowly give way inside the container.

Pasta should not be cooked over high heat, but over medium heat. This prevents too much agitation in the pot.

You have to take into account the time indicated on the packaging to check the texture and color. Most people want their pasta to be al dente. That means it will stay firm and will offer a nice kind of resistance when bitten.

What pasta should I choose?

The type of pasta you choose should depend on the recipe. Fresh pasta is best accompanied by cream or butter. They are pastes that better absorb the flavor of cream, bacon and shellfish.

If it is fresh pasta to fill, it must comply with a rule that is that the flavor of the sauce does not cover the filling. For this reason, they are usually prepared with broth and not with sauce. While the dry ones are accompanied with stir-fries, vegetables and dense sauces with meat, tomato, fish and mushrooms.

The accompaniment with sauces is preferred for dry pasta without filling, so that the flavor is complemented.

How to make fresh pasta

To make fresh pasta you will need 500 grams of wheat flour and 3 medium eggs. It starts at a clean table. There, make a volcano with the flour and put the eggs inside.

Knead mixing little by little. Make sure everything is well attached. The dough should peel off the hands. If it's dry, add water; if it's very wet, add flour.

Wrap in paper film, preventing it from drying out. Let it rest for an hour.

Being rested, divide into portions and put them each in a bowl. Sprinkle the work table with flour and roll each ball out with the rolling pin. There should be a thin, rectangular sheet. That way, you will have the pasta strips as a result.

Sprinkle the strip portions with pasta as you cut. Then put them on a cutting board and cover with a cloth.

By being ready, all you have to do is cook in salted water. 10 grams of salt for every liter of water. There should be enough water for the pasta to release the flour that has stuck to it.

Its cooking time depends on the thickness, but can vary between 2 to 6 minutes. Test the point before taking it out of the water.

An important dish in the diet

Pasta must be consumed in order to gain nutrients and energy for the body, as it has a good amount of carbohydrates that help with it. In addition, if it is consumed with other enriching foods, such as vegetables or meats, much better.

Although it should be eaten in moderation. If ingested in large quantities and many times a week, can lead to significant weight gain.

Fresh or dry, enjoy a good pasta dish and enjoy yourself.