Is fresh pasta just good marketing? [closed]

I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute although probably a chef on TV (I'm un the UK), and that was that Italians always use dried pasta and that fresh pasta was just something that had become popular outside Italy, probably because anything "fresh" always sounds as if it should be good. So, great for supermarkets and chefs!

Please note, I realise that certain pasta must be fresh, for instance when making ravioli. I'm really just referring to spaghetti, tagliatelle, linguine etc.

Also, although Italians (are said) to use dried pasta it is not just a convenience; they are still concerned about the quality of the pasta and may even make it and dry it themselves.

So, to summarise, is it true that Italians generally use dried pasta and that fresh pasta, other than where obviously required, is really just a marketing concept to get people to pay more?

pasta italian-cuisine

Best Answer

There is a definite difference in the texture of pasta cooked from freshly prepared dough vs dried - 'better' is a very subjective thing in this context; for some applications the more firm texture you obtain from dried pasta is preferable, e.g. helping the dish retain its structure. For others, fresh dough, cooking very quickly prevents overcooking of stuffing. The texture in your mouth changes too, but which one is preferable is a matter of individual taste.

So, it would be very arguable to claim one or the other is 'better', but 'fresh pasta' simply caters to people who prefer it over dried, as a personal preference... and may accidentally capture a segment of the market of people buying into the 'freshness = quality' belief. I don't think it was the main motivation behind putting it on market, and it's not some scam - just a slightly different product.

Pictures about "Is fresh pasta just good marketing? [closed]"

Is fresh pasta just good marketing? [closed] - Yellow Pasta Beside Onions

Is fresh pasta just good marketing? [closed] - Person Holding Yellow Plastic Container

Is fresh pasta just good marketing? [closed] - Person Holding Stainless Steel Fork With Green Noodles in Blue Ceramic Bowl

Why is fresh pasta becoming popular?

So how did pasta become so popular? It's because it is cheap, versatile and convenient, says Jim Winship, from the UK-based Pizza, Pasta and Italian Food Association. A sauce to go with it can be made from simple ingredients. "You can create lots of different dishes with it.

Do Italians buy fresh pasta?

Fresh Pasta \u2013 Not a Freshness Debate. There are two main kinds of pasta: fresh and dried. Even though fresh pasta is often depicted as the most traditional, it's not actually the most commonly consumed in Italy.

What are the disadvantages of using fresh pasta?

If you're using fresh pasta instead, usually you do not make or keep such a variety of pasta. Dried pasta is also easily to store, whereas fresh pasta is cumbersome, delicate, and requires a lot of space (as well as refrigeration).

Is fresh pasta that much better?

As a general rule, fresh pasta is better with butter-based sauces and fillings. Their delicate flavour makes way for the texture of the pasta, soft yet retaining a gentle bite.

More answers regarding is fresh pasta just good marketing? [closed]

Answer 2

Traditionally, fresh pasta made with soft flour and eggs is used in the northern part of Italy (roughly Tuscany and northwards), while dried durum wheat pasta is used in the south. The traditional recipes reflect this, at least according to Giulia Scarpaleggia the only traditional Tuscan dish using dried pasta is penne strascicate. In the modern world things aren't so cut in stone, dried pasta is used extensively in the north as well because it's convenient. If you're following a specific recipe you should use the kind called for. Tagliatelle al ragù should be prepared with fresh pasta for instance, because it's from Bologna. As you say filled pasta is best fresh.

Answer 3

Firstly, there is no one way Italians use pasta. Italian cuisine is defined regionally, and each region's cuisine approaches pasta somewhat differently. Secondly, it might be better to consider fresh and dried pasta almost as different ingredients. They produce different results and are used in different dishes. I presume that more dried/factory produced pasta is consumed than fresh both in Italy and elsewhere, simply for reasons of convenience. However, it is not just "marketing", in my opinion. Fresh pasta, in the correct applications, is delicious, and the correct ingredient for the dish.

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Dana Tentis, Pixabay, Tatiana Syrikova, RF._.studio