Pasta-bilities of Dried & Fresh
by Hope Pryor

Fresh pasta or dried pasta, which is best? The pros and cons of each have inspired plenty of culinary controversy. The key to making a decision between the two is in matching pasta to sauce. Most aficionados agree that dried pasta is denser and chewier in texture than the fresh variety, making it the perfect choice for thicker, meat and vegetable-laden sauces. The softer texture of fresh pasta pairs well with simple uncooked fresh tomato sauces, delicate cream sauces and herb-flavored oils. Fresh or dried, pasta should be cooked al dente (Italian for "firm to the tooth").

Dried pasta generally comes with suggested cooking times on the package. If you are using a timer, set it for the minimum cooking time suggested and ALWAYS do a "chew-test" a few times during the cooking process to test for doneness. Once the pasta has reached the "al dente stage" remove the cooking pot immediately from the heat source and drain immediately.

Fresh pasta takes considerably less time to cook than dried. It is best to test it frequently---and not get too far from the pot while it's cooking.

Tips for Cooking Pasta:

Whether it's dried or fresh pasta you're cooking, you'll need lots of salted water to cook it in, about 5 quarts for each pound of pasta, along with a very large cooking pot.

Always bring the water to a rapid boil before adding the pasta. To help the water to come to a boil more quickly, cover the pot with a lid.

Some cooks add a tablespoon or two of vegetable oil to the cooking water because it is said to not only keep the pasta from sticking together but helps to avoid boil-overs. I do know that a wooden spoon laid across the top of the pot can help prevent boil-overs...from personal experience.

Be sure to stir the pasta immediately after adding it to the water and several times during cooking to keep it from sticking together and forming a clumpy mass. Stirring often also assures even cooking.

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