Watching your weight?
Fresh pasta is lower in carbohydrates and calories per cup after cooking than dry pasta.
The great taste of fresh pasta may not shock you, but these interesting facts just might. Let’s explore:
Texture
Fresh pasta is best served with delicate sauces where the texture of the pasta can be showcased. (Fettuccine Alfredo, anyone?)
Ingredients
Fresh pasta contains eggs and more water than dry pasta.
On a time crunch?
Fresh pasta is quicker to cook than dry pasta. (To be precise, it takes about half the time!)
Oli in the Water?
A common myth is that oil should be used in the water while cooking – but this should actually be avoided. The oil will remain at the top and never interact with the fresh pasta, making it a waste of perfectly good oil!
Shelf-Life
Fresh pasta has a shorter shelf-life than dried pasta (about 16 to 20 days in the fridge), so be sure to cook it ASAP to get the most value.
Fresh or Frozen
Fresh pasta can be stored in the refrigerator for 16 to 20 days. If it’s not being used, you can freeze and store it for up to 12 months. Just thaw under refrigeration for 24 hours when you’re ready to get cooking!
Great Source of Nutrients
The enriched flour used in fresh pasta is a great source of nutrients, including the B vitamins thiamine, riboflavin, niacin and folate. Combined with the amount from one egg, this provides at least 35 percent of your daily value.
Tender and Light
Fresh pasta is more tender and lighter in texture than dry pasta.
In the Store
Cruising the aisle, and not sure what to look for? Fresh pasta is often labeled as “hand-cut” or “house-made.”
