What Are The Differences Between Fresh
Pasta and Dried Factory Made Pasta

    As a kid my mom, aunts and grandmother all made different pasta from scratch. Back then, I did not appreciate all the work and time they spent creating delicious meals. Today I dream of those days and wish we all could spend time in the kitchen together again. In a way I guess we are all in the kitchen together, since many of the meals I prepare daily are based on family recipes, I can't help feel my family is here in every cake, lasagna and sauce pot.

    In my mind, the differences between factory made and fresh hand made pasta, is family.  
    I can't speak for your taste-buds or memories, maybe it depends on what pasta you grew up with.
    Many fresh pastas made in the home are just a version of a factory pasta, water and flower.

    Fresh pasta really isn't meant to be a homemade version of factory pasta, it's meant to be fresh tasting, not too firm and not chewy.
    made with fresh ingredients. The ingredients and result are really quite different in the two pastas, if the home cook thinks outside the box, or the factory.

    Why is fresh better then the alternative?

    Maybe it could be that fresh pasta is more delicate, more perishable, or that dried industrial pasta seems more like a commodity. Maybe its because industrial dried pasta is cheaper. What ever the reason, this we can be sure of, the two pastas are very different.

    The two styles are usually made very differently, our pasta is made with many ingredients, such as egg, butter, olive oil, sea salt, beets, spinach, basil and so on, depending upon the dish it will be used in and what the chef is making today.

    Pasta can be hand rolled while other pasta can be extruded through bronze dies. The bronze-die extrusion imparts the pasta with texture. You can feel it in your mouth and the sauce really grips to it.

    Our long fermentation (resting period) process transforms the dough from tasting like raw flour to something more like artisan bread. The texture is much softer (but still "Al dente" if you prefer), and the flavors can be intense.
    Factory pasta is made with durum semolina and water, not really the bad part!!

    The real problem is most industrial pasta is made with shortcuts that leave it tasting unexceptional. Industrial ovens deploy hot and short drying times. This removes the fermentation process so there is no transformation of the dough's flavor.
    It tastes like raw flour. Sometimes with a burnt edge to the flavor.

    We make different pastas with variations of dough, so be sure to come often and early, because they go fast. When we are out, we are out, till tomorrow!


    P.S. I keep dry pasta of many types, and usually only make fettuccini, linguini, spaghetti, ziti, Tagliatelle and Pappardelle fresh. So if you want fresh you must request it when ordering After all, it is our differences that make us great.

    P.S. When they are gone, they are gone for the day!

    Hope you enjoyed the fresh thoughts.

    Chef Craig

    Good Food, Good Friends, Mangia, Mangia.
    Slicz Brick Oven Pizzeria, Italian at it's best. From scratch!



Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your
risk of foodborne illness, especially if you have certain medical conditions.
Section 3-603.11, FDA Food Code

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