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Unpopular opinion: fresh pasta isn't always better than dried
I used to be snobby about fresh pasta for everything. Then last month I made a proper cacio e pepe with dried De Cecco spaghetti and it blew the fresh stuff out of the water for that specific dish. The starch from the dried pasta thickened the sauce way better and it actually stuck to the noodles. Now I keep both in the pantry but I pick based on what I'm cooking. Anyone else find certain sauces just work better with one or the other?
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taylor.phoenix1mo ago
That's exactly what I found with spaghetti carbonara. Tried it with fresh pasta once and it came out gluey, while the dried stuff gave me that perfect silky coating.
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