When it comes to buying pasta, you might have noticed a few different options to choose from. We’re not talking about picking between penne and linguini, here. We’re talking about choosing dry, fresh or frozen pasta. This guide will help you sort out the difference:

1. Dry pasta: Dry pasta is the most readily available type, and can be stored for up to a year. Some folks think dry pasta is a supermarket invention, but it has actually been preserved and sold this way in Italy for centuries. It takes longer to cook the dry stuff (usually 10-12 minutes) than the fresh. Brands like Ronzoni and Barilla are ones you’ll spot on supermarket shelves, but there are also plenty of gourmet dry pastas, in all kinds of shapes and colours.
2. Fresh pasta: Fresh pasta can be found in many specialty shops, nestled in a protective layer of semolina flour. It is in a semi-dry state, but still considered fresh. In many supermarkets, it is common to see fresh pasta in a clear plastic container. Buitoni is one of the most popular brands out there. This stuff cooks quickly — it usually takes 4-6 minutes to get it al dente. If unopened, a package of fresh pasta can typically be stored the refrigerator for a few weeks, or in the freezer for a month. Keep in mind that if frozen, it will require a few extra minutes of cooking. Unlike dry pasta, you should never use a microwave to cook fresh pasta.
3. Frozen pasta: Frozen pasta has been flash-frozen to lock in the flavour. Gourmet shops usually sell it in small cartons offering exotic kinds lobster ravioli. But these days you can also find frozen pasta at the supermarket. Companies like Bertolli make bagged frozen pasta meals that require 10 minutes of cooking. With chicken or meat, veggies and a sauce, these make a full-fledged meal in minutes. I recommend jazzing them up by adding fresh garlic, extra spices and pecorino romano cheese. I’ve fooled my husband once or twice with these meals when I just didn’t have time to cook.

No matter which pasta you end up going with, the golden rule is not to overcook it. Fresh pasta turns into a mushy mess when overdone; dry pasta gets gummy if it is undercooked — so be sure to watch your pasta as it boils and follow the directions. And make sure to taste test some of the pasta before you dump the boiling water.

To see startcooking’s pasta recipes, check out our pasta roundup.

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