
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:
- 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.
- 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.
- 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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St Simon | posted on Jan 19, 2008
I am a clumsy cook.... When I saw my friend's BonVie 4-in-1 bamboo cutting board, complete with integrated tools and two sides for different purposes--I wanted to get one. QVC sold out, but just found it on Amazon under BonVie.
It has a flat side for conventional cutting and serving. The other side is scalloped out and designed for mincing and dicing. What appear to be handles at each end of the board for serving food are actually tools that pop and pull out. One handle is a stainless steel “Ulu” chopping and mincing knife and the other handle is a stainless grater. Really clever design.
The Ulu knife is one of the most ergonomic cutting instruments available, because the center of force is concentrated directly over the middle of the blade. .
The BonVie is so handy in the kitchen for everyday food preparation involving mincing and chopping. But it is also a classy serving boare, with 4 times the functionality of the awarding-winning Calphalon Mezzaluna, while costing a hellova lot less.
Being clumsy, it's nice to have a classy functional product that makes daily chores so easy and simple. BonVie... I think that means good life.