All lessons in the Pasta section:
While there is a big difference between fresh, laminated, pasta and dried, extruded, pasta, contrary to popular belief, one is not necessarily better than the other. Both are appreciated for their unique qualities and are used for different purposes.
Another big misconception is that all pasta is made in the same manner and is sold either fresh or dried; however, this is not the case. Although they may contain the same ingredients, the difference lies in HOW the dough is formed into pasta. How pasta is manufactured will dramatically affect your pasta experience.
In this lesson, you will learn how both extruded and laminated pasta are made, the differences between them and when you might choose one over the other. You will also learn that regardless of the brand, there are visual clues you can look for when choosing a package of dried pasta or things to be aware of when you are purchasing fresh. By understanding how pasta is made and knowing how to identify quality pasta, you are guaranteed to have the best pasta eating experiences.
At the end of this cooking school lesson, you will be able to:
- describe the two different processes used to make pasta
- identify the ingredients used to make pasta
- understand why some pastas are better in quality than others
- understand how to pick out quality, dried pasta at the store
- describe the process used to make fresh pasta at home
In partnership with:
Northwest Culinary Academy of Vancouver