I have a couple of friends, they are great bakers and they love my pasta sauces. So half the time when we have a pasta dinner together they make the noodles from scratch and I cook much of the rest. I think we both win in that exchange.
Comment on wet the drys
terranoid@lemmy.cafe 3 days agoYeah literally the dry part is just “prevent microbes from taking over between steps”
You could skip drying for most of this if you just went to the next step and cooked it
HeyThisIsntTheYMCA@lemmy.world 2 days ago
ParadoxSeahorse@lemmy.world 3 days ago
Yes, but one cannot simply dust the wets. For tasty wets, you must wet the dusted dried wets. Dusting is important for pure dries.
CorrenteAlternata@lemmy.blahaj.zone 3 days ago
It’s not only a matter of freshness, but also of texture. Moreover pasta fresca (non-dried pasta, I don’t know if that has a specific name in English) is oftentimes made with eggs (pasta all’uovo) or with a different kind of flour than dried pasta.
There are so many variables that you can’t just say “it tastes better because it’s fresher”: it tastes differently because it’s a different process for a different purpose!
And that’s why I love pasta and noodles in general: a lot of cultures have taken the same three ingredients and combined them slightly differently to produce wildly different results! Ain’t that amazing??? ❤️
HerbGrower@slrpnk.net 2 days ago
Where is the line between pasta and dumpling? I suppose at some point its too big to safely dry it out for storage or be realistic to cook. But if you make it fresh that isn’t a problem.
CorrenteAlternata@lemmy.blahaj.zone 2 days ago
I’m not sure but you can look “tortellini”. You can find them both dry and fresh. But the bigger ones I only find them fresh, not dry. So I suppose it’s not possible to safely dry them if they’re big. But again the fresh ones are sold in “modified atmosphere packaging” that allow quite a long shelf life (refrigerated).
kolmaskommentoija@sopuli.xyz 2 days ago
The bigger, twisted to a circle -ones are tortelloni, the small ones (that can be found dried) are tortellini. There is also ravioli of course, which are the pocket sort, usually biggish. All of them are definitely somewhere between pasta and dumplings. Or more like, pasta dumplings.