Comment on wet the drys
HerbGrower@slrpnk.net 2 days agoWhere 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.
Comment on wet the drys
HerbGrower@slrpnk.net 2 days agoWhere 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.