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Personally, I prefer dried pasta because you can get that "al dente" texture that you cannot properly accomplish with fresh pasta. But in the end, it really depends on the way that you are preparing the pasta.
Dry pasta can hold up to heartier, thicker sauces whereas fresh pastas are more suitable for lighter & creamier sauces.
At the same time, you can incorporate a lot more flavour into fresh pasta. I think that pasta's like ravioli and pappardelle are best fresh but I like my linguine/fettucine/spaghetti dry.
You can't really say that one is better than the other because they both have their pro's and con's. It's just personal preference.
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