Fresh pasta is highly perishable and has a slightly denser texture than
dry pasta.
Fresh pasta is often hailed as superior to dried pasta, but quality imported dried pasta is
often a better bet than poorly made fresh pasta. If you do choose fresh pasta, keep in mind
that it is often made with eggs instead of
water, so it’s highly perishable and has a slightly denser texture.
Varieties
Fresh pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle
(bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and
others. It may have fillings, such as tortellini and ravioli, and may be colored with beets,
tomatoes, spinach, basil, or squid ink.
Buying and storing tips
Look for fresh pasta in the refrigerated section of some natural food, grocery, and
specialty stores. Store fresh pasta in the refrigerator, and use within a day or two. Fresh
pasta can also be frozen for several weeks.
Availability
Fresh pasta is available year-round.
Preparation, uses, and tips
Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom
of the pan, stir gently until the water returns to a rapid boil. Cooking time varies depending
on the size and shape of pasta. After cooking, drain and rinse with cold water to stop
cooking. As a general rule, use light sauces for delicate pastas like capellini or angel hair,
and chunky, richer sauces for sturdy pastas like fuselli and linguini.
Nutritional Highlights
Fresh pasta, 4.5 oz. (127g)
Calories: 369
Protein: 14.5g
Carbohydrate: 70g
Total Fat: 2.9g
Fiber: 0.0g
*Excellent source of: Iron (4.3mg), and Thiamine (0.90mg)
*Good source of: Magnesium (59mg), and Zinc (1.5mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
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