The differences between dried & fresh
Dry pasta and fresh pasta are two types of pasta that are made differently and have distinct characteristics.
Dry pasta is made from wheat flour and water, and is typically sold in a box or package. It also has a long shelf life, so it can be stored in a pantry or cupboard for several months. It also cooks for longer than fresh pasta, usually taking around 8-12 minutes to cook.
Fresh pasta, on the other hand, is made with wheat flour and eggs. The eggs act as a binding agent and also give the pasta a slightly yellow colour. Fresh pasta is usually made and sold in a short time frame and is usually consumed soon after it is made. However, innovation in different packaging types have allowed manufacturers to extend the shelf-life of fresh ambient pasta. It also cooks faster than dried pasta, usually taking around 2-4 minutes to cook.
Quality from the very start
Durum wheat semolina is the most common type of wheat used to make pasta because it is high in gluten, which gives pasta its characteristic firm texture and ability to hold its shape when cooked.
Durum semolina plays a major role in the quality of pasta, its performance, and its ability to withstand high temperatures when cooked. Pasta made with durum wheat semolina has a yellow colour and a nutty, somewhat sweeter flavour than pasta made with other types of wheat. It’s also more resistant to overcooking and breaking.
Frozen or dried?
There are many benefits to using frozen or dried pasta:
- Long shelf life and allows for easy storage and distribution
- Consistent texture and quality
- Can be produced in large quantities quickly
- Longer shelf life than fresh pasta and can be easily stored and transported
- Freezing pasta can help to preserve its texture, flavour, and nutritional value
- Allows for large quantities to be produced quickly
Overall, both dried and frozen pasta offer convenience and cost-effectiveness for food manufacturers, depending on their specific needs and goals. It is also worth noting that frozen pasta can have a fresher taste than dried pasta, but will require more space for storage.
Valdigrano, a family-owned business founded in 1997, has deep roots in the pasta-making industry. For over seventy years, three generations of the Pagani family have been producing Italian pasta with passion and dedication. The company’s long-standing relationship with Lupa Foods, their first customer outside of Italy, has developed into an exclusive partnership for the UK region.
We manage the entire supply chain and logistics of importing the pasta from Italy to the UK, including handling all the complexities that come with importing and logistics such as customs clearance, freight forwarding, and compliance with UK regulations. This allows Valdigrano to focus on producing high-quality pasta, while Lupa Foods ensures that the pasta reaches its destination on time and in perfect condition.
For more detail about our pasta, and information about our supplier and our relationship with them, click the button below to download our catalogue as a PDF.