One of the best parts of a traditional Italian meal is freshly made pasta. There is a distinct difference between dried and fresh pasta. Any true fan of authentic Italian cuisine will tell you that there is a time and place for dried pasta, but fresh pasta can never be substituted. While some may think that dried pasta is fresh pasta that has been left to turn stale or is just old, they are in fact made with different ingredients altogether.
Here are a few of the main differences between fresh Italian pasta and dried pasta.
The biggest difference between the two types of pasta is that fresh pasta is made with eggs in combination with flour. The egg component makes it so that it must be consumed rather quickly to reduce the risk of spoiling. Fresh pasta has origins from the northern part of Italy and will be found in the refrigerated section of the grocery store. Because fresh pasta often comes with a little bit higher of a price tag, most assume that fresh pasta is of higher quality, but that is not the case. Each type is best suited for certain kinds of sauces and cooking methods. Fresh pasta cooks about twice as fast and is desired for its tender, delicate texture that is best suited for lighter, richer sauces like those made from creams, oils or butter.
Made primarily from semolina flour, water, and salt, dried pasta does not have a set shelf life. Traditionally, dried pasta was primarily used in the southern regions of Italy, and now both domestic and imported dried pasta can be found at grocery stores. Typically, dried pasta is quite a bit cheaper than fresh pasta, and its firmness is better suited for heavy, tomato-based sauces. Most noodles can be found fresh or dried but a certain few, most often filled pasta, tend to only be available in the fresh variety.
That’s enough about the differences between the types of pasta and now more about where you can find some of the best fresh pasta in Miami. Toscana Divino serves up true authentic Italian cuisine with the freshest ingredients to provide an unmatched dining experience. The menu is inspired by local, seasonal ingredients to ensure the freshest possible components that make up each dish. Continuing with Italian tradition, Toscana Divino strives to make everything “fatto in casa,” which means homemade. From fresh pasta to their cured meats, one of the most important keys to providing an authentic meal is making everything homemade. At Toscana Divino, capturing the rich tradition and culture of the Italian kitchen is most important.
Some of the most popular meals that feature the highly desired fresh pasta are:
- Pomodoro e basilico- homemade spaghetti with fresh tomato sauce, basil and fior di latte.
- Tortelli ricotta e spinaci- fresh made ricotta & spinach tortellini with butter and sage.
- Pici senesi all’anatra- fresh hand-rolled pasta duck leg with ragu and pecorino.
- Carbonara di mare- spaghetti “chitarra” sea urchin caviar bottarga lardo.
These are just a few of their fresh pasta dishes from their full menu. Toscana Divino offers a unique opportunity for those that wish to learn some Italian kitchen secrets with their “Artisan Kitchen Cooking Class.” These Italian cooking classes teach guests how to make Italian bread, fresh handmade pasta, and other Italian cuisine staples. Toscana Divino is proud to support the “No Kid Hungry” foundation by donating 100% of the income from the cooking classes. To see their full menu visit https://www.toscanadivino.com/italian-menu-miami-fl/ and to learn more about the cooking classes visit https://www.toscanadivino.com/philosophy/.