{"id":2055,"date":"2018-07-10T13:57:00","date_gmt":"2018-07-10T11:57:00","guid":{"rendered":"https:\/\/gc.dotflorence.com\/fresh-and-dry-pasta-which-sauce-is-the-best-for-each-type-2\/"},"modified":"2025-10-03T11:42:52","modified_gmt":"2025-10-03T09:42:52","slug":"fresh-and-dry-pasta-which-sauce-is-the-best-for-each-type-2","status":"publish","type":"post","link":"https:\/\/gigliocooking.com\/it\/fresh-and-dry-pasta-which-sauce-is-the-best-for-each-type-2\/","title":{"rendered":"FRESH AND DRY PASTA: WHICH SAUCE IS THE BEST FOR EACH TYPE?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">We enter here a spiny matter, with a lot of involvements with personal memories and acquired taste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><em>I would never dress Penne Pasta (short pasta) with clams: clams go with Spaghetti. No question.<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Fresh and Dry Pasta have different textures: fresh pasta is soft, dry pasta must be &#8220;al dente&#8221;, that is &#8220;to the tooth&#8221;, more byte-able, harder or more gummy.<br>This difference, already, makes a difference in the choice of the sauce, which texture should go along with texture of the pasta.Another difference is the shape of the pasta: some shapes are meant to &#8220;hold&#8221; the sauce. Although they &#8220;hold&#8221; it in different ways. Some Pasta shapes are striped, some are smooth, some are straight, some are twisted, some are flat, some are concave&#8230;..<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/s73f0283-2.jpg\" alt=\"\" class=\"wp-image-3231\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><em>In the &#8220;Spaghetti alla Carbonara&#8221;, the hot pasta must be quickly tossed into slightly beaten egg yolks, so that the egg yolks go to coat the entire lenght of the spaghetti.<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/s73f2118-2.jpg\" alt=\"\" class=\"wp-image-3232\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><em>What to say about &#8220;Spaghetti Aglio &amp; Olio&#8221;? would you do another shape of pasta with this simple condiment??<\/em><\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/da-leigh-good-2.jpg\" alt=\"\" class=\"wp-image-3233\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The &#8220;Anellini Siciliani&#8221; are a shape from Sicily: mostly used to make &#8220;savory cakes&#8221;, they are good with spicy condiments, like this one with sun dried tomatoes, pine nuts, orange zest, turmeric&#8230;.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/marcella-win_20160913_124235-2.jpg\" alt=\"\" class=\"wp-image-3234\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The &#8220;Fregula&#8221; is a dry pasta from Sardinia and must be treated like a risotto. More traditional are the condiments that include sea food and vegetables.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/trabacolara-2.jpg\" alt=\"\" class=\"wp-image-3235\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The &#8220;Trabaccolara&#8221; is a condiment from Viareggio, in Tuscany. The pasta is not previously boiled, but cooked directly into a fish sauce ( that must be liquid). The spaghetti must be, of course, thin.<br><br>Talking about fresh pasta, much of the decision &#8220;which sauce is good with which shape&#8221; is due to the thickness and wideness of it.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/tagliolini-pinoli-2.jpg\" alt=\"\" class=\"wp-image-3236\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The delicate and thin &#8220;Tagliolini&#8221; go with a delicate sauce: in the photo: sea bass, zucchini and pine nuts.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/tagliatelle-bolognese-bianca-2.jpg\" alt=\"\" class=\"wp-image-3237\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The classic Tagliatelle go well with the classic Bolognese..<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/tagliatelle-con-funghi-2.jpg\" alt=\"\" class=\"wp-image-3238\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">&#8230;&#8230;. and also tasty mushrooms.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/pappa-2.jpg\" alt=\"\" class=\"wp-image-3239\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">The wide &#8220;Pappardelle&#8221; can stang strong sauces made with wild boar, hare, venisson, duck&#8230;<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/gigliocooking.com\/wp-content\/uploads\/img_20170216_163220-2.jpg\" alt=\"\" class=\"wp-image-3240\"\/><\/figure><\/div>\n\n\n\n<p class=\"wp-block-paragraph\">A special note it&#8217;s deserved to the Pici, the typical pasta &#8211; long irregular spaghetti &#8211;&nbsp; from the country side of Siena. Traditionally made with tender wheat flour ( and not with semolina), their texture is &#8220;pasty&#8221;. The most natural contiment&nbsp; is with salty anchovies and garlic ( to improve the taste) and crispy fried bread crumbs ( to improve the complex texture).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So many variables&#8230;.&nbsp;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a close future I will talk about Farfalle, Penne, Rigatoni, Paccheri, Fusilli, Ruote, Orecchiette, Sfrappole, Bucatini, Linguine, Busiate, Bigoli, Reginette, Trofie, Conchiglie, Capellini&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;&#8230;..<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We enter here a spiny matter, with a lot of involvements with personal memories and acquired taste. I would never dress Penne Pasta (short pasta) with clams: clams go with Spaghetti. No question. Fresh and Dry Pasta have different textures: fresh pasta is soft, dry pasta must be &#8220;al dente&#8221;, that is &#8220;to the tooth&#8221;,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":2043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[52,51],"tags":[],"class_list":["post-2055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-e-storie","category-primi"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v25.8 (Yoast SEO v28.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>FRESH AND DRY PASTA: WHICH SAUCE IS THE BEST FOR EACH TYPE? - Gigliocooking<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gigliocooking.com\/it\/fresh-and-dry-pasta-which-sauce-is-the-best-for-each-type-2\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FRESH AND DRY PASTA: WHICH SAUCE IS THE BEST FOR EACH TYPE?\" \/>\n<meta property=\"og:description\" content=\"We enter here a spiny matter, with a lot of involvements with personal memories and acquired taste. I would never dress Penne Pasta (short pasta) with clams: clams go with Spaghetti. No question. 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I would never dress Penne Pasta (short pasta) with clams: clams go with Spaghetti. No question. 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