Dry or fresh pasta
Posted by Trilog Inc on
Southern Italy always made pasta with semolina and water, which we call dry pasta. In northern Italy, we've always made pasta with flour and eggs, and we call it fresh pasta. Much more elegant, richer, more gastronomic, much more finesse. Something you want to serve on special occasions. I enjoy pasta from the south, dry pasta every day, but I'll have fresh pasta once a week.
