Dry pasta or fresh pasta: what is the difference
In Italy dry and fresh pasta follow different rules, set by Presidential Decree No 187 of 2001. The key difference is moisture, which drives storage, ingredients and calories.
| Dry durum wheat pasta | Fresh pasta | |
|---|---|---|
| Moisture | At most 12.5% | At least 24% (prepacked); stabilised pasta at least 20% |
| Water activity (aw) | — | 0.92–0.97 (prepacked); stabilised at most 0.92 |
| Raw material | Only durum wheat semolina and water | Soft wheat flour is also allowed |
| Storage | Room temperature | At most +4 °C (2 °C tolerance); stabilised pasta at room temperature |
| Heat treatment | Not required | Prepacked: at least equivalent to pasteurisation |
| Maximum acidity | 4 degrees | 7 degrees |
| Per 100 g (USDA) | 371 kcal, protein 13.0 g, water 9.9 g | 288 kcal, protein 11.3 g, water 31.0 g |
Which to choose
Dry pasta keeps in the cupboard and gives a firm al dente bite: the choice for spaghetti, penne and most everyday dishes. Fresh pasta is softer, holds more water and fewer calories per 100 g, but needs the fridge; use it for filled pasta and butter, cream or meat sauces.
Sources
Themes
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