Pasta myths

  1. Fresh egg pasta is better than fresh dried pasta.
    Incorrect. The difference in the way they’re made means certain sauces work better and neither is superior to the other. Dried pasta is made from flour, semolina, water and salt, whereas fresh pasta contains eggs and extra water giving it a silky smoothness. As a rule, oil-based and meaty sauces are perfect for dried pasta and rich, creamy ones complement fresh pasta.
  2. All pasta and sauces are interchangeable.
    Incorrect. Different pasta shapes complement different sauces. The delicate nature of long pasta such as bucatini requires a simple olive oil or tomato base, while papardelle works well with a cream sauce. Short, tubular pasta shapes like rigatoni can capture the meat or vegetables of more robust sauces. The curves of ridged pasta like casarecce allow delicate recipes like homemade pesto to nestle in their twists.
  3. Pasta has little nutritional value.
    No, quite the opposite. Pasta is an excellent source of complex carbohydrates, which slowly break down into glucose and are the primary way our bodies and brains are fuelled, meaning that pasta is integral to a well-balanced diet. Slow to absorb, pasta has a low Glycemic Index (GI) and contains iron, folic acid and several B vitamins. Opt for wholewheat/wholegrain pasta and it’s an even healthier choice with more fibre and extra nutrients.