To understand why handmade pasta tastes so much better than dried pasta, it helps to know how each is made.
Dried pasta is made in a factory. The pasta dough usually includes extra ingredients you won’t find in fresh pasta, is extruded in a machine, dried to remove all moisture, and packaged for shipment. We all know that dried pasta is cooked by simply dumping it into a pot of boiling water. As the noodles soften, the pasta sheds much of its starch into the water; not necessarily a bad thing, because that starchy pasta water can be awesome at thinning sauces. What is lost, however, is the flavour of the pasta.
Fresh pasta is typically made with semolina flour from durum wheat, fresh eggs, and water. The dough is mixed by hand and shaped into sheets. The sheets are run through a pasta roller, which flattens the dough into a uniform thickness; it is then shaped into its final form. There over a thousand different pasta shapes!
Fresh pasta only cooks for a few minutes before it is added to its final dish. The difference from dried pasta is incredible — the flavour of the fresh ingredients blooms, the texture of the pasta has a wonderful, toothsome bite, and the pasta itself holds sauce incredibly well. It’s like they were made for each other!
At NOVO Pizzeria, all of our pasta is house-made or fatta in casa, by hand. We make it authentically, passionately honouring the traditions of Italy. As you are about to savour one of our pasta creations, you will now know that each piece of pasta was hand-shaped to perfection. We only use the freshest, finest ingredients available and you can taste the difference!
Here’s a dish to try at NOVO: Spaghetti Aglio é Olio (Garlic and Olive Oil). What sounds like simple fare is a deceptively complex dance of flavours. The simplicity of Calabrian pepperoncino, Aleppo pepper, garlic, parsley, and Frantai Cutera DOP olive oil combine to magnify the fresh pasta’s essence. With each bite, you will be treated to an authentic experience. Buon appetito!