I compared fresh pasta from scratch vs boxed and the boxed won for weekday dinners

I spent two hours last Sunday making fresh fettuccine for a spaghetti dinner, then tried Barilla boxed on Tuesday and my family actually liked the boxed better. The texture was firmer and held the sauce way better. Anyone else find that fresh pasta is more of a weekend project than an actual upgrade?

2 comments

2 Comments

xena3739d ago

Haven't you noticed that fresh pasta actually absorbs sauce differently because of the egg content? I had a similar experience where my homemade fettuccine just turned into a mushy mess with a heavy bolognese. The boxed stuff kept its shape way better and didn't get waterlogged. I'd rather save fresh pasta for delicate cream sauces or butter and sage where the soft texture actually works in its favor.

kimreed9d ago

Totally agree on the weekday dinner thing. That "firmer" texture you mentioned is exactly why I reach for boxed stuff for Tuesday night spaghetti. Fresh pasta is a fun project but it's just too soft for most of my regular sauces.