When looking to conjure up a delicious pasta recipe, it might surprise you to know that there are over 600 varieties of pasta available in today’s market. It is also key to know that these selections are offered in two forms; either fresh (e.g. ravioli and cannelloni) or dried (e.g. spaghetti and penne). The dried pasta selection is most often produced primarily with flour, water and salt. This version of pasta allows for mass production, warehouse storage, bulk shipping and it has an extended shelf life in comparison to the alternative; fresh pasta, containing eggs and a higher water content. Due to these additional ingredients, the fresh pasta cannot be stored in the same manner as dried pasta, which requires it to be frozen if it is not going to be used immediately.
Southern Italy is well known for its desirable dried pastas, while the finest fresh pasta in Italy is said to come from the Emilia-Romagna region and has a reputation for pushing the envelope of so many deliciously, renowned paste dishes.
When I shop for pasta, I most often purchase brown rice or a high protein legume pasta, since these have been identified as preferred choices that serve my family’s tastes. As I mentioned earlier, there are so many tempting pastas to choose from and any one of them can be a delicious option for your desired dish. They all offer their own unique texture and some offer your dish a splash of color as well. For a little inspiration, I encourage you to either make or purchase fresh pasta from your local grocery store and enjoy a change of pace, as this vegan twist to your next dish will certainly please the most fastidious crowd as you transform their experience into a culinary adventure with fresh and healthy ingredients.