Quote:
Originally Posted by Sun
Hi Ursy,
My experience is that fresh pasta does not have a bite. Dry pasta cooked into a just done from firm stage or "al dente" meaning literally "to the tooth" or "to the bite" is where the bite or chewiness is. With dry pasta we can play with the outcome of the texture.
Fresh noodles will always be softer than dry, however, if you are using a harder wheat product or a high gluten wheat product you can get a more firm noodle. Fresh buckwheat for example may yield a more firm noodle than lets say semolina flour.
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Ooh thanks luv, I will put this info in my pasta making notes
