Debate: Fresh pasta vs dried pasta for a quick weeknight Bolognese, I tried both side by side

So I had a debate with my buddy last night. He swears fresh pasta is the only way for Bolognese, says dried is for rookies. I've always used dried because it's what I got in the pantry. Decided to make two small batches of the same sauce last night. Fresh tagliatelle from the fridge section at Kroger, dried barilla from the box. Cooked both exactly the same. You know what? The fresh was way softer, almost too soft, it fell apart a bit in the sauce. The dried held up better, had that chew to it. My wife said the dried was better. I'm team dried now for meat sauces. Has anyone else actually done a side by side? What did you pick?

2 comments

2 Comments

casey_ward511mo ago

Lol "fresh is for rookies" I felt that in my soul. My cooking skills are so bad I'd probably burn the fresh stuff and end up ordering pizza anyway.

the_gavin1mo agoMost Upvoted

Well, I read somewhere that most people who think they can't cook just never learned the basics properly. It's like anything else, you just need one or two simple things to go right to get some confidence. @casey_ward51 I bet if you started with a simple roasted chicken or even just a decent grilled cheese, you'd surprise yourself. Once you get that one dish down, you start branching out little by little.