Had to pick between fresh pasta or dry for my special last night

I was putting together a Sunday special for $18 and couldn't decide between making fresh fettuccine or using boxed dry stuff. Fresh would take an extra 45 minutes of rolling and cutting, but dry cooks faster and holds up better with a heavy sauce. I went with fresh because I wanted that texture for the mushroom cream sauce I had going. Sold 22 plates before 8pm, so I guess it worked out. What do you guys usually run for busy weekend specials?

2 comments

2 Comments

davis.diana4d ago

Went fresh all the way for my Sunday gravy last month and never looked back. That extra hour of rolling and cutting is brutal but the texture in a heavy sauce is worth it. People notice the difference even if they don't say it. 22 plates before 8pm is solid, you probably made up for the labor cost in return business. Nothing worse than dry pasta falling apart under a good sauce.

jamie_clark4d ago

Hold up @davis.diana, I gotta push back on one thing. Fresh pasta is great but it's actually easier to overcook than dry stuff. That al dente window is like 30 seconds. I've had fresh tagliatelle turn to mush in a light sauce cause I blinked twice.