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May 4, 2011 01:40 PM

Pasta Vongole - fresh or dried pasta best?

I'm serving Pasta Vongole this weekend - have made it many times but always with a good dried pasta (De Cecco).

I make a lot of homemade pasta but have always hesitated to use fresh as I feel this recipe wants a more toothsome pasta that can handle the vigorous tossing at the end - but is that right? If I make fresh pasta and let it dry for a day would that be better?

TIA for any suggestions.

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  1. I'd vote for sticking with dried if you're using a noodle.

    1. I've eaten this dish a million times (half of those times in Italy) and I don't think I've ever been served fresh pasta. It probably wouldn't be bad, but I really like the chew of dried in this case.

      1. Another vote for dry pasta - this is a go-to dish for me and dried never fails.

        1. And yet another vote for dry.

          1. Yep, me too -- dried pasta, and preferably linguine.