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Pasta Vongole - fresh or dried pasta best?

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ElizabethS May 4, 2011 01:40 PM

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. perk RE: ElizabethS May 4, 2011 01:49 PM

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

    1. biondanonima RE: ElizabethS May 4, 2011 01:52 PM

      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. rcallner RE: ElizabethS May 4, 2011 03:24 PM

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

        1. bushwickgirl RE: ElizabethS May 5, 2011 04:08 AM

          And yet another vote for dry.

          1. roxlet RE: ElizabethS May 5, 2011 05:10 AM

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

            1. marsprincess RE: ElizabethS May 5, 2011 05:15 AM

              Another vote for dry pasta.

              1. chowser RE: ElizabethS May 5, 2011 05:26 AM

                I'd vote dry, too. To make it easier, would anyone prefer fresh?

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                  ElizabethS RE: ElizabethS May 6, 2011 02:34 PM

                  Thanks all - going with De Cecco dried linguine - adding wild leeks (ramps) to my standby recipe as they are in season.

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