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Fresh pasta is often hailed as superior to dried pasta, but quality imported dried pasta is often a better bet than poorly made fresh pasta. If you do choose fresh pasta, keep in mind that it is often made with eggs instead of water, so it’s highly perishable and has a slightly denser texture.
Fresh pasta comes in several shapes and sizes, including macaroni, spaghetti, farfalle (bow-ties), rotelle (corkscrews), conchiglie (shells), linguini (broad, flat noodles), and others. It may have fillings, such as tortellini and ravioli, and may be colored with beets, tomatoes, spinach, basil, or squid ink.
Add pasta a little at a time to boiling water. To prevent pasta from sticking to the bottom of the pan, stir gently until the water returns to a rapid boil. Cooking time varies depending on the size and shape of pasta. After cooking, drain and rinse with cold water to stop cooking. As a general rule, use light sauces for delicate pastas like capellini or angel hair, and chunky, richer sauces for sturdy pastas like fuselli and linguini.
Fresh pasta, 4.5 oz. (127g)
Calories: 369
Protein: 14.5g
Carbohydrate: 70g
Total Fat: 2.9g
Fiber: 0.0g
*Excellent source of: Iron (4.3mg), and Thiamine (0.90mg)
*Good source of: Magnesium (59mg), and Zinc (1.5mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Health benefits and concerns
for pasta
Many health benefits and concerns associated with this food are applicable to other pasta.
Read about health benefits and concerns for pasta for
a full description.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires July 2004.