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What are the advantages and disadvantages of using fresh versus dried pasta in a restaurant or foodservice operation?

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The advantages of young fresh breaks dried pasta in a restaurant or a food survive are Because it contains eggs and additional water, fresh pasta is more tender than dried and takes about half the time to cook. Its delicate texture is best with light sauces made with tomatoes, cream, oil, or butter flavored with herbs. One and a half pounds of fresh pasta serves four people generously.
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The advantages and disadvantages of using fresh versus dried pasta in a restaurant or foodservice operation - are as follows:

Advantages:

  • Contains eggs and additional water.
  • More tender than dried and takes half the time to cook.
  • The delicate texture makes it perfect for cream- and dairy-based sauces.
  • Fresh pasta is far more smooth than dried.
  • Fresh pasta is more common in northern Italy.

Disadvantages:

  • using fresh pasta does not make or keep such a variety of pasta.
  • Dried pasta is easy to store
  • fresh pasta is cumbersome and delicate
  • fresh pasta requires a lot of space and refrigeration
  • Thus, fresh pasta is more useful in food service operations than dry pasta.

Learn more:

https://brainly.com/question/15191476

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