Serious question, why does everyone obsess over fresh pasta?

I work at an Italian spot in Chicago and we switched to dried pasta for our lunch service last year after a disaster. We had a big catering order for 80 covers, fresh fettuccine made that morning. It turned into a sticky, clumpy mess because our new guy overworked the dough. We tossed it all and used dried De Cecco instead, and people raved about it. Fresh pasta has its place, but for most dishes dried holds up better and tastes just as good. Am I the only one who thinks fresh pasta is overrated for volume cooking?

2 comments

2 Comments

finleyfox17d ago

Had a buddy who swore by boxed mac and cheese over homemade.

sanchez.sean17d ago

Oh great, another fresh pasta snob who's never had to feed 80 people at once.