Many people mistakenly think that Italians only eat fresh pasta. It actually all depends on accompaniment. The difference between the dry and the fresh how to prepare them: on a daily basis, the mammas prefer dry dough that adapts more easily bolognese, Neapolitan, or another carbonara sauce. They are also more digestible. Fresh dough reserves for jokes rocket, cannelloni, ravioli, or panzerotti, and preparations with a basis of gnocchi. Think about it when you order pasta!