Quality standards for pasta were set in the 13th century by the Pope

Good quality dried pasta is identified by its slight rough surface and compact body that helps maintain its firmness in cooking, since it swells considerably in size when cooked.

Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or “00” high gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook. Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage