<P> Pasta for pasta al forno (baked pasta) dishes </P> <P> 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" low - 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 . </P> <P> Fresh pastas do not expand in size after cooking; therefore, 1.5 pounds (0.68 kg) of pasta are needed to serve four people generously . Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g. fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni . Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy . In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture . This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region . In other areas, such as Apulia fresh pasta can be made without eggs . The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli . Fresh pasta for cavatelli is also popular in other places including Sicily . However, the dough is prepared differently: it is made of flour and ricotta cheese instead . </P> <P> Dried pasta can also be defined as factory - made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture . Dried pasta is mainly shipped over to farther locations and has a longer shelf life . The ingredients required to make dried pasta include semolina flour and water . Eggs can be added for flavour and richness, but are not needed to make dried pasta . In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period . Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles . Once it is cooked, the dried pasta will usually increase in size by double of its original proportion . Therefore, approximately 1 pound (0.45 kg) of dried pasta serves up to four people . </P>

When did pasta become popular in the uk