Fresh pasta is available in a variety of sizes and shapes but not to the extent of dried pasta. It is, however, available in a greater variety of flavors. Fresh pasta most often contains eggs and has high water content, making it necessary to refrigerate or freeze the pasta to keep it from spoiling. The eggs in the pasta brighten its color, add flavor, and give the pasta more nutritional value. Fresh pasta is made daily in Italian specialty stores and is found commercially in food stores both refrigerated and frozen. If refrigerated, it should be used within 3 to 4 days of purchasing it and within approximately one to two months if frozen. Fresh pasta can be dried and stored at room temperature, but it is important that the pasta is completely dried before storing. Fresh pasta is more delicate than dried pasta, making it more difficult to store.
Because fresh pasta does not swell in the same manner as dried pasta you will need approximately 50 percent more fresh pasta to equal the same amount of dried pasta. Fresh pasta’s softer texture goes well with lighter sauces, such as tomato sauces, cream sauces and simple sauces made from oil or butter that is flavored with herbs.

Making fresh homemade pasta provides an opportunity to create many different flavors of pasta. A variety of flours, such as wheat flour, buckwheat flour, rice flour, soy flour, and oat flour can be used to provide different flavors. Also, other flavoring agents can be used, such as herbs and spices, corn meal, cheese, fruits, chilies, spinach, tomatoes, beets, and carrots. The different flavoring agents will also affect the color of the pasta and its texture.