Boxes of dried pasta -- in all shapes, sizes and textures -- are a staple in kitchen pantries around the world. Italian Chef Michele Casadei Massari of New York City’s Lucciola boils down the differences between dried pasta and fresh pasta. Both are worthy of a restaurant-quality meal -- the one you choose depends on the pasta sauce you pair it with. Felicetti Pasta has a strong reputation for a high-quality dried pasta. Riccardo Felicetti represents the fourth generation to provide the authentic, conventional organic pasta, using Italian wheat and producing in the middle of the Italian Alps.

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