Is there much difference between fresh and dry oasta nutritionally?
If someone was trying to cut down on processed food consumption, would there be any additional benefits to swapping from dry pasta to (shop bought, not home made) fresh pasta?
Fresh pasta would more likely have moderately more cholesterol and fat content that dried pasta, dried pasta would have more carbs; but these differences aren’t by much. These differences are relatively small, and swapping one for the other would probably not have a noticeable impact on one’s overall health.