Fresh Pasta Day
Food DaysWhat Is Fresh Pasta Day?
December 7th is "Fresh Pasta Day" in Japan. It was established by the National Federation of Noodle Manufacturers' Cooperative Associations (Zenmenren), based in Koto Ward, Tokyo. The main date is July 8th, from the wordplay "na(7)-ma-pa(8)-suta" (fresh pasta), and the 7th and 8th of every month are also designated. The Japan Anniversary Association certified and registered it in 2017.
The Difference Is Simply That It Isn't Dried
Fresh pasta is, as the name says, pasta that has not been dried. Because it skips the drying step, it is said to keep more of wheat's natural flavor.
- Established by: the National Federation of Noodle Manufacturers' Cooperative Associations
- Origin of the date: the wordplay "na(7)-ma-pa(8)-suta"; the 7th and 8th of each month also count
- Certification: registered with the Japan Anniversary Association in 2017
- Dough: dried pasta is generally made with water, while fresh pasta often uses egg, giving it a firmer, springier bite
Moisture Is What Makes It Chewy
Dried pasta is thoroughly dehydrated so it keeps for a long time. Fresh pasta skips that step and retains more moisture, which is why it cooks up with a chewy texture. It is also easier to produce in a wide range of thicknesses and shapes.
Tips for Marking This Day
- Buy fresh pasta instead of your usual dried packet and compare them
- Cook something warming for the cold season, such as a cream sauce
- Look up the names of pasta shapes, like fettuccine and tagliatelle
- Find a local Italian restaurant that serves fresh pasta
Something Different on a Busy December Plate
December is hectic, and meals tend to get simple. The 7th and 8th are Fresh Pasta Day -- a good excuse to detour from the usual dried packet for a dish that is quick to make and satisfying.