- Pasta doughs typically include flour, eggs, salt, olive oil and any desired seasonings, such as cracked pepper, dill or even pureed vegetables. Pasta doughs are low in fat, usually containing only 1 to 2 tablespoons of olive oil. Pie crusts, on the other hand, contain a much higher percentage of fat, usually in the form of butter, lard or shortening. A typical pie crust recipe may call for 1/2 pound of butter, which contributes to the light, flaky texture. Pie crusts rarely have eggs, but may include sugar and ice water.
- The methods for making pasta and pie crusts differ considerably, as well. Pasta is made by mixing the ingredients together and then kneading the dough until it becomes soft and pliable. The dough is stretched through a pasta maker several times until it is thin and stretchy. Pie crust ingredients are mixed together quickly, just until the dough forms a ball, and then refrigerated. Over-mixing or repeatedly rolling a pie crust causes it to become tough.
- Pasta doughs are rolled and cut into a variety of shapes and then boiled in water to cook them. Served with sauces or fillings, they make a tasty, savory meal. Roll out pie crusts and place them in pie or tart pans. Occasionally, pie crusts are used for savory meals, such as chicken pot pie or shepherd's pie, but they are more often used for sweet desserts.
- Find dried or fresh pasta at the grocery store in a variety of shapes and types. Dried pastas can be stored for long periods of time, and include lasagne, rotini, angel hair, spaghetti, manicotti, ziti and many more. Try whole wheat, white flour and vegetable dry pastas. Fresh pasta is soft and perishable and is often filled with cheese or vegetables. Frozen pastas are similar to fresh pastas. Commercially available pie crusts come in a much more limited selection. You may wish to try frozen pie crusts or puff pastry and refrigerated pie crusts, too.
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