Think all dried pastas are the same? Think again.
According to Italian chef Philip Guardione, the difference between a bland dish and a restaurant-quality meal starts with the box you grab off the shelf.
Look for only two ingredients
The best dried pasta is made with just two simple ingredients: durum wheat semolina and water.
If the box lists anything else, especially unfamiliar additives, it’s a red flag.
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Skip anything with additives
Additives and preservatives are unnecessary in quality pasta. If the label includes extra ingredients for color, texture, or shelf life, it’s not chef-approved.
Semolina quality is everything
Chef Philip Guardione says the key to amazing dried pasta lies in the quality of the semolina. High-quality flour results in better texture, taste, and cooking performance.
Don’t trust “mixed” flours
Some dried pastas use a blend of different wheat flours rather than 100 % durum semolina. These typically produce a mushier, less flavorful pasta after cooking.
Know the best brands
Philip Guardione recommends brands like Sfoglini and Rao’s Homemade.
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They stick to the right ingredients and offer fun, sauce-hugging shapes with texture that holds flavor.
Choose the right shape and texture
Top-tier dried pastas often have visible ridges, grooves, or rough surfaces. These imperfections help sauce cling to the pasta, making every bite more flavorful.
Salt your water like the sea
When boiling pasta, add more salt than you think you need. It should taste like seawater. This enhances the pasta's natural flavor and seasons it from the inside out.
Only add pasta to boiling water
Wait until your water is at a full, rolling boil before adding the pasta. This prevents it from sticking to the bottom and ensures even cooking.
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Dried pasta lasts for years
One of the biggest advantages of dried pasta is its long shelf life. It may lose a bit of quality over time, but technically, it doesn't expire - making it a pantry essential.
Check the country of origin
Authentic Italian pasta is often made under strict standards using traditional methods.
Look for “Made in Italy” on the box for a strong indicator of quality and taste.
This article is based on information from Real Simple.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.