As a simple accompaniment or enhanced in fall pasta recipes, pasta is an essential ingredient in the kitchen and one of the most consumed foods in the world. However, not all of them are equal and their quality will radically influence the success of your dish. First clue: after cooking, they must remain firm while being soft, with a slight resistance to the bite, which is called “al dente” cooking. So, faced with the diversity of products available in supermarkets, how can you be sure to choose pasta that will meet your expectations and, above all, guarantee its taste qualities after cooking? Here are some tips to guide you during your next races.
Raw materials
The quality of pasta begins with the selection of the raw material used. The best pasta is made from durum wheat semolina, an intermediate between wheat and flour rich in protein and gluten. This type of flour gives the pasta a firmer texture and better hold when cooking, preventing it from becoming sticky or doughy. Make sure that “durum wheat semolina” is among the first ingredients on the package.
The manufacturing method
When making your selection, also look for mentions such as “bronze drawing” or “drawn in bronze molds”. This traditional process gives the pasta a rough surface, which allows sauces to stick better. Unlike industrial pastes, which are smooth and shiny, bronze-drawn pastes have a more porous and mattified texture.
The visual aspect
Pay attention to the visual appearance of the pasta which is a good indicator of quality. Therefore, choose pasta with a golden yellow, slightly matte color. Excessive shine often indicates the use of inferior wheat or drying too quickly. In fact, pasta dried quickly at high temperatures tends to be less flavorful and more fragile when cooked.
Origin and labels
Always check the origin of ingredients, especially wheat. Italy is renowned for producing very good quality pasta, particularly in regions like Puglia, considered “the breadbasket of Italy”. Quality labels such as IGP (Protected Geographical Indication) or AOP (Protected Designation of Origin) guarantee the use of local ingredients and controlled quality. Organic labels, for their part, guarantee you a product free of pesticides and GMOs, while respecting more sustainable cultivation methods.
Limit unnecessary additives and ingredients
Read the list of ingredients carefully: the best pasta contains only durum wheat semolina and water. Avoid products containing additives, colorings or preservatives, which are very often present in lower quality pasta to improve their appearance or extend their shelf life.
