It appears that this brand is a preferred choice among restaurant professionals, as they’re well-versed in the nuances of Italian cooking.
Chefs shared their top tips on creating the perfect pasta dish (Image: Getty)
Four culinary experts have identified one specific store-bought pasta brand they consider superior for crafting restaurant-quality Italian dishes at home.
Whether you’re craving a hearty bowl of spaghetti bolognese or a rich chicken alfredo, these professionals unanimously agree that De Cecco pasta provides the ideal foundation.
Produced in Italy using 100% durum wheat semolina and bronze-cut to create a slightly textured surface, the chefs explain that De Cecco’s pasta offers a consistency that allows sauces to adhere exceptionally well. The brand’s gradual drying method also amplifies its robust, wheat taste and maintains a firm, “al dente” bite – characteristics that the specialists say are crucial in a completed meal.
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Chef Anish Alfred commended De Cecco’s spaghetti for its dependability, describing it as “consistent” and noting it “cooks right every time.”
Based on Alfred’s assessment, the consistency delivers “restaurant-quality” outcomes without requiring homemade dough preparation.
“They use bronze dies, which give the pasta a slightly rough surface,” he said, according to Eating Well, reports the Express.
The chef continued by explaining this feature helps sauce adhere properly, something he’s observed doesn’t always occur with less expensive grocery store varieties.
De Cecco is a popular choice amongst chefs (Image: Getty)
Chef Toni Elkhouri shared that perspective, characterizing De Cecco as the optimal selection for achieving that “true al dente texture”.
She attributes this to the brand’s premium semolina, which she describes as “nutty and rich”, and notes it retains its quality even after reheating. “I also appreciate that De Cecco slow-dries its pasta at low temperatures,” she noted.
“That method preserves the wheat flavor and gives it that golden hue and firm bite that really set it apart.”
When shopping for pasta in-store, she suggests looking for labels that read “bronze-cut, slow-dried” or “low-temperature drying”, as these are signs of a superior product.
(Image: Getty)
James Callery, head chef at Sanford Springs Hotel and Golf Club in the UK, also recommends shoppers to opt for pasta with a slightly textured surface rather than a smooth or shiny one.
“The best type to buy is bronze-cut and made from 100% durum wheat semolina,” he stated, pointing out that some less expensive brands can have a less desirable taste.
Registered dietitian and chef Laura Pensiero mentioned that De Cecco or similar pasta brands pair exceptionally well with simple sauces like tomato-basil.
Pairing pasta types with appropriate sauces
Emphasizing the significance of matching different pasta shapes with appropriate sauces, she suggests using penne for robust ragu-based dishes and orecchiette for those incorporating greens or beans.
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Meanwhile, chef Mike Reid revealed his essential ingredients for enhancing any dish such as pasta: “It has to be onion, garlic, or chili,” he declared. “Those are the three I couldn’t cook without. Onion especially – it’s the base of so much flavor.”
The restaurateur also spotlighted beef shin as among his present preferred ingredients, describing it as “great for any braised, slow-cooked [dishes]. [It’s] beautiful for pies. I’m using it in pies at Chop House [his restaurant], but yeah I love it for pasta mixes and stews and all that sort of thing.”
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Dining and Cooking