Key Takeaways
Top Italian chefs don’t always make their pasta from scratch, often reaching for popular store-bought pasta brands to make easy dinners for the family.The chefs agree that there’s one key factor that separates great dried pasta from the rest.According to the culinary experts, there are a few qualities to look for that will help you spot the best brands on the shelf.
Many Italian restaurants boast about their freshly-made noodles. In fact, some even have dedicated pasta-making rooms to ensure their chefs can crank out top-notch fusilli, farfalle, and fettuccine. So you might imagine that Italian chefs always make their pasta from scratch. Think again. All five of the chefs—each of whom has Italian heritage or helms an Italian restaurant—agree that “store-bought is fine” on occasion, even reaching for dried pasta to make easy dinners at home.
“Whether you make pasta fresh or buy it dried, I just think it’s awesome when people are cooking. Making a meal for yourself, friends, or family is a great opportunity to get creative,” says Indaco executive chef Tito Marino. “My best memories growing up were all of us together in the kitchen, and I try to keep that going now with my family.”
When they’re cooking for themselves and their loved ones, here are the key features Italian chefs prioritize in their favorite pastas—plus, a shortlist of brands that have earned their approval.
Our Panel of Pasta-Rating Chefs
Angelo Caruso, chef and owner of Angelo’s Ristorante in Stoneham, Massachusetts
Ty Leon, co-owner and executive chef at Restaurant Olivia in Denver, Colorado
Tito Marino, executive chef of Indaco in Charleston, South Carolina
Tara Punzone, chef and owner of Pura Vita in West Hollywood, California, and the author of “Vegana Italiana”
Tim Rowley, executive chef of The Wine Kitchen in Leesburg, Virginia
The 1 Thing You Should Look for When Shopping for Dried Pasta
The pasta aisle can feel overwhelming these days, with countless noodle shapes, health claims (from high-protein to whole wheat to gluten-free), and brands crowding the shelves. To help narrow things down, we asked a few Italian chefs to share what they look for when deciding if a box of pasta deserves a spot in their cart. Turns out, they all agree that one factor separates the best from the rest: A pasta that’s cut with a bronze die.
Modern-day dried pastas are pushed through one of two types of molds:
Bronze die: This is the traditional method. When the pasta dough is extruded, the bronze mold warms up, creating friction that results in a “slightly rough texture that helps sauce cling better,” according to Caruso. Bronze-cut pastas tend to be more porous, so they soak up sauce well.Teflon die: This non-stick coating is a more affordable way to make pasta quicker. However, the exterior of the pasta is slick and smooth, which is not ideal for maximum sauceability.
If the type of pasta cut isn’t specifically labeled on the package, Marino recommends seeking out “rigate” noodles since “‘rigate’ is the Italian word for ridged,” he notes. “Whether it’s penne, rigatoni, or any other shape, the ridges on the outside of the pasta will also help hold onto the sauce and have a better texture,” he adds.
More Qualities of Top Store-Bought Pasta
Beyond the material used to shape the pasta, Italian chefs tell us they examine the packaging and look for brands whose noodles meet two specific criteria:
It features high-quality flour. Caruso and Tara Punzone, owner and chef behind Pura Vita, both prioritize pasta recipes with high-quality durum wheat semolina. For co-owner and executive chef Ty Leon of Restaurant Olivia, a brand earns bonus points if it mentions where and how the grain was grown. “If I can trace a brand back to real farms and responsible practices, I’m sold,” Leon mentions. “I want pasta made by people who care about ingredients, the process, and the planet.”It has a short ingredient list. “Some pasta brands contain additives and preservatives, making it more difficult to digest for some people,” Punzone notes. Pastas made with 100 percent durum wheat and water, like all of the chef-approved brands below, “will taste better, be better for you, and enhance the pasta experience,” she adds.
The Best Store-Bought Pasta, According to Italian Chefs
Applauded by chefs for being “consistent,” “reliable staples,” and for delivering the “perfect al dente bite,” the following pasta brands meet all of the criteria above and offer a wide variety of shapes to complement your choice of sauce. (More on this below.)
BionaturaeDe CeccoFelicettiGarofaloRao’sRustichella d’AbruzzoSeggianoWegmans Amore
As you can tell by the length of the chef-approved list, there’s no shortage of this pantry staple. Pick one (or try a taste test through them all) to find your personal favorite or the most crowd-pleasing option. “Honestly, with two young kids,” Marino tells us, “we cook whichever brand and shape they are willing to eat that day!”
The Ultimate Guide To Pairing Pasta Shapes With the Right Sauce
Now that you have your noodles, it’s time to use them to their full advantage. While it might be tempting to toss any pasta sauce with a random cut, the chefs agree with Caruso, who suggests that “certain pasta shapes are meant for specific sauces.”
In general, “big, rich sauces work best with thick, hearty noodles. Meanwhile, delicate noodles love butter or cheese,” Leon says.
As you plan your menu, consider one of these chef-approved duos:
Dining and Cooking