Credit: Robby Lozano; Food Stylist: Jennifer Wendorf; Prop Stylist: Abby Armstrong
If we had to pick one pantry staple to turn into a fast and delicious meal, it would probably have to be pasta. With so many shapes and sizes, the possibilities are endless. From creamy one-pot pasta dishes to bacon lover’s cacio e pepe to macaroni and tomatoes, we’re not really sure how we’d exist without pantry pasta.
When it comes to choosing store-bought pasta, however, is there anything you should look for? Are some brands better than others? While it’s all a matter of subjective opinion, Southern Living checked in with a few Southern chefs to see what their favorite store-bought pasta is and why.
Beau Owens, Executive Chef Tavola, Simpsonville, SC
Owens prefers Barilla. “This brand has a wonderful history dating back to its roots in Italy, roughly 145 years. They now manufacture in the USA using a blend of imported and American products,” Owens said, adding that both the cost and quality are good.
If you can’t find Barilla, Owens suggests looking for imported products from Italy since “most products will be made with high-quality durum wheat, extruded with brass dies for the more traditional rough texture and cured [dryed] at lower temperatures.”
Tom Dyrness, Mama Ricotta’s, Charlotte NC
For Mama Ricotta’s chef Dyrness, it’s all about the shape and size which must work with the dish he’s making.
“Over the years I have gotten to not only enjoy a ton of brands but also gotten to know their teams and production standards which makes me more confident in using them and feeding their pastas to loved ones,” he says.
For penne and spaghetti, Dryness’ favorite store-bought pasta is Monograno Felicetti “because it is made with organic semolina from a single origin and grown only on carefully selected pieces of land.”
For rigatoni the chef likes Pasta Rummo, especially for bolognese-type sauces. He notes that the company, whose motto “crafted slowly for excellence,” he respects, has been in business for over 175 years.
Lasagna is De Cecco, which Dyrness says is easier to work with than other brands’ lasagna sheets.
Credit: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
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Cooper Miller, Forklift, Tupelo, Mississippi
Chef Cooper’s favorite store-bought pasta brand is De Cecco. The Tupelo chef says the shape and size don’t matter. While De Cecco is widely available at most grocery stores, if you don’t see the brand at your local market, Chef Cooper says there are a few things you can look for in choosing store-bought pasta.
“The first one is the color and texture of the pasta. You are looking for a rougher texture and light yellow to ivory color,” says the chef, adding that this indicates how well the pasta is going to adhere to the sauce.
He says to check the package’s ingredients too: “The less ingredients, the better. Look for semolina flour and water with no additives or preservatives.”
Finally, check out the protein content. Roughly 15% per 100 grams is ideal. Chef Cooper says, “This will tell you how strong the pasta is” and whether it “will it hold the shape and al dente texture and not turn to mush.”
Chaz Lindsay, Pulito Osteria, Jackson, Mississippi
“When I’m at home doing something quick and easy for the family, it’s hard to beat Barilla rigatoni with pretty much any sauce,” says the chef of the Michelin-recommended Pulito Osteria.
He uses it for pasta Amatriciana, Gricia, and Carbonara, relying on fresh pasta for dishes with delicate items like truffles or his restaurant’s crab linguini.
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Dining and Cooking