When you walk down the pasta aisle, you are surrounded by endless options. From long spaghetti to short penne and even gluten free varieties, the shelves are filled with dozens of colorful packages. Yet the real question remains: which pasta is actually worth buying and truly good for your health?
Pasta has always been a symbol of Italy, yet it has also become one of the most beloved foods in the United States. Quick to prepare, rich in tradition, and endlessly versatile, it only requires a few simple additions such as olive oil, butter, or parmesan cheese to turn into a comforting meal. But according to one Italian chef, not all pasta is created equal, and knowing what to look for makes all the difference.
Chef Filippo Guardione recently explained what separates high quality pasta from the rest. His advice is surprisingly simple: everything comes down to the flour. By carefully reading the label, you can immediately see whether the pasta you are holding is made the right way or not.
What Makes Good Pasta Truly Good
Guardione emphasizes that the base ingredients determine taste, texture, and how well pasta cooks. The ideal choice should be made only with durum wheat semolina and water. That is it. If you notice a long list of strange additives or ingredients that you can barely pronounce, the chef advises putting the box back on the shelf.
He also reminds you that the cooking process is just as important as the selection itself. Always salt the water generously and wait until it is at a full boil before dropping the pasta in. This ensures it cooks evenly, develops proper texture, and avoids sticking to the pot.
The Main Types of Pasta You Will See
In stores, pasta is usually divided into categories based on shape and preparation. Long varieties such as spaghetti, linguine, tagliatelle, and fettuccine are the most classic and often paired with light sauces or olive oil. Short pasta like penne, rigatoni, farfalle, and fusilli hold thicker sauces well because of their ridges and shapes. Stuffed options such as ravioli, tortellini, and cannelloni bring heartier meals with fillings of cheese, spinach, or meat. And of course, lasagna sheets are meant for layering in baked dishes.
Knowing the differences allows you to choose the right pasta for the sauce you want to prepare, making every dish more authentic and flavorful.
Common Mistakes While Cooking Pasta
One of the biggest errors many people make is using too little water. Pasta needs space to move and absorb liquid, otherwise it clumps together and does not cook evenly. The golden rule is to use at least one liter of water for every 100 grams of pasta.
Another mistake is forgetting to salt the water. Even with a rich sauce, unsalted pasta will taste flat. Adding about 10 grams of salt per liter of boiling water before adding pasta will bring out its flavor perfectly.
A third common error is pouring oil into the pot. Some believe this prevents pasta from sticking, but it actually creates a film that makes sauces slide off rather than cling. Instead, stir the pasta well while it cooks and you will not have problems with sticking.
Finally, many people overcook pasta until it becomes too soft. Because pasta continues to cook slightly when mixed with sauce, it should always be boiled al dente. That means it remains firm to the bite with a small resistance in the center. This texture not only tastes better but also holds sauce in a balanced way.
The Chef’s Closing Thoughts
According to Guardione, cooking pasta properly is as much about respect as it is about taste. By selecting boxes that contain only durum wheat semolina and water, by salting your water generously, and by stopping the cooking process while the pasta is still firm, you guarantee a dish that honors Italian tradition.
Whether you prepare a quick weekday dinner or a special meal for guests, the secret lies in the details. Pasta may be simple, but simplicity is exactly what makes it extraordinary when done right.
