The Italian Term “El dente” When a recipe refers to ‘el dente’ it means “to the tooth” in Italian. This simply means leaving the pasta a bit firm to the bite. This is considered the ‘right’ way to cook pasta in Italy. However, the chosen level of firmness is up to you. Just remember that noodles will continue to cook when you pull them out of the water and immerse them into a simmering sauce, so allow for this or you’ll end up with mushy pasta.
What to Look for in Dried Pasta If you’re hoping to replicate the chewy yet impossibly tender pasta you had at your favorite Italian restaurant with a dried version, there are several things to look for. Start by considering the color. Dried pasta should appear ivory or have a creamy yellow hue. Walk down the aisle of your local supermarket, and you’ll probably see copious dark yellow options. While dark fresh eggs can color homemade pasta, when you see dark yellow commercially-dried pasta it’s typically a result of a rushed drying process. Check bags for information about the time and temperature of the drying process. Quality brands will proudly present this information because Italians know pasta is best dried for several days at a low temperature. You’re more likely to see this information on artisan brands that are in a higher price bracket. However, if you want a quality, more nutritious product, it’s likely worth a few dollars more. If you’re still undecided about which dried pasta to buy look at the texture of the product. Pasta shapes should have ridges, a sign of traditional methods that help sauces adhere to the pasta while you eat. When making pasta by hand, different techniques produce this rough texture, while top-notch production facilities use certain equipment to achieve this goal. In the store, look for mention of bronze molds or cutting as an indicator of quality. In summary, avoid cheap, dark yellow, and smooth pasta. According to several Italian bloggers and content creators, some of the best commercial and artisan brands to watch for include Seggiano, La Molisana, Rummo, Mancini, Rustichella D’Abruzzo, Giadzy, and Giuseppe Cocco. The easy-to-find de Cecco also ranks decently for a commercial brand.
The Great Debate: Dried or Fresh?
Some cooks argue dried pasta is just as good as fresh, and they’re not necessarily wrong. In fact, memorable pasta can be made from scratch or stem from the more convenient dried version. So the answer to whether dried or fresh is better is -- both! However, this doesn’t mean that all pasta is created equal. Like most commercial foods, there are different qualities of dried pasta. Before we tell you how to identify the best dried pasta, you should know that most dried pasta is made from semolina flour and water, whereas homemade pasta is most commonly made with white flour and eggs. Therefore, the texture and coloring may vary.
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August 2025
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