Buying pasta like an Italian involves more than just grabbing a bag off the shelf. Italians take their pasta seriously, and knowing the ins and outs of pasta shopping can enhance your culinary experience. Here are some tips for buying pasta the Italian way:
1. Choose the Right Type of Pasta
Italians are picky about which pasta goes with which sauce. Each region in Italy has its own traditional pasta shape that pairs best with local sauces. Here’s a basic guide:
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Long Pasta (Spaghetti, Linguine, etc.): Best for light sauces like olive oil, garlic, and seafood.
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Short Pasta (Penne, Rigatoni, etc.): These pasta shapes hold thicker sauces, like ragù (meat sauce) or creamy sauces.
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Stuffed Pasta (Ravioli, Tortellini, etc.): Often paired with simple butter sauces or broths.
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Specialty Pasta (Orecchiette, Trofie, etc.): Often used in regional dishes (e.g., Orecchiette with broccoli rabe).
2. Look for “Pasta di Gragnano”
This is the gold standard of pasta. Pasta di Gragnano comes from the Campania region, particularly Gragnano, and is known for its quality. It’s made from durum wheat semolina and air-dried, which helps the pasta retain its shape and texture when cooked.
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Why it’s special: The pasta has a rough texture, perfect for holding sauces. It’s made using traditional bronze dies and slowly dried at low temperatures.
If you can find Pasta di Gragnano in the store, it’s worth the investment for a superior texture and flavor.
3. Consider Durum Wheat Semolina Pasta
When choosing dried pasta, look for semolina pasta made from durum wheat. It’s the preferred type of pasta in Italy because it has the best texture and helps the pasta retain its firmness during cooking.
4. Fresh Pasta vs. Dried Pasta
Italians often make fresh pasta at home or buy it from a trusted local shop. Fresh pasta is commonly used in lighter, simpler dishes like tagliatelle with butter or ravioli. It’s best for delicate sauces.
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Fresh Pasta: Ideal for quick-cooking dishes, often paired with light cream sauces or broths.
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Dried Pasta: More robust and great for heavier sauces, like meat-based ragu or tomato-based sauces.
If you’re in Italy, you’ll find that fresh pasta is often sold at local markets, while dried pasta is typically found in supermarkets or specialty stores.
5. Watch for Artisan Pasta
There are many small, local pasta producers in Italy that make exceptional products. Artisan pasta often uses high-quality ingredients and traditional methods, such as bronze-die extrusion. This process gives pasta a rougher texture, perfect for grabbing sauce.
If you want to take your pasta game to the next level, seek out artisanal brands that emphasize quality and authenticity.
6. Pay Attention to Cooking Times
Check the cooking times on the pasta package. Italians prefer their pasta al dente (firm to the bite). Most pasta brands will give a cooking time, but be mindful and taste-test a minute or two before the package suggests to get the perfect texture.
7. Don’t Forget About Pasta Shapes
The right pasta shape can make all the difference in how your sauce adheres. While spaghetti and penne are popular worldwide, Italians love a variety of shapes for different occasions.
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Cavatappi or Fusilli: Perfect for chunky sauces with bits of meat or vegetables.
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Farfalle (bow ties): Works great with creamy or pesto sauces.
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Pappardelle: Best for rich ragùs and meat sauces.
8. Buy from Local Italian Stores or Specialty Markets
If you’re lucky enough to live near an Italian market or specialty store, buying your pasta there can make a world of difference. The pasta is often fresher, and the staff can guide you to regional varieties that you might not find in a regular grocery store.
9. Don’t Skimp on Quality
If you want to cook pasta like an Italian, quality matters. Italians prioritize authenticity, and they typically don’t skimp on ingredients. Buy the best quality pasta you can afford to get the best results in your dishes.
10. Explore Regional Pasta
Italy has hundreds of different pasta shapes, many of which are specific to regions. For example:
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Puglia: Orecchiette (little ears), often served with broccoli rabe or sausage.
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Sicily: Pasta alla Norma (with eggplant and ricotta salata).
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Tuscany: Pappardelle, served with hearty meat sauces.
Exploring pasta varieties from different regions is a great way to embrace the diversity of Italian cuisine.
Conclusion:
Buying pasta like an Italian means paying attention to quality, type, and regional preferences. Italians take pride in selecting the best pasta to complement their dishes, and by following these tips, you can elevate your pasta dishes and bring authentic Italian flavors to your table. Happy cooking! Buon appetito!