Your Guide to Buying, Cooking, and Reheating Pasta

Buying pasta

When buying dried pasta it's important to pay attention to the ingredients listed on the packaging to ensure a quality product.

Durum wheat semolina:
The primary ingredient in high-quality dried pasta is durum wheat semolina. Durum wheat is a hard variety of wheat that contains a high protein content and gluten strength. This gives the pasta its desirable al dente texture and prevents it from becoming mushy during cooking. Look for packages that explicitly mention durum wheat semolina as the main ingredient.

Whole grain or enriched:
When considering nutritional value, you have two main options: whole grain or enriched pasta. Whole grain pasta is made from flour that includes the entire grain which offers more fiber, vitamins, and minerals than refined flour. Enriched pasta is made with refined flour but fortified with added nutrients like iron and B-vitamins.

Eggs (for egg noodles):
If you're specifically looking for egg noodles, ensure that eggs are listed as one of the ingredients. Traditional egg noodles are made by incorporating eggs into the dough mixture, resulting in a richer flavor and a slightly different texture compared to regular pasta.

Avoiding additives and preservatives:
High-quality dried pasta should be free from unnecessary additives and preservatives. Some lower-quality brands may add artificial colors, flavors, or preservatives to extend shelf life or enhance appearance. Opt for pasta brands that have a simple ingredient list, with minimal or no additives.

Types of pastas and their best uses

Spaghetti: Long and thin strands of pasta that are round in cross-section, spaghetti is one of the most recognizable and popular types of pasta. Best used for classic Italian dishes such as spaghetti Bolognese or carbonara.

Spaghettini: Slightly thinner than spaghetti, spaghettini are usually slightly larger in diameter and can often be formed into long strands which are twisted into bow tie shapes.

Rotini: The name means “little tails” in Italian, and these long thin noodles are the long, thin hairs of courgette. Spaghetti with black-bean sauce is a popular dish cooked with rotini.

Penne: A type of pasta that is similar to spaghetti but can be combined with a larger amount of other ingredients for an interesting flavor combination that goes well with meat or vegetables.

Cavatappi: The name comes from cavare "to scoop," and they are wide flat tubes made from shapes of the letters C, A, V, , and P. They are often used for dishes in which they need to be cut into bite-sized pieces. , such as spaghetti and meat sauce.

Ziti Rigati: This is a thick, ridged version of ziti pasta. It has grooved ridges along its length, which makes it great for holding sauces and grated cheese. It is perfect for baked pasta dishes like lasagna, as well as other casseroles and baked pasta dishes.

Ziti Lunghi: This is a long, thin version of ziti pasta. It has a smooth surface with no ridges, and is best used in dishes like macaroni and cheese, soups, and baked pasta dishes.

Fettuccine: This pasta is flat and wide, fettuccine is best known for its creamy Alfredo sauce dishes. It is also commonly served with creamy tomato sauces, pesto, and vegetable-based sauces.

Bucatini: This pasta is a thick, hollow spaghetti-like noodle that has a hole running through the center. It is an Italian pasta that is similar to spaghetti, but thicker and longer. The shape of the bucatini noodle makes it ideal for capturing sauces and flavors. It is perfect for dishes such as carbonara or amatriciana, where the sauce is added to the pasta at the end so the sauce coats the noodle. It can also be used in soups as well as baked dishes.

Ditalini: A small, tubular-shaped pasta typically made from durum wheat. The pasta is short and wide, similar in shape to macaroni, but slightly smaller. Ditalini is commonly used in soups and salads, as well as Italian dishes such as pasta e fagioli and minestrone. It can also be used in casseroles, baked dishes, and cold salads.

Gemelli: A long, twisted, S-shaped pasta that resembles two pieces of spaghetti intertwined. Its unique shape makes it ideal for capturing sauces, and it is a great choice for dishes that include vegetables and creamy sauces. It is also a great option for pasta salads, as it holds its shape even after being cooked.

Farfalle: A type of Italian pasta, shaped like small bow ties or butterflies. They are usually made from durum wheat, however, whole wheat varieties are also commonly found. Farfalle is a versatile pasta that can be used in a variety of dishes, such as salads, soups, casseroles, and pasta sauces. It works particularly well in creamy sauces and heartier dishes that require a thicker noodle.

Orecchiette: A type of durum wheat pasta native to the Apulia region of southern Italy. It is shaped like a small, shallow bowl, and its name translates to “little ear” in Italian. Orecchiette is excellent for absorbing sauces, making it ideal for dishes with creamy sauces or pesto. It also pairs well with vegetables and seafood.

Orzo: This is a short, rice-shaped pasta made from semolina flour. Its shape and size makes it a great pasta to use in salads, soups, casseroles, and other dishes. It is also sometimes served as an alternative to rice. Orzo is versatile and can be used in a variety of dishes, from creamy risotto to light and flavorful salads.

Radiatore: This is a curved, ridged pasta shaped like a radiator coil. The ridges help sauces cling to the pasta, making it an ideal choice for saucy dishes such as casseroles and baked pasta dishes. It can also be used in cold pasta salads or served with a light, simple sauce.

6 Tips to Help You Cook Perfect Pasta

1. Use a large pot: Use a big pot with plenty of water to cook the pasta. The general rule is to use 4-6 quarts of water for every pound of pasta. This allows the pasta enough space to cook evenly and prevents it from sticking together.

2. Salt the water: Add salt to the boiling water before adding the pasta. Salting the water enhances the flavor of the pasta and makes it taste better. A good guideline is to use about 1-2 tablespoons of salt per gallon of water.

3. Don't overcook: Follow the cooking time mentioned on the pasta package as a guideline, but always taste the pasta a minute or two before the suggested time. Pasta should be cooked al dente, which means it should have a slight bite to it. Overcooking will result in mushy pasta.

4. Stir occasionally: Stir the pasta occasionally during cooking to prevent it from sticking together. Be gentle when stirring to avoid breaking delicate pasta shapes.

5. Reserve some pasta water: As the pasta cooks, it releases starch into the boiling water, creating a thick, starchy liquid. This starchy water contains flavors from the pasta itself which can enhance the overall taste of your dish. When you reserve some of this water you can add it back into your sauce or use it to adjust the consistency of your dish.

6. Enjoy immediately: Pasta tastes best right after cooking when it's at its freshest.

Tips on reheating refrigerated pasta

What happens when you have some leftover pasta sitting in your refrigerator? Reheating refrigerated pasta can be a bit tricky as it tends to lose its original texture and flavor, but here are a few tips to help your reheated pasta taste it's best.

On the stovetop:
Place your pasta in a non-stick skillet or pan and add a tablespoon or two of water to prevent it from drying out. Cover the skillet with a lid and heat the pasta over medium-low heat for about 5-7 minutes, stirring occasionally. This method helps retain the moisture and restores the pasta's original texture.

In the oven:
Preheat your oven to 350°F and place the pasta into an oven-safe dish. Add a tablespoon or two of water or sauce then cover the dish with aluminum foil and place it in the oven for around 15-20 minutes until the pasta is heated through.

In the microwave:
Place your leftover pasta in a microwave-safe bowl or container. Add a small amount of water or sauce then cover the bowl with a microwave-safe lid or microwave-safe plastic wrap. Microwave on high power in 30 second intervals, stirring in between, until the pasta is heated through.

Steaming Method:
Fill a pot with a few inches of water and bring it to a simmer. Place the pasta in a heatproof colander or steamer basket and set it over the pot. Cover the pot with a lid and steam the pasta for about 5-7 minutes, or until it is heated through. This method helps to retain the moisture and prevent the pasta from drying out.