Plated in Season

Picking great pasta makes all the difference. Here’s what to look for:

•  Ingredients: The best pasta has just durum wheat semolina and water — no fillers or additives.
• Color: Good pasta is a warm light yellow, not dark or deep yellow.
• Texture: Look for bronze-cut pasta — it’s slightly rough so sauce clings better. Smooth, shiny pasta usually means lower quality.
• Shape: Edges should be sharp and uniform, with no cracks or lots of broken pieces.
•  Drying: Artisanal brands slow-dry pasta at low temps — this preserves flavor and helps it stay al dente.
•  Brands to Trust: De Cecco, Rummo, Rustichella d’Abruzzo, Martelli, Setaro — all classics.