Imagine this: four renowned chefs, each with their own unique culinary style, unanimously agree on one store-bought pasta brand that elevates home cooking to restaurant-quality levels. But here's where it gets intriguing—what makes this pasta so exceptional, and why are chefs raving about it? Let’s dive in.
In a recent survey, four professional chefs revealed their go-to pasta brand for creating flawless dishes at home. The winner? De Cecco, an Italian brand that stands out for its superior quality and consistency. Whether you’re whipping up a classic spaghetti bolognese or a decadent chicken alfredo, De Cecco’s pasta serves as the perfect canvas for your culinary creations. And this is the part most people miss—it’s not just about the taste; it’s about the science behind the pasta.
Crafted from 100% durum wheat semolina and bronze-cut, De Cecco’s pasta boasts a slightly textured surface that allows sauces to cling effortlessly. This might seem like a small detail, but it’s a game-changer for achieving that professional finish. The brand’s slow-drying process further enhances its rich, wheaty flavor and ensures a firm, al dente texture—a hallmark of authentic Italian cuisine.
Chef Anish Alfred praises De Cecco’s spaghetti for its reliability, calling it “consistent” and noting that it “cooks perfectly every time.” He highlights the bronze-cut technique, which creates a rough surface ideal for sauce adhesion—something cheaper supermarket brands often lack. “It’s like having restaurant-quality pasta without the hassle of making it from scratch,” he adds.
Chef Toni Elkhouri echoes this sentiment, praising De Cecco for its “true al dente texture” and premium semolina, which she describes as “nutty and rich.” She also appreciates the brand’s low-temperature, slow-drying method, which preserves the pasta’s golden hue and robust flavor. For shoppers, she recommends looking for labels that mention “bronze-cut” or “slow-dried” to ensure top-notch quality.
James Callery, head chef at the UK’s Sanford Springs Hotel and Golf Club, advises consumers to avoid smooth or glossy pasta. Instead, he recommends opting for bronze-cut varieties made from 100% durum wheat semolina. “Cheaper brands often compromise on flavor,” he warns, emphasizing the importance of quality ingredients.
But here’s a controversial thought—does the shape of your pasta really matter? Registered dietitian and chef Laura Pensiero says yes. She stresses the importance of pairing pasta shapes with the right sauces, suggesting penne for hearty ragus and orecchiette for dishes with greens or beans. Meanwhile, Chef Mike Reid shares his secret to elevating any pasta dish: a trio of onion, garlic, and chili. “Onion, in particular, is the foundation of so much flavor,” he notes. He also champions beef shin as a versatile, underrated ingredient, perfect for braised dishes, pies, and pasta mixes.
So, is De Cecco worth the hype? The chefs’ consensus is a resounding yes. But we want to hear from you—have you tried De Cecco, and does it live up to the praise? Or do you have a favorite pasta brand that rivals it? Let’s spark a debate in the comments!
