Dried Pasta
Dried pasta is durum wheat semolina shaped and dried for long shelf life, the backbone of Italian cooking and, by extension, countless adaptations worldwide. This page covers choosing a shape and finish, storing it, and classic ways it's served.
How to buy
Look for '100% durum wheat semolina' on the label. Bronze-cut pasta has a rough, matte surface that grips sauce well, while Teflon-extruded pasta is smoother and slicker; either is fine, but bronze-cut generally sauces better. Avoid boxes with a lot of broken pieces or dust at the bottom.
How to store
Keep dry in its original box or a sealed container in the pantry for up to 1-2 years. Cooked pasta keeps in the fridge for 3-5 days -- toss it with a little oil first to keep it from clumping.
Culinary profile
- Flavor
- Mild wheat flavor on its own; pasta is largely a vehicle for sauce, though rougher bronze-cut surfaces carry more sauce and so taste more flavorful by association.
- Texture
- The target is al dente -- firm with a slight resistance to the bite -- since overcooking turns it soft and mushy. Shape matters: ridged tubes grip chunky sauces, while thin strands suit smooth, oil- or cream-based ones.
- Aroma
- A neutral, mildly wheaty smell on its own; it takes on the aroma of whatever sauce or broth it's finished in.
How to prepare
- Boiled al dente — Cooked in well-salted water until just firm, then tossed with sauce, the standard method.
- Baked — Par-cooked and layered with sauce and cheese, then baked until bubbling, as in lasagna or baked ziti.
- Pan-finished in sauce — Cooked slightly under, then finished directly in the sauce with a splash of pasta water to bind.
- Cold salad — Cooked, cooled, and tossed with vegetables and dressing for a pasta salad.
Classic dishes
American
- Spaghetti and meatballs — An Italian-American staple of spaghetti tossed with tomato sauce and served with meatballs.
- Macaroni and cheese — Short tube pasta baked or stirred into a creamy cheese sauce, a classic American comfort food.
- Pasta salad — Cooked and cooled pasta tossed with vegetables, cheese, and a vinaigrette or creamy dressing.
- Baked ziti — Tube pasta baked with tomato sauce, ricotta, and mozzarella until bubbling.
- Penne alla vodka — An Italian-American dish of penne in a creamy tomato sauce finished with a splash of vodka.
Italian
- Spaghetti alla carbonara — Spaghetti tossed with egg, pecorino, guanciale, and black pepper off the heat to form a silky sauce.
- Cacio e pepe — A deceptively simple dish of pasta tossed with pecorino and black pepper, emulsified with starchy pasta water.
- Spaghetti aglio e olio — Spaghetti tossed with garlic slowly cooked in olive oil and chile flake.
- Bucatini all'Amatriciana — Tube-shaped bucatini tossed with a tomato sauce built on guanciale and pecorino.
- Pasta puttanesca — Pasta tossed with a punchy sauce of tomatoes, olives, capers, and anchovy.
- Orecchiette con cime di rapa — Ear-shaped pasta tossed with bitter broccoli rabe, garlic, and chile.
- Lasagna — Flat pasta sheets layered with ragù, béchamel or ricotta, and cheese, then baked.
- Fettuccine Alfredo — Flat ribbon pasta tossed with butter and parmesan until creamy.
- Pasta e fagioli — A rustic soup combining small pasta shapes with white beans in a tomato or broth base.
Mexican
- Sopa de fideo — A simple soup of toasted vermicelli-style pasta simmered in a tomato-chile broth.
Greek
- Pastitsio — A baked casserole layering tube pasta with spiced ground meat and a custard-like béchamel topping.