Whether you're partial to a comforting bowl of spaghetti bolognese or a creamy chicken alfredo, four chefs agree that one particular pasta brand provides the ideal foundation for the perfect dish. Produced in Italy from 100% durum wheat semolina and bronze-cut for a slightly textured surface, the chefs say De Cecco's pasta has a finish that allows sauces to adhere perfectly.
The brand's slow-drying method also enriches its deep, wheat taste and firm, "al dente" bite - characteristics that the professionals say are crucial to a quality Italian dish.
Chef Anish Alfred commended this specific spaghetti for its dependability, describing it as "consistent" and saying it "cooks right every time".
He added that the texture delivers "restaurant-quality" results without needing to roll dough at home.
"They use bronze dies, which give the pasta a slightly rough surface," he claimed, according to Eating Well.
This surface, according to the chef, helps the sauce stick well, something he's noticed isn't always the case with cheaper supermarket brands.
Chef Toni Elkhouri shared the same view, calling De Cecco the top pick for achieving that "true al dente texture".
She highlights the brand's premium semolina, which she describes as "nutty and rich", and says it holds its structure even when reheated. "I also appreciate that De Cecco slow-dries its pasta at low temperatures," she added.
"That method preserves the wheat flavour and gives it that golden hue and firm bite that really set it apart."
For those purchasing pasta in shops, the chef suggests checking for labels stating "bronze-cut, slow-dried" or "low-temperature drying", as these indicate a superior-quality product.
James Callery, head chef at the UK's Sanford Springs Hotel and Golf Club, also recommends shoppers seek out pasta with a slightly rough surface rather than one that looks smooth or glossy.
"The best type to buy is bronze-cut and made from 100% durum wheat semolina," he said, pointing out that some cheaper brands can have a less pleasant flavour.
Registered dietitian and chef Laura Pensiero noted that De Cecco or comparable pasta brands pair exceptionally well with straightforward sauces like tomato-basil.
Emphasising the significance of matching different pasta shapes with appropriate sauces, she recommends using penne for ragu-based dishes and orecchiette for those containing greens or beans.
Meanwhile, chef Mike Reid revealed his essential ingredients for enhancing any dish such as pasta: "It has to be onion, garlic, or chili," he said. "Those are the three I couldn't cook without. Onion especially - it's the base of so much flavour."
The restaurant owner also praised beef shin as one of his current favourite meats, describing it as "great for any braised, slow-cooked [dishes]. [It's] beautiful for pies. I'm using it in pies at Chop House [his restaurant], but yeah I love it for pasta mixes and stews and all that sort of thing."