Buying and cooking pasta – what really matters

What pasta is made of

Dry pasta from Italy classically consists of durum wheat semolina (semola di grano duro) and water. Often nothing more is listed on the package. Durum wheat supplies plenty of protein and gluten, which give the pasta its bite. Fresh egg pasta is a different product with egg in the dough.

Bronze drawing and drying

The dough is pressed through a die (nozzle) that gives it its shape. With bronze dies (“trafilata al bronzo”), the surface stays rough and matte, while with Teflon dies it becomes smoother and shinier. The rough surface can hold sauce better.

The pasta is then dried. Depending on the producer, this happens quickly at high temperature or slowly at low temperature over many hours. Many producers advertise slow drying as gentler on flavor and structure; there is no objective quality seal for it, so you have to trust the producer’s claims or compare. Try for yourself: good pasta holds its shape when cooked and does not cloud the water much.

Pasta di Gragnano PGI

Gragnano near Naples has long been known for pasta. “Pasta di Gragnano” is registered in the EU as a PGI (protected geographical indication, Italian IGP). This means the pasta is made in Gragnano and follows a defined specification. It is an indication of origin and method, not an automatic rating of taste. Nor does the seal alone say where every grain of wheat comes from. The guide to origin seals explains the details of the seal.

Pasta shapes and matching sauces

Basic rule: long, smooth pasta goes with smooth sauces, while short, rough or ridged shapes hold chunky sauces. You will find these combinations in our recipes, for example Carbonara and Pasta al Pomodoro.

Cooking it properly

• Water: As a rule of thumb, 1 liter per 100 g of pasta. More water keeps the temperature more stable when the pasta goes in.
• Salt: About 10 g per liter, added only once the water is boiling vigorously. The water should taste like lightly salted soup, which seasons the pasta from the inside.
• Cooking time: Use the time on the package as a starting point and taste two minutes before the end.
• Al dente: The pasta still has bite, and a small pale core may be visible in cross-section.
• Do not rinse: Cold water washes off the starch that the sauce clings to. Rinse briefly only for pasta salad.
• Pasta water: Scoop out a cup before draining; the starchy water binds the sauce and makes it glossy.
• Finish in the sauce: Briefly toss the almost-cooked pasta in the sauce with a little pasta water.

Portion sizes

Pasta absorbs water as it cooks and becomes about twice as heavy. So roughly 80 to 100 g of dry pasta makes a decent portion. With rich sauces such as ragù or Carbonara, a little less is often enough; with light vegetable sauces, you can go for more. Leftovers can be reheated in a pan with a little oil or baked in the oven.

For a main course, people often count on 80 to 100 g of dry pasta per person, and about 60 to 80 g as a starter. With the pasta calculator you get the amount, water and salt at a glance, also for larger groups. Individual appetites naturally vary.

Fresh and dried pasta

Both types have their place. Dried pasta made from durum wheat semolina keeps for a long time, is firm to the bite and is the first choice for most everyday dishes. Fresh pasta, such as tagliatelle or filled tortellini, is more tender and cooks in a few minutes. It is often made with egg and is therefore a product in its own right, which you should not swap one-to-one for dried pasta.

• Fresh pasta needs considerably less cooking time; read the packaging instructions and taste early.
• Only simmer filled pasta gently so the filling does not burst.
• Fresh pasta usually belongs in the fridge and should be used before the date on the packaging.

Mantecare: finishing pasta in the sauce

Italian cooks talk about “mantecare”: the pasta goes straight from the pot into the pan with the sauce two to three minutes before the end of the cooking time. There it finishes cooking, absorbs flavor and combines with the sauce. If needed, add pasta water by the tablespoon and toss everything over medium heat until the sauce clings creamily to the noodles.

This works particularly well with olive oil and cheese sauces. With Carbonara, however, you take the pan off the heat so the egg does not curdle. The exact order is in the recipe.

Storing and using up leftovers

• Dried pasta: Store cool, dry and dark in the original packaging or an airtight container. The shelf life is stated on the packaging.
• Cooked leftovers: Let cool quickly and store well covered in the fridge, ideally using them up the same or the next day. Heat through thoroughly before eating.
• Reheating: In a pan with a splash of water or a little oil, or as a bake with cheese in the oven.
• More than one package: Same shapes need the same time. Do not mix different types in one pot, or some will be too soft or too firm.

You can find more ideas on pantry staples and preparation in the Kitchen.

As of: October 2026 · Entry “Pasta di Gragnano” (PGI) in the EU register eAmbrosia. Cooking guidelines reflect common kitchen practice.