Pasta
is
one
of
the
easiest
weeknight
meals
because
it’s
quick
and
inexpensive.
A
plate
of
good
quality
pasta
can
also
be
very
satisfying.
But
when
browsing
the
pasta
aisle
at
the
supermarket,
how
do
you
know
which
pasta
is
the
best
when
there
so
many
brands
to
choose
from?
Here
are
some
tips
on
what
to
look
for
when
picking
pasta:
First,
look
at
the
ingredients
listing
on
the
box.
The
number
one
ingredient
(and
the
only
ingredient,
really)
should
be
durum
semolina
wheat.
Some
brands
will
enrich
their
pasta
with
extra
vitamins,
so
you
may
see
additional
ingredients
like
niacin,
thiamine
mononitrate
and
folic
acid.
However,
the
most
important
ingredient
is
durum
semolina
wheat.
Durum
is a
particular
variety
of
wheat
called
hard
wheat,
and
semolina
refers
to
the
type
of
milling
used
to
process
the
flour.
Semolina
flour
is
more
course
as
opposed
to
the
fine
texture
of a
softer
flour
like
all
purpose.
Lower
quality
pasta
brands
will
attempt
to
extend
their
durum
semolina
by
adding
in
softer
flours.
In
the
end,
this
lower
quality
pasta
cooks
up
mushy
and
doesn’t
have
the
same
kind
of
bite
as a
high
quality
durum
only
pasta.
The
next
detail
to
look
for
on
the
box
is
to
see
how
the
pasta
was
extruded.
Good
quality
pasta
will
be
extruded
through
bronze
plates
and
it
will
typically
say
so
somewhere
on
the
packaging.
Bronze
extrusion
creates
a
more
porous
pasta
that
can
absorb
more
sauce
therefore
becoming
more
flavorful.
Many
pastas
today,
however,
are
extruded
via
steel
or a
Teflon
coated
metal
creating
a
smooth
pasta
that
cannot
easily
absorb
any
additional
flavors.
High
quality
pasta
is
also
slow
dried
at
low
temperatures.
This
helps
the
pasta
retain
its
nutrients.
The
next
step
takes
a
bit
of
math,
but
it’s
very
simple.
Look
at
the
nutrition
label
on
the
box
of
pasta,
specifically
the
protein
content.
The
higher
the
grams
of
protein
per
100
grams
of
pasta
(roughly
2
servings
of
pasta
on
the
U.S.
nutrition
label),
the
better
the
quality
of
the
pasta.
A
good
quality
pasta
will
have
12
or
more
grams
of
protein
per
100
grams
of
pasta.
By
law,
in
Italy,
a
medium
quality
pasta
must
contain
between
10.5
and
12
grams
of
protein.
Any
pasta
containing
between
12
and
13.5
grams
of
protein
is
defined
as
good
quality
pasta.
Finally,
look
at
the
pasta
in
the
box,
if
you
are
able.
The
color
of
the
pasta
should
be
even.
There
shouldn’t
be
any
great
changes
in
coloration.
That
could
indicate
that
it’s
old
or
it
wasn’t
made
well.
It
should
also
appear
slightly
rough.
Once
you
choose
your
pasta
and
take
it
home,
there’s
one
final
aspect
to
determine
the
quality
of
the
pasta.
When
you
boil
the
pasta
in
water,
the
water
should
remain
relatively
clear.
If
it
becomes
opaque
and
you
can
no
longer
see
the
pasta
you
are
cooking,
it
means
that
the
pasta
has
lost
most
of
its
starch
and
protein.
Therefore
it
contains
less
nutrients
that
would
otherwise
be
absorbed
into
your
body
had
it
remained
in
the
pasta
during
cooking.
Brand
names
such
as
De
Cecco
and
Delverde
make
their
pasta
in
Italy.
Therefore,
their
standards
must
conform
to
Italian
legal
regulations
regarding
pasta.
Though
Barilla
is
also
an
Italian
brand
of
pasta,
they
make
a
majority
of
the
pasta
they
sell
in
America
within
United
States.
Thus
it
may
not
necessarily
meet
the
same
quality
standards
set
forth
by
the
Italian
government.
However,
by
using
the
tips
above,
you
are
sure
to
find
a
good
quality
pasta,
no
matter
the
brand
or
where
it
is
manufactured.
