There are two types of people in the pasta aisle: the connoisseurs with a penchant for good penne, and the budget shoppers just reaching for the cheapest pasta box they can find. If you’re like most people, you may be wondering whether the big-name pasta brands warrant their equally big prices, and — more importantly — whether you can really taste the difference between the two. Believe it or not, the difference between cheap and expensive pasta is bigger than just some fancy logo or container. There are, in fact, three things that separate the Ferraris from the Fiats of the pasta world: the quality of the wheat, how it’s dried, and how it’s cut. Mass-produced pasta is often dried at high temperatures in just a few hours, while premium pasta may be slowly dried at lower temperatures over 24 to 60 hours. Slow drying can help preserve the wheat's natural flavor and contribute to a firmer texture. Great pasta is also forgiving. Even if you accidentally cook it a minute or two longer than planned, it should maintain its structure rather than quickly turning soft or mushy. Pasta label terms actually matter. While most don’t mean anything, home cooks should keep an eye out for “bronze-cut,” which means the pasta was cut in a way that lends a slightly rougher surface that will grab the sauce much better. Cheaper pasta is usually cut with Teflon dies that can leave it shinier and smoother. Beyond the labels, pay attention to the ingredients. If there are more than just a few ingredients, put it back on the shelf. Pasta color is often a dead giveaway. Look for a more natural, pale golden color, rather than an overly bright yellow. So, is expensive pasta really worth it? Ultimately, yes. That doesn’t mean you have to splurge on a $12 box of pasta, but paying a little more is worth it in the long run. Finally, what most chefs will tell you, whether you buy expensive pasta or some of the cheaper brands, don’t overcook it and don’t drown it in sauce. A little goes a long way.
