THE INGREDIENTS SERIES
Pasta is one of life’s most comforting, versatile foods. Whether it’s a quick weeknight dinner or the star of your next party platter, a good pasta dish hits just the right notes. But what exactly separates good pasta from the rest?
5 min. read
Published
Thu, 15 May 2025
Tags
Ingredients
Pasta
It all comes down to a few key characteristics: colour, texture, and cooking time. These may seem simple, but they say a lot about the quality of the pasta—and how satisfying your final dish will be.
High quality dried pasta
Photo by Juliana Malta on Unsplash
High-quality dried pasta should have a pale yellow or straw-like colour, not a bright golden hue. That soft yellow shade is a sign that the pasta was dried slowly at low temperatures—a traditional method that preserves flavour and structure.
In contrast, if the pasta looks overly yellow or almost amber, it may have been dried too quickly at ultra-high temperatures. This rushes production but sacrifices the pasta’s texture and nutritional integrity.
The pasta in our Coriander Pesto Seafood with Caramelised Chillis Tray strikes just the right balance—its delicate hue hints at the quality within, while its subtle chew holds up to the bright, herbaceous pesto.
Look closely at good dried pasta, and you’ll notice a slightly rough, matte surface. That roughness comes from being bronze-die cut—a traditional method where the pasta is extruded through bronze plates. This texture isn’t just aesthetic: it allows the sauce to cling to the pasta instead of sliding off.
Smooth, shiny pasta? That’s often made with Teflon dies, which produce more pasta in less time but result in noodles that don’t hold sauce nearly as well.
If you’ve tried our Creamy Smoked Salmon Pasta Tray, you’ll know the difference—our pasta captures every bit of that smoky, creamy sauce in every twirl.
Good pasta isn’t mushy. It should be cooked al dente—firm to the bite. But al dente starts with the pasta itself. Quality pasta holds its structure better and doesn’t turn soft and sticky after a few minutes of cooking. In contrast, lower-grade pasta tends to overcook quickly and becomes gummy or limp.
A quick tip: check the cook time on the package. Quality pasta often needs a bit more time—because the wheat is denser, thanks to slow drying at low temperatures. This traditional method (sometimes over 24 to 48 hours) locks in flavour and improves texture. Mass-produced pasta, on the other hand, is dried quickly under high heat, which saves time but compromises taste and structure.
The choice of olive oil and herbs can significantly impact the final dish. Using good quality olive oil adds richness and depth of flavor that cheaper oils simply can't provide. Extra virgin olive oil, with its robust flavor profile, is often the best choice.
Similarly, fresh herbs elevate the pasta dish with their vibrant aromas and flavors. Dried herbs can work in a pinch, but the freshness of herbs like basil, parsley, or oregano can make all the difference. They should be added towards the end of cooking to retain their brightness and avoid being overcooked.
The pasta may be the foundation, but the sauce is the soul. Whether it’s a Pomodoro made with sun-ripened tomatoes and toasted pine nuts or rich seafood stock as found in our Crab Linguine, a good sauce should complement the noodles—not drown them. It should hug every strand, not slide off in defeat.
Whether it’s for an office lunch, a family gathering or a little indulgence for yourself, our Pasta Mania catering menu has something for everyone. From bright and herby to rich and creamy, our trays are ready to bring the joy of good pasta to your table.
SHOP FOR PASTA
Training for an Ironman is an extraordinary journey that tests the limits of what you can achieve. With the right preparation, it can also be rewarding.
Author Name — Role
Swimming: Start with 2-3 sessions per week, gradually increasing the distance.
Cycling: Incorporate long rides (3-5 hours) at a comfortable pace to build endurance.
Running: Begin with shorter runs, and slowly increase the distance to avoid injury.
Mel Wadhwa
@imeldawadhwa
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