I’m an Italian chef and there’s a huge mistake Aussies make when choosing dried pasta at the supermarket

An Italian chef has named a common mistake people make when buying pasta at the supermarket – and the two qualities that improve a home-cooked meal.

Francesco Mattana divides his time between London and Sardinia and has taught hundreds of people how to cook like a pro.

“There are many great companies making incredible dry pasta, so instead I’m sharing a few key points with you so you can recognize and choose the best pasta you can find when you go shopping,” he said in a TikTok. video.

Mr Mattana said it is important to look at the color and texture of dried pasta before buying it at the supermarket.

And to the surprise of many, he said that pale and floral is a good sign, while bright yellow and smooth is less desirable.

The chef placed together two pieces of penne made with the same ingredients: durum wheat, semolina and water.

“I can help you choose the best quality pasta you can find in any supermarket,” he said in one video.

‘A good paste should have a light yellow color, almost ivory.

‘This means that the pasta has been dried slowly at a low temperature and that all the nutrients have not been burned off.

‘If you stand in front of a shelf of brightly colored yellow pasta, that is not a good sign.

‘This means that the pasta has undergone a vigorous drying process, which means that the temperature is very high for a very short time.’

When it comes to texture, there are a few things to pay attention to.

Mr Mattana said ‘good’ pasta is light ivory in color and has a rough surface [left]

“The surface of the paste should be rough and opaque, which is created by the extrusion technique,” ​​he said.

‘If you want to take your pasta dishes to the next level, search for ‘trafilatura al bronzo’ or ‘bronze pulled extruded’.

‘This creates a nice, creamy sauce.’

The chef also emphasized the importance of how the pasta endures the cooking process.

‘If pasta is made from good quality durum wheat semolina, it will keep its shape and not become mushy.’

Many thanked the chef for his helpful tips in the comments, before naming their own ‘go-to’ brands of store-bought pasta.

Those brought up most regularly included De Cecco, Barilla, Molisana, Garofalo and Rummo.