• Chef Silvia Colloca stressed the importance of properly cooked al dente pasta

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When cookbook author and TV personality Silvia Colloca heads out for dinner, you’d think a plate of pasta would be a no-brainer.

After all, the Italian-Australian chef is best known for championing the soulful simplicity of traditional Italian cuisine on her shows and in her seven best-selling cookbooks.

At home in

Sydney

‘s Northern Beaches, Colloca often makes pasta and pizza from scratch several times a week.

And it seems the renowned chef is extremely picky about one dish in particular when dining out – and rarely orders it when she’s not cooking it herself to avoid disappointment.

Colloca explained that pasta, especially dried varieties, must be cooked al dente – meaning it should have a slight bite.

‘It’s more important than you think, and not as snobby as it sounds,’ she told

SMH

.

Overcooked pasta is a deal breaker for her.

She explained that cooking al dente is particularly relevant to dry pasta, advising home cooks to take it off the stove a couple of minutes before the packet suggests, as it will continue cooking from the residual heat.

For example, if the packet’s instructions say to cook it for 12 minutes, Colloca suggests taking it out after 10 to 11 minutes.

The top chef’s passion for pasta goes beyond personal preference – she’s also an ambassador for family-run pasta brand San Remo, which, like her, puts al dente at the heart of good cooking.

And Colloca isn’t the only expert dishing out pasta wisdom.

London-Sardinia-based chef Francesco Mattana previously went viral after revealing the real mistake shoppers make when buying dried pasta at the supermarket – and why your favourite yellow penne might not be the best choice.

‘There are many great companies that make incredible dry pasta out there, so instead I’m sharing a few key points for how to choose the best,’ he said.

According to Mattana, when it comes to quality, colour and texture are key.

Pale, floury-looking pasta is actually a good sign – it means the dough has been dried slowly at a low temperature, preserving nutrients.

In contrast, brightly coloured yellow pasta has often been dried quickly at high heat, a process that can damage flavour and texture.


He also suggests running your fingers along the surface.

‘The surface of the pasta should be rough and opaque,’ he said, explaining that this texture – often labelled as trafilatura al bronzo or bronze drawn – helps sauces cling better and gives your dish that luxurious, creamy finish.

And what about how the pasta cooks?

‘When pasta is made with good quality durum wheat semolina, it will hold its shape and not go mushy,’ Mattana added.

Shoppers in the comments were quick to name their go-to store brands, with De Cecco, Barilla, Molisana, Garofalo and Rummo topping the list.

So next time you’re reaching for your favourite packet at the supermarket, skip the shiny yellow stuff and look for something with a rough edge – literally.

And if you’re dining out, maybe take a page from Silvia Colloca’s book: unless the pasta is perfectly al dente, it’s probably not worth it.


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