Top chef Spill on the dish that she always avoids to order when eating in restaurants: ‘It’s not snobby’

When cookbook author and TV personality Silvia Colloca sets off for dinner, you would think that a plate of pasta would be a no-brainer.

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

At home SydneyThe northern beaches, Colloca often makes pasta and pizza several times a week.

And it seems that the renowned chef is extremely picky about one dish in particular during eating – and rarely orders it when she does not cook it herself to prevent disappointment.

Colloca explained that pasta, especially dried varieties, should be cooked on all dente – which means it must have a light bite.

“It’s more important than you think, and not as snobby as it sounds,” she said Smh.

Overauger Pasta is a dealbreaker for her.

She explained that cooking Al Dente is particularly relevant to dry pasta, where she advises home cooks to remove it for a few minutes from the stove of the stove before the package suggests, because it continues to cook from the residual heat.

When cookbook author and TV personality Silvia Colloca sets off for dinner, you would think that a plate of pasta would be a no-brainer

For example, if the instructions of the package say to cook for 12 minutes, Colloca proposes to switch it off after 10 to 11 minutes.

The passion of the top chef for Pasta goes beyond personal preference -she is also an ambassador for family -AUNTA brand San Remo, which, like she, places Dente in the heart of good cooking.

And Colloca is not the only expert who gets the wisdom of the pasta.

Chef Francesco Mattana, located in London-Sardinia, rather viral after revealing the real mistake that shoppers made when buying dried pasta in the supermarket and why your favorite yellow penne might not be the best choice.

“There are many great companies that make incredible dry pasta, so instead I share a few important points to choose the best,” he said.

According to Mattana, when it comes to quality, color and texture, are important.

Pale, flourish -looking pasta is actually a good sign – it means that the dough is slowly dried at a low temperature, retaining nutrients.

On the other hand, brightly colored yellow pasta is often quickly dried with high heat, a process that can damage the taste and texture.

Professional chef -chef Francesco Mattana splits his time between London and Sardinia

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

He also proposes to let your fingers walk along the surface.

“The surface of the pasta should be rough and opaque,” he said, and explained that this texture – often labeled as Trafilatura already pulled bronzo or bronze – helps sauces to better hold and gives your dish that luxurious, creamy finish.

And what about what the pasta cooks?

“When pasta is made with Durum wheat grin of good quality, it will retain its shape and not become mushy,” Mattana added.

Shoppers in the comments were quick to name their go-to-store brands, with the CECCO, Barilla, Molisana, Garofalo and Rummo at the top of the list.

So the next time you reach your favorite package in the supermarket, skip the shiny yellow stuff and look for something with a rough lead – literally.

And if you go out for dinner, perhaps take a page from the book of Silvia Colloca: unless the pasta is perfect al dente, it is probably not worth it.