We recently took a cooking class at Dorothy Lane Market from our favorite chef, Mary Cooney. One recommendation she made was to be selective about the pasta we buy, and she named De Cecco as one of the best available in most supermarkets. That's all we've been buying since. The pasta is extruded through bronze plates, creating a rough, chalky, and porous surface, which allows sauces to cling perfectly to the noodle. They use coarse-grain 100% durum wheat semolina, slow-dry it to preserve the natural sweetness, aroma, and color, and knead it with cold Majella mountain spring water. We buy the #11 thin spaghetti that ends up expanding to the size of regular spaghetti.
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