Many shoppers grab the nearest or cheapest pasta pack without thinking twice, but selecting the right type can elevate any meal. Executive chef George Dyer, who manages catering at Lapland Famille, highlights one widespread error: assuming fresh pasta always outperforms dried varieties.

Dried Pasta Excels in Hearty Dishes

Dried pasta stands out as the superior option for robust sauces. George Dyer explains: “Dried pasta is often the better choice—especially with a ragù, a tomato sauce, nduja, anything with real body to it. It can take the heat, it holds the sauce, it doesn’t fall apart on you.”

This durability makes it ideal for Sunday ragùs or similar heavy preparations where fresh pasta might disintegrate.

When Fresh Pasta Shines

Reserve fresh pasta for lighter fare. George Dyer notes: “Fresh is wonderful, but it’s delicate. It suits lighter, silkier dishes—brown butter and sage, a simple cream sauce. It’s more of a treat. You wouldn’t throw it into a Sunday ragù.”

Pair it thoughtfully to maximize its delicate texture.

Best Supermarket Pasta Pick

For reliable results off the shelf, George Dyer recommends De Cecco. He states: “If I’m grabbing pasta off a shelf in the UK, it’s De Cecco—full stop. It holds its bite, it doesn’t turn to mush, and it behaves properly when you’re finishing it in the sauce.”

This spaghetti option costs around £2 for a 400g pack. Its edge comes from traditional methods: “They’ve stuck with slow drying and proper durum wheat for a long time, and you can taste the difference. There’s a slightly wheaty, nutty flavour that a lot of cheaper dried pastas just don’t have.”

Make Your Own for Superior Flavor

George Dyer rarely purchases pasta, opting to craft it fresh. He shares: “When I want it to taste like something special, I just make it myself. It’s not as intimidating as people think, and the difference is immediately obvious the moment you taste it.”