Barilla

Barilla's classic pasta is made from durum wheat semolina and water, and nothing else. Each shape carries a number on the box: penne lisce is No. 71 and spaghettini is No. 3. Lisce means smooth, so the penne tubes have no ridges and take a thin, glossy coat of sauce. Spaghettini is a little thinner than standard spaghetti and cooks faster, which suits light oil and tomato sauces.

Both sit in pasta in our snacks and noodles department, next to instant and Hakka noodles.

Bring a large pan of well salted water to a rolling boil, add the pasta and stir in the first minute so it does not stick. Cook to the time on the box for al dente, then drain, keeping a cup of the water to loosen the sauce. Use penne for creamy sauces, a tomato sugo or a baked pasta, and spaghettini with garlic, chilli and olive oil. Many families also cook masala pasta, with onions, tomatoes, peas and a spoon of garam masala.

Keep opened boxes closed with a clip in a dry cupboard. For a baked pasta topping, see breadcrumbs, and for something quicker, instant soups.