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When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands?

If I have a choice between different brands of the same pasta (spaghetti, penne, etc.), how should I determine which brand is appropriate for me?

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In what region are you looking? –  Katey HW Sep 29 '11 at 15:18
    
Spain. Most of the local shops and marjets just have Barilla or local brands, so I'm happy to buy online. –  mines Sep 29 '11 at 16:08
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I think your question needs some more detail to really be on topic. Buying recommendations are generally off topic here. The question really is what makes a good pasta brand and how do you judge it. Can you please edit to include some of those criteria / questions? Otherwise it's likely to get closed. –  yossarian Sep 29 '11 at 18:33
    
Thanks for the edit –  mines Sep 30 '11 at 7:22
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The biggest indicator I've found of quality dried pasta is how rough it feels when you rub it between your fingers. Compare Barilla and De Cecco spaghetti to see what I mean. The best brands use copper dies when extruding their pasta and this lends a rougher texture that will hold sauce better than plastic or teflon extruded pastas.

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