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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
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
up vote 1 down vote accepted

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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