3

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?

5
  • 1
    In what region are you looking?
    – Katey HW
    Sep 29, 2011 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, 2011 at 16:08
  • 1
    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, 2011 at 18:33
  • 1
    Round in the US, Barilla is one of the better brands we can get. Mar 9, 2018 at 0:00
  • @user65616 the question is almost unambigously about dried pasta, which usually has no eggs (apart from either a few specialty shapes or non-italian, eg german or chinese, styles). Mar 9, 2018 at 11:27

1 Answer 1

7

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.

1
  • 2
    they are more often bronze dies than copper, but your point is still valid
    – canardgras
    Mar 8, 2018 at 14:34

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.