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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
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    Round in the US, Barilla is one of the better brands we can get. – Wayfaring Stranger Mar 9 '18 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). – rackandboneman Mar 9 '18 at 11:27
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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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    they are more often bronze dies than copper, but your point is still valid – canardgras Mar 8 '18 at 14:34

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