What makes a good quality pasta brand?
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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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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