: Spaghetti sinks I have two brands of spaghetti, and I'm wondering if anyone can shed insight into which one of them has better quality. I have been cooking a certain brand X of spaghetti for some time. When cooking, the

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Spaghetti sinks
I have two brands of spaghetti, and I'm wondering if anyone can shed insight into which one of them has better quality.

I have been cooking a certain brand X of spaghetti for some time. When cooking, the noodles sort of float and play around near the top of the pot, making it easier for me to grab a piece and test for firmness. The resulting pasta water is pale or off-white.

On the other hand, another brand Z of spaghetti seems to be denser and sticks to the bottom during cooking. At the start, upon dumping into boiling water, the pasta softens/flexes much sooner than brand X. Finally, the resulting pasta water is more yellow in color. Because brand Z spaghetti sinks at the bottom of the deep pot, it has to be stirred constantly, to avoid overcooking and fusing of noodle strands.

As cooked, the Brand X spaghetti is thicker than Brand Z - both cooked to my own standard of al dente, around 9 minutes.

Without knowing the price of the two brands, would anyone be able to tell any tell-tale factors of quality for store bought spaghetti noodles?

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