Pasta us the star of the dish, not the sauce. Best pasta to buy?

[Anonymous]

Anonymous wrote:

Anonymous wrote:De Cecco

OP here. I almost bought it but it says bronze cut, I think? Do I want a bronze cut, I can't remember which cut was recommended on some show.

Bronze cut is rough surface area for grabbing sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Colavita or delallo not Barilla!

OP here. Thanks! Where do you get these two? Colavita or Delallo?

Harris teeter has colavita. Delallo you can get online, but it’s at my parent’s local grocery store in Italian-American heavy NJ.

Fixed that for you.

[Anonymous]

Fancy pasta for us is tagliatelle, even dried. Or any of the fresh stuff in the fridge case by the deli. Favorite "fancy" is Trader Joe's porcini mushroom ravioli.

[Anonymous]

Anonymous wrote:DeCecco

This I think. Barilla is from Turkey? Mom's Organic Market has good pasta too. I like their Torchiette. For dinner tonite with brown garlic, olive oil, kale, and their chicken sausage. pepp and parm.

[Anonymous]

Thin spaghetti is better than spaghetti.

End of debate.

[Anonymous]

My Safeway has DeLallo

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:De Cecco

OP here. I almost bought it but it says bronze cut, I think? Do I want a bronze cut, I can't remember which cut was recommended on some show.

Bronze cut is rough surface area for grabbing sauce.

+1. You definitely WANT bronze cut -- that is the good stuff.
De Cecco is bronze cut. Barilla is not -- which is why their pasta is smooth... its not bad, but the rough surface is better.

All of the better Italian brands are bronze cut.
The Wegman's house brand is also bronze cut and is pretty darn good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:De Cecco

OP here. I almost bought it but it says bronze cut, I think? Do I want a bronze cut, I can't remember which cut was recommended on some show.

Bronze cut is rough surface area for grabbing sauce.

+1. You definitely WANT bronze cut -- that is the good stuff.
De Cecco is bronze cut. Barilla is not -- which is why their pasta is smooth... its not bad, but the rough surface is better.

All of the better Italian brands are bronze cut.
The Wegman's house brand is also bronze cut and is pretty darn good.

OP here, thanks! I knew I heard something about the cut, but could not remember which cut is better.

[Anonymous]

I don’t get this. All store bought pasta tastes the same to be. It’s like asking which basic white store bought hotdog bun is best.

Even good homemade pasta pretty much is tasteless, just has a better and fresher texture. Pasta is all about the sauce

[Anonymous]

Anonymous wrote:I don’t get this. All store bought pasta tastes the same to be. It’s like asking which basic white store bought hotdog bun is best.

Even good homemade pasta pretty much is tasteless, just has a better and fresher texture. Pasta is all about the sauce

OP here. Buy Rao's spaghetti and then eat it, with any sauce you want, but not drenched in sauce. It opened my eyes to how a good pasta can make the dish taste way better. I didn't know it until I tried it.

[Anonymous]

Anonymous wrote:Ina Garten specifies DeCecco in a lot of her recipes.

I read a lot of cooking blogs and I think DeCecco has paid partnerships with many food bloggers (as does DeLallo).

[Anonymous]

Montebello is the best by far. I am shocked that some people can't tell the difference between brands.

[Anonymous]

Pastosa- they ship now!

https://www.pastosa.com/

[Anonymous]

Anonymous wrote:Pastosa- they ship now!

https://www.pastosa.com/

Thank you for that link! Looking at it now.

[Anonymous]

Anonymous wrote:Montebello is the best by far. I am shocked that some people can't tell the difference between brands.

Thanks! Just googled it, seems I can find it at WF.