Anonymous wrote:Montebello is the best by far. I am shocked that some people can't tell the difference between brands.
Anonymous wrote:Ina Garten specifies DeCecco in a lot of her recipes.
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
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.
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.
Anonymous wrote:DeCecco
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.
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.