The pasta aisle is full of deception—brands with Italian names hiding American factories using cheap shortcuts. Great Value and Barilla US give you mushy, sauce-repelling disappointment, while Ronzoni abandoned its semolina recipe after corporate buyouts. Mueller’s stands out as the best American option, still using real semolina at under two dollars per pound. De Cecco brings authentic Italian bronze-die texture that actually grips sauce, and Rustichella d’Abruzzo represents artisan perfection with slow-dried, organic pasta. The price gap from one dollar to six dollars per pound reflects the difference between enriched flour regret and understanding why Italians are obsessed with pasta.
25 Comments
These type of videos are all bs.
Muellers is awful . This list is biased at best.Ronzoni , really ?
DeCecco is what we use. Simply the best
DeCecco is excellent – not too expensive, but good quality and easy to find in the supermarket
I make my own. Screw them all.
ahh
RAOS 🎉
you make Raosyou'll never want any other pasta
YAY! The top two are from my beloved Abruzzo (all four grandparents born there). If it was Sunday in South Philadelphia we were eating DeCecco!
I don’t trust any ranking done by an AI channel. Garbage ranking garbage.
Growing up we had long pasta, it stood on the floor in a long box next to the stove I cant find it anymore
My mama made homemade pastas 😮
Barilla is just fine for spaghetti and meatballs, or a quick meatsauce. Aglio e olio, cacio e pepe, I'd get De Cecco. Delallo bronze cut is what we have locally, and is my go to. When it goes on sale, I buy up several styles.
I don't mind paying for quality and home sauce
What's your opinion on Barilla in the red packaging?
CarboNAIRa? I'm done here.
I like Barilla although the ones I got in Canada was made in the USA.
I used Dececco a few times but can't recall if I liked it or not. I loved Molisana. Only brand I could get Bucatini plus they had a wide range. Best cheap or budget brand I tried on Canada was Divella.
What about Rao’s ?
Thank so much for this info🩷
De Cecco is excellent Pasta, cooks well and tastes great!
Well people don’t help themselves… they try to cook too much pasta in too little of water ie they follow directions like the video here showed too much pasta, too little water gives you gummy starch yuck. And cooking too long, forgetting it on the burner until it’s all swollen like giant white worms. They also forget to properly salt. And the last mistake, is they put the pasta in barely warm water. You don’t put the salt in until the water is boiling, and you immediately stir well. Then put the pasta in and immediately stir a couple times so it won’t stick together. Oh and the worst, don’t put oil in the water, nor on the noodles afterwards. Or the sauce won’t stick. Drain, put in bowl or even back in pan and immediately put some sauce on it and toss. Then it won’t stick. I never combine sauce and noodles even when storing. But I put a small amount of sauce on the left over noodles, toss and cover. When I heat the neck day I just sit in the microwave for a minute and immediately put sauce over it. I have also, sealed the noodles in a couple of plastic bags ie using a sealer and chilled until the next day. Next day, dropped the packages into boiling water; the rest of the sauce is in separate pan already hot first before dropping the noodles in the boiling water. That way the noodles are almost like the prior day, and I open the package and sauce as desired. I love to seal and freeze packages of the sauce for 1-2 servings and when ready, I put the sauce package into boiling water, and when ready to eat, cook fresh pasta of whatever type I want.
At five minutes start checking until it’s perfect for you. I use Bertolli both US made and the Italian made bronze dies made. I haven’t used Mueller since my first year in an apartment when I was 20 and trying to stretch every penny. That was over 50 years ago.
But here is something… everyone can make their own pasta so very easy and it takes just seconds to cook in boiling salted water.
Why isn’t San Giorgio pasta listed? Not great, but I suppose it’s better than Barilla?
I buy the angel hair spaghetti for a very long time
Why is the food company, poisoning our food😢
duhTSCAYko and ur spozed to be a pasta expert. lol
DeCecco adds a lot of extra ingredient other than semolina and durham wheat as many of the inferior brands do. I am not sure why they do that !
I have both Barrila a d Ronzoni in my cabinet a d they are both .ade with Semolina