Best brand of off-the-shelf pasta in terms of quality? (I don’t live in the US or Europe so my choices are more limited, please see pics I’ve uploaded)
Best brand of off-the-shelf pasta in terms of quality? (I don’t live in the US or Europe so my choices are more limited, please see pics I’ve uploaded)
by AdFit8727
13 Comments
AdFit8727
After a health scare, I’m on a mission to upgrade the quality of every ingredient I use in my cooking. I started by just buying the most expensive brands as a temporary stop-gap, but now I need to actually take the time to figure out which one is the best and not just use price as a superficial guide. I’m trying to avoid super exotic brands because if I can’t reliably source them then it won’t be very practical for me. I’ve attached pics of the choices that are readily available to me. Any thoughts?
Mazkaam
You should look at how much % protein the pasta has
A good pasta as 13,5/ 14 protein for 100gr.
Over 17 its wholemeal pasta ( edit: not sure about this)
Under 11 for Italian law can’t be sold as pasta
In the photo you posted, going on memory, the better one should be probably la De Cecco, that should have +16%.
dpdons09
I mean DeCecco is just a good solid pasta brand. It’s my go-to pasta for everyday use. But everyone has different opinions on best pasta. Just look for a pasta that is lighter in color. You’ll have to figure out what you like, but pay attention to color: the more bright yellow, the lower the quality. Look at the color difference between the Divella and DeCecco and that will tell you a lot. From there, you’re going to have to evaluate for yourself.
EntrepreneurBusy3156
Altamura is a town in Puglia, which is known for some amazing bread. You have some good choices there that would be my first choice. Dececco is always a good standby.
tinypotdispatch
De Cecco is a solid choice and better than some of the more expensive options
ciao1974
De Cecco 👍🏻
Barilla 👎🏻
I have also tried Granoro, nothing special Imo.
Ready_View_9647
De Cecco, no Divella
Frankierocksondrums
Go with Dececco, i think I also saw lamolisana in your pics and that’s my favourite pasta tbh, much better than Dececco but i guess it varies from person to person.
Edit : on a second look i confused pasta jesce(?) with la molisana, never heard of it
YarisGO
I’m Italian and Tuscan, i know only Barilla, De Cecco and divella from this photos, from this i prefer De Cecco
PickledPotatoSalad
General rule of thumb – the lighter the pasta the better (unless made with eggs). This means more drying time and better quality. If it looks almost white, even better. It should be dried for 36+ hours.
The darker the yellow (and not made with eggs) means it was heat dried and lesser quality.
Full_Possibility7983
De Cecco, Barilla, Divella are commonly found in shops all over Italy, they are ok for everyday use. If I had to pick something different maybe for a special occasion I would probably go with the Altamura ones. As a rule of thumb look for these quality indicators:
– Prodotto in Italia (Produced in Italy)
– Trafilata al bronzo (bronze-cut)
– Essicazione lenta/a bassa temperatura (slow/low’temp dried)
– Ingredients must contain ONLY durum wheat flour for ordinary pasta, also eggs for pasta all’uovo. Any other ingredient is a red flag.
Ultimately try them and be the judge.
coverlaguerradipiero
The first ones look like artisan pasta so those I’d say are better.
JustAStupidAssHole96
De Cecco or Divella. Perfect for everyday use. I dislike Barilla and I have never tried Granoro. Those pasta brands are extremely common in Italy, but just De Cecco or Divella are a good choice.
13 Comments
After a health scare, I’m on a mission to upgrade the quality of every ingredient I use in my cooking. I started by just buying the most expensive brands as a temporary stop-gap, but now I need to actually take the time to figure out which one is the best and not just use price as a superficial guide. I’m trying to avoid super exotic brands because if I can’t reliably source them then it won’t be very practical for me. I’ve attached pics of the choices that are readily available to me. Any thoughts?
You should look at how much % protein the pasta has
A good pasta as 13,5/ 14 protein for 100gr.
Over 17 its wholemeal pasta ( edit: not sure about this)
Under 11 for Italian law can’t be sold as pasta
In the photo you posted, going on memory, the better one should be probably la De Cecco, that should have +16%.
I mean DeCecco is just a good solid pasta brand. It’s my go-to pasta for everyday use. But everyone has different opinions on best pasta. Just look for a pasta that is lighter in color. You’ll have to figure out what you like, but pay attention to color: the more bright yellow, the lower the quality. Look at the color difference between the Divella and DeCecco and that will tell you a lot. From there, you’re going to have to evaluate for yourself.
Altamura is a town in Puglia, which is known for some amazing bread. You have some good choices there that would be my first choice. Dececco is always a good standby.
De Cecco is a solid choice and better than some of the more expensive options
De Cecco 👍🏻
Barilla 👎🏻
I have also tried Granoro, nothing special Imo.
De Cecco, no Divella
Go with Dececco, i think I also saw lamolisana in your pics and that’s my favourite pasta tbh, much better than Dececco but i guess it varies from person to person.
Edit : on a second look i confused pasta jesce(?) with la molisana, never heard of it
I’m Italian and Tuscan, i know only Barilla, De Cecco and divella from this photos, from this i prefer De Cecco
General rule of thumb – the lighter the pasta the better (unless made with eggs). This means more drying time and better quality. If it looks almost white, even better. It should be dried for 36+ hours.
The darker the yellow (and not made with eggs) means it was heat dried and lesser quality.
De Cecco, Barilla, Divella are commonly found in shops all over Italy, they are ok for everyday use. If I had to pick something different maybe for a special occasion I would probably go with the Altamura ones. As a rule of thumb look for these quality indicators:
– Prodotto in Italia (Produced in Italy)
– Trafilata al bronzo (bronze-cut)
– Essicazione lenta/a bassa temperatura (slow/low’temp dried)
– Ingredients must contain ONLY durum wheat flour for ordinary pasta, also eggs for pasta all’uovo. Any other ingredient is a red flag.
Ultimately try them and be the judge.
The first ones look like artisan pasta so those I’d say are better.
De Cecco or Divella. Perfect for everyday use. I dislike Barilla and I have never tried Granoro. Those pasta brands are extremely common in Italy, but just De Cecco or Divella are a good choice.