buying guide

Which pasta should I buy? Read this and find out!

Pasta20150507_124414

De Cecco and Del Verde are actual Abruzzesi dried pasta producers, and their US counterparts are true to the quality of the original Italian product. Barilla, on the other hand, is an entirely different (and lower-quality) product here in the States. I am personally offended by this total lack of respect for US dried pasta consumers, but that’s another story for anyone who is nearly as fanatical as I am about these kinds of things. Rustichella d’Abruzzo is good for certain cuts (I like their orecchiette), and not quite right for others. Their Gnocchi and Perle di Patate (mini gnocchi) are out of this world, if you can find them (at about $8 per lb.). You’ll never find Ronzoni or Rienzi in my pantry, though there was a time when that was all that was available (my grandmother continued to use them, out of habit, until the ’80s, when her daughters revolted). I am currently enjoying “thick spaghetti” and “pennette rigate” from Rummo, a Neapolitan brand that is newly-available here in the NY area. Another promising brand produced in that region is Gerardo di Nola, whose Bucatini I tried recently and really liked. I also made a dish using a Pugliese brand not too long ago that was very good, but I don’t recall which. My go-to classics are DeCecco Rigatoni and Spaghetti, but I will also take Del Verde for either of these, and also for pastine (small pastas, used in soups, etc.). Voiello brand pasta is excellent all around, if you can find it. It’s availability seems to come and go here in NY. I heard that Barilla bought it recently, which to me can only be a bad omen, if it is any indication of how their quality here in States might change. My #1 brand for nostalgia purposes is Gianni di Napoli, a pioneer import brand of high-quality pasta from Italy that my mother used for much of my childhood. It is still good, and a bargain due to its relative obscurity, though not easy to find.
I could go on and on, but I don’t want to scare anyone… I did not write this but I completely agree with her!

20150507_124528  20150507_124456 20150507_124428

This is what to look for on the box. It should be cut with a bronze dye cut not teflon to get that good rough porous texture that grabs the sauce and has depth and texture to the noodle

The Cipriani is awesome and beautiful to look at but it’s a high end import and so you will pay for it – from 7 – 10 dollars a box. You also only get 8 oz in a box rather than the usual pound. I love the pappardelle!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s