Decoding Cheap vs Expensive Pasta - Is It Worth Paying Extra $$$?
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- เผยแพร่เมื่อ 9 มิ.ย. 2024
- When you go down the pasta aisle at your local supermarket, chances are you might often reach for the cheaper pasta - or if you’ve been following me long enough, maybe you don’t! After all, many people think, why would you need to spend that extra dollar or two on expensive brands when the cheap pasta seems to do the job just fine? Because it does - right?
What if I told you that there's a whole world of difference between the two?!
In this video, I’m exploring the age-old debate: cheap vs expensive pasta. I'm here to share my experience and knowledge on why investing in premium pasta just might be worth those extra dollars from the perspective of an Italian.
💯 Follow this link to read more: www.vincenzosplate.com/pasta-...
#pasta #review #vincenzosplate
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Welcome to Vincenzo's Plate
0:30 Introduction to San Remo Pasta Brand
1:48 Introduction to Barilla Pasta Brand
2:07 Introduction to Liguori Pasta Brand
2:30 Differences Between Spaghetti from the 3 Pasta Brands
6:27 Trying San Remo Spaghetti
8:50 Trying Barilla Spaghetti
10:57 Trying Liguori Spaghetti
13:15 Comparing the 3 Pasta Dishes
17:08 Differences Between Penne from the 3 Pasta Brands
18:59 Cooking San Remo Penne
20:25 Cooking Barilla Penne
22:01 Trying San Remo and Barilla Penne
23:49 Cooking and Trying Liguori Penne
25:42 Comparing the 3 Pasta Dishes
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🎬 #VincenzosPlate is a TH-cam channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - บันเทิง
Lighter, rougher and made in Italy has been my rule after trying heaps. My wife hated me spending more - she's a coin counter - but the results convinced her pretty quickly.
Just buy La Molisana instead of Rustichella d'abruzzo, it costs half as much and is good too.
Buy De Cecco; everyone seems to enjoy it, and it's mass-produced enough that it's available everywhere as the "premium" brand.
Before discovering your channel, I always bought cheap pasta because one pasta is as good as another, right? Wrong. After spending the extra on De Cecco, which is the good pasta I can find in Michigan, I'll never go back to cheap orange pasta. I was a cook for 15 years, and your channel has really improved my pasta game.
Same
New drinking game. Everytime Vincenzo says " making love" or "creamy" in a cooking show. Take a shot.
You'd get drunk very quickly.
@@fransbuijs808 yassssss! Its noon and im plastered!
Sounds fun but I don’t see the point in having 15-20 shots in 25 minutes.
@@TubaTones pfft. Just try it... you'll be set for the whole day. Trust me, its fun.
I'm in hospital getting my stomach pumped. Thanks
My family is Sicilian. This is rapidly becoming my favorite TH-cam channel. Vincenzo knows his craft, and it's obvious that he's passionate about Italian food just as I am. I only use the best ingredients, and for most Italian dishes, it doesn't cost an arm and a leg because the ingredients you use most often are inexpensive, and the pricey ingredients are mostly used sparingly. My Nonna taught me that because in Sicily, they didn't have a great deal of money, and many of the ingredients were local.
Thank you so much for your love and support my friend! It means a lot 😊
Mostly buy "La Molisana", remember once you told it's one of the best, and I really like it
Same for me, and you really taste the difference.
I still think it is one of the best! Enjoy my friend 😊🍝
True but it is not available everywhere.
It is! La Molisana was the first brand that changed my whole idea of how pasta should be!
I always bought the cheap ones but bought some of your recommended brands to “test” your findings. My family said it was my best pasta ever and I never even mentioned the switch to them. It really surprised me.
But…
I can hear my grandfather’s voice in my head yelling at you because you don’t roll your spaghetti in a spoon. (He was from Reggio-Calabria on the tip of the toe)
Very interesting, we used to buy Barilla because it was made in Italy. Now I try to buy the pasta that is made in Italy but with the color and texture of Ligouri.
I prepared a dinner for guests using your recipes for eggplant Parmesan and Limoncello tiramisu. It was a tremendous hit with everyone. Thank you very much. I believe you have a few more subscribers as a result.
Aw thank you so much! Messages like yours are my biggest motivation to keep doing what I do! 😊🇮🇹❤️
@@vincenzosplate Although Rustichella d'abruzzo is the best available in the US is costs $8 vs $4 for La Molisana vs $3.29 for that Barilla crap. So, I use La Molisana unless making Carbonara where I splurge for rustichella d'abruzzo.
Limoncello Tiramisu, that will loosen them up.
Rummo & Liquori are my choche
The Barilla premium pasta is pretty good. It is bronze extruded and much paler than regular Barilla
I like these new videos where you give advise on types of supermarket pasta and extra virgin olive oil and other ingredients. It's good to learn from an Italian which store items can be of good quality to cook delicious authentic italian dishes.
We appreciate your dedication and hard work. You'll always have our support.
My favourite is La Molisana because it has the best combination of price and quality. And it's available in most supermarkets here in the Netherlands.
Once I started making my own pasta, I couldn’t go back to buying it. It’s so easy to make by hand and so good cooked fresh. Great video!
I think people are intimidated by making pasta but it is definitely so much better. After watching too many people making pasta on TH-cam I decided I would try it myself on a whim. To be fair I had one disastrous attempt in the past at that point but figured I wasn't going to learn faster by not doing anything.
I used the flour I had on hand, made a very simple shape and when I explained I had made the pasta myself people couldn't believe it. Even that first try was so much better than I expected.
I tried Liguori 3 weeks ago here in the UK, never heard of that brand in my life before, although I was raised in Italy and spent most of my life in Rome lol. When I saw your video I thought: hmm what a strange coincidence.
Liguori bucatini was £1.95 per bag, barilla bucatini about £1 and the cheaper brands 40p...never tasted a better al dente past in my life (except for a few restaurants in Italy, the ones locals go to, not the tourists) . Definitely recommended if you like the Italian pasta experience.
I hope I can find Liguori, but by far only De Cecco which was already very nice...
My husband is obsessed with wholewheat pasta! I don't like it - the texture is all wrong! I keep saying if it's so wonderful, why do you never see Italians using it? 😂 Vincenzo, would you consider doing a video on what to look for in a pasta machine? There seem to be issues with some models like the handle constantly falling off and so on. I made your Marinara sauce - absolutely delicious! As you say "simplicity at its best".
Hahah I hope you and your husband find a pasta that you both can enjoy!😊
Stay tuned for the pasta machine tips video
@@vincenzosplate thank you.
Boil up both pastas and finish them with your sauce. Have him try them side by side in a blind taste test. Easier to see what he's missing that way.
That is really an absolut NO GO for me! Just had that option and chose the rice dish instead ..
There are some whole wheat pastas out there you could serve to anybody without noticing a difference. Barilla whole wheat Linguine in Germany. They're way more better than the usual Barilla pastas. BTW I'm using a Philips pastamaker to make pasta myselves. Consider buying this. After 1 or 2 mishaps you'll know how it works. Great fun and great device for pasta lovers 😊
This is such an important video. I kept hearing you talk about the color. I truly appreciate this.
I’m in love with this educational content❤️ It’s so inspiring
Thank you very much Vincenzo🙏
Love 💕 your videos. From one Italian to another 🙏🏼 the best video on pasta🌹
Wow, thank you! I appreciate your support 😊❤️
Excellent video, Vince. As viewers of your channel, we needed a Vs. between premium and cheap pasta and why it is worth it.
Thank you for explaining what the differences are to look for among the brands! Now I know how to evaluate them myself! ❤
I generally buy Rummo.
Rummo is among the best pasta brands, so well done!
La molisana and sometimes D'cecco. Only use mutti tomatoes
I don’t like Rummo only because they have added vitamins and minerals.
@@lorenzoh.6571 Mutti is the only pasatta from Italy that I've been able to find at any of the grocery stores, and when it's on sale, I make sure to stock up 2-3 bottles.
@@vincenzosplatereally?
I never bought it because it has such dark colour, a very dark orange, nearly brownish.
My supermarket has Barilla, Rummo and DeCecco, Always buy DeCecco
Great video Vincenzo. Ever since your first video about what pasta is good and what pasta is less good I've been searching in all the stores I go into and tried to find the best pasta i could buy without breaking my wallet. And to my joy the trend here in Sweden is that even your average store now usually carry one or 2 of your top dried pasta brands(DiMartino,DeCecco,LaMolisana and Garofalo). And I must say there is a difference compared to the standard Barilla pasta(although Barilla's new Al Bronzo pasta is decent). Thanks for bringing me on the great adventure of traditionell Italian cooking.
Excellent educational video, thank you for making.
I usually buy De Cecco, Rao’s or Rummo pasta and all are excellent. Our Publix grocery store in America usually has the Rummo and Rao’s on sale as a buy one get one free, which is a great deal for good quality pasta. I just tried the new Barilla’s Al Brozo pasta and it is pretty good. I have not seen Liguori or San Remo pastas in America. Our most popular brands are Barilla and Ronzoni.
The three pastas that you have listed are great quality! I have used here only three because the video would be endless if I tried all pasta brands that there are 😅
San remo from australia, but i dont like it. Even my local pasta maker called La Fonte are way much better and cheaper
People willingly spend significant money on bottled water and 'frappuchinos' - and then buy cheap pasta when there's SUCH a big difference for a few dollars. Pasta is cheap per serve anyway so, really, who can't afford the better brands?! Cut corners elsewhere, but not with pasta. Great analysis - really enjoyed this!!
Protein content is determined by wheat type and quality, and by milling specifications. It's not affected by the drying process at all.
thanks for all the useful education !
i used to eat san remo, thinking its some traditional brand, but after watching your videos and getting to try liguori, de cecco and la molisana, i can say the san remo definitely has a "mushy" quality to it, a like a processed hot dog vs a real traditional sausage, (albeit not to that level of difference)
the good pastas just maintain structure and stay separated, while the cheap ones tend to clump up and stick to themselves and dry out
I learned a lot about packaged pasta, Vincenzo! Mille Gratzie!!!
Thanks Vincenzo for another excellent video, absolutely love your videos and advice!!! I used to use San Remo most of the adult life, but after seeing your best pasta brands video from a year or so ago, I switched to Delverde and Cucina Matese, which are so much better tasting than San Remo. I don't have easy access to speciality artisan pasta, but have bought Rummo when travelling to the closest artesian Italian Deli, which is the pick of the pastas!!!
Great video! Question: When would you prefer fresh pasta over dry pasta, and vice versa.
Vinny, again thank you for your guidence on pasta.
Thank you for this video. It’s something I’ve never given thought to before . I’m ashamed to say I usually buy the supermarket brands but will definitely try a proper Italian brand from now on , thank you I’m really enjoying learning about Italian cooking ❤
This explains why my pasta never looks like yours, Vincenzo. I used to be able to buy De Cecco pasta locally, but now it can only be ordered online for around $10-$12 USD PER 1 POUND BOX! The other options are Barilla or the local supermarket brands. My Barilla pasta always looks naked, and I have to scrape the sauce out of the pan onto the top of the pasta. Now I know why! Lately, I have been able to buy De Cecco pasta at my local scratch and dent grocery market. The boxes are pretty beat up, but the pasta inside is intact. The sauce definitely sticks to the De Cecco pasta. THANK YOU for this informative video, Vincenzo!!
This will make you sad, but at my local Costco commercial warehouse, I can buy giant bags of De Cecco for $10. Spaghetti, Linuini, Penne, Fusili, etc...
@@JoeZasada You're correct...I am sad...
De Cecco also very affordable and widely available here in europe xD. Great pasta price/quality!
Enjoying your channel. Thanks for entertaining
My pleasure my friend! 😊 Stay tuned for more cooking videos!
Your vids changed my pasta life mate 💪
I'm from Melbourne; stumbled on your Channel and so gald I did. To-date my pastas have been sub-par to say the least, pasta and sauces, OO's and local crushed tomatoes from ALDI and Woolies. Luckily I have a european supermarket close by so upped the game with Colavita and La Molisana and experimenting around with passatas and tinned tomatoes (Mutti for now). OMG and wow !!!! what a difference using these ingredients. Going to plan in a long weekend drive to McClaren Vale to pick up a case of Joseph OO from Primo Estates. I really do love these videos where you compare products, keep doing these as updates maybe ... Cooking Spaghetti alla Puttanesca tonight !!!
This has been sooooo incredibly helpful! We’ve been buying Barilla for years. My 86 year old grandma keeps saying how pasta doesn’t taste like it should anymore. Our local Italian, slow-dried pasta available is De Cecco. I’m going to buy a box so that we can do our own taste test. I’m a total foodie who’s been raising by a meat & potatoes family, so trying to get them to try new things is sometimes a challenge.
A few years, at your suggestion, ago I switched to high quality Italian pastas from the Barilla-type pasta. It has made a huge difference. The flavor and texture is so much better and it is easier to digest. It seems like it shouldn't make a huge difference, but it absolutely does.
Hi Vincenzo! I love your videos and I love pasta! They made me a better pasta cooker! Since one of your older videos about pasta quality, me and my wife prefer to spend BRL $5,00 to $10,00 more for good quality pasta like La Molisana, Liguori and De Cecco than to buy barilla (the one we were used to buy) or local industry brands that make dark yellow color pastas. Thanks for all your videos!
Great work Vinzo!. Different pasta for different situations and food. I always keep plenty pasta i my storage. Pasta always in my house are di martino, Martelli, Felicetti - Monograno, Dei Campi, Benedetto Cavalieri, Mancini, Gentile, Caponi. I never tasted a bad pasta from Gragnano, Campania. When mother in law for dinner I usage Barilla 😵, In bocca al lupa!!!. Ciao.
Great illustration of the difference in quality. I definitely pay more attention to what I buy now. Even if I can't find a specific brand, I now know to look for lighter color and better texture. Thank you😊
I used to eat garofalo and rummo pasta, but watching your videos I decided to test artigianale pasta and luckily I live close to the italian border (Nizza).
Now I only buy artigianale pasta, the taste and texture are amazing.
Even in France we cant find this kind of pasta and it is really really good. thank you
If the pasta is thinner, than you will need more spaghetti for the same size serving, which means you have more surface to bond with sauce in the end.
And that’s how I like it 😂🎉
True!
Was about to comment the same
"Mono Grano" and "Bennedtto Cavalieri" are also excellent! They are dried over a long period under "calore basso" (low heat).
They do sound like great pasta brands! I hope you enjoy 😊
@@vincenzosplateBennedtto Cavalieri makes perhaps the best spaghettoni in the world
Rustichella d'abruzzo uses no heat and they dry it over days.
I recently been ordering DelVerde and we finally tried it doing authentic carbonara, my sister and her boyfriend got real parmesan and guanciale and did the whole process and my gosh did that dish didn't survive, all gone. I understand why you're really protective of the dish, no need to add anything else.
Appreciate you keep doing videos, Vincenzo, wish you and your love ones good health!
Now you know what I am talking about!! 😁 I hope you stay tuned for more delicious Italian recipes 👨🍳🇮🇹
Thank you so much for the pasta tips, Vincenzo. I'll definitely try to find and buy Liguori while avoid buying San Remo and Barilla. There's so much for me to learn more about Italian cuisine, not just pasta and pizza.
I usually use De Cecco,i can find it on my next door supermarket
Excellent choice! I actually like De Cecco a lot 😊
I love the blind test.
I’ve got Liguori and La Molisana at home since you talked to us about them. I’m not buying any other brands anymore.
So far they’ve taken my pasta game to the max.
Thanks again Vincenzo.
Amazing video. I recently bought liguori pasta. First time i bought expensive pasta ;) i used to buy the cheapest so i cant wait to try it 😊
Rummo is my favourite, but De Cecco is pretty decent too. 😊
Yes
If you live in places where you can't find other types of brands, yours are great choices. But if you like Rummo, then I recommend La Molisana: they are very similar, but in my opinion La Molisana is slightly superior and releases more starch during cooking, very useful for dishes such as "Aglio e Olio". DeCecco used to be a very good brand, but I have to say that recently they have dropped a bit in terms of quality. Other brands to try are pasta from Campania, such as Voiello (or the one from Gragnano that Vincenzo recommends in his video)
@@andreitiberiovicgazdovici I still prefer Rummo, but yes, I love La Molisana as well, though I wish there had been more regular types available where I live (For some reason most La Molisana around here is the whole wheat type, which I'm not too crazy about). We do have Martelli pasta as well, which I think is good, but it's twice the price of the others, so I don't go for it too often
Dear Mr Vincenzo
Barilla is made in Chicago
In the states I find dicecco pasta is one of the best
Colavita is made in Italy
Every time I watch one of your videos I get hungry
De Cecco pasta is indeed a great choice, and Colavita from Italy is fantastic too. It's wonderful to hear that my videos make you hungry! Keep enjoying good food. Happy cooking!
It's crazy that there's a company that makes even worse pasta than San Remo and Barilla, that company is called Prego.
Unfortunately most people choose these 3 brands due to their price without realizing how bad they are. Ignorance isn't always bliss.
Good ingredients make all the difference in the taste and quality of our food 😊
PREGO is from the USA and is owned by Campbells Soup. Won't go any further then that as Vincenzo will blow a blood vessel in a raging fit. As for San Remo it's biggest money earners is actually from Asian Instant Ramen/2 min Noodles and rice cracker snacks (Fantastic Noodles). By the way the Durim wheat San Remo uses is actually grown around the area of Port Pirie which is North of the Yorke Pennisula in South Australia.
crazy is that barilla is expensive, about 2 euros for 500g spaghetti here in sweden. Meanwhile la molisana is 2,1 euro. But barilla have probably noticed that they are loosing market share because they recently released barilla "al bronzo" line up, that pasta is good but way overpriced.
@@Donkens same, $3.29 (Barilla) vs $3.99 (La Molisana) at the grocery that carries La Molisana. Barilla is rip-off. "al bronzo" just uses the same bronze dies to add texture, many US made ones use the same trick.
@@toriless here in Uruguay Barilla is more expensive than La Molisana. Barilla has brand power but your must watch out with it as many products are not made in Italy, not even in UE.
After I had become Your online cooking-student, I left Barilla etc. and now mainly stick to La Molisana. For a short time also Rummo was available here, but alas isn't any more. In cases of emergency, De Ceccio is also available but not my favourit. The difference between high quality and average pasta is absolutely remarkable and worth the higher price. Thank You for all of Your video-lessons!
I love all of your recipes and recommendations. 💯🙏🔥LOVE: the pasta didn't make love correctly!!!
Hahaha glad to hear that you enjoyed the way I expressed myself about the pasta and sauce! 😊
I can find Di Martino and Svevo here and I really like those. Thank you so much for teaching me about pasta! It’s definitely worth the extra $$ for quality pasta.
Love the video vincenzo love your content your a amazing TH-camr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo all the pasta looks very yummy 🤤
Grazie mille my friend, I appreciate! 🙏🏻❤️
Next time do a blind test without the bias of knowing what which one is before hand. But, i agree with you, liguori is way better than the other two.
Yes--buy the best you can afford. Thank you Vincenzo.
Have you seen the film "Cabrini"? It's wonderful!
So true. I recall when I used Barilla pasta, it was not absorbing the sauce well.
But today Barilla, at least here in Europe, has brought to market a new type of pasta, in red-colored packets. "Pasta al Bronzo" (bronze-drawn pasta), with a lighter color and a rougher surface, which obviously absorbs the sauce better. It costs a little bit more, but it is of a better quality than the regular Barilla, in the blue-colored packets. If you happen to find that new type, you might want to buy it. Here Vincenzo did not mention it, only showed the regular Barilla in the blue-colored packets. Evidently that new type of Barilla has not yet arrived in Australia.
Thanks for the introduction. Liguori is just introduced to my local grocer, never heard of it before. But now I'm going to grab as much as possible! (priced on par with Barilla)
Hope you like it! Don't forget to give me your feedback! 🙂👨🍳
When I went to Rome and Sorrento 4 years ago, it really opened my eyes to the actual quality of the pasta itself. It just seemed like the pasta itself was the star of the dish. It was after that, I started watching your videos. It has changed the way I cook. Barilla has a more expensive line called Al Bronzo. It comes in a red and blue box. It is pale in color and has lots of texture and absorbs the sauce well. However the variety is limited at my super market. It's much better than their standard product. I buy it when it is on sale and is on par with some of the better brands. Otherwise I buy Coco, Rummo, Liguori and La Molisana. It just depends on what's available at any given time. Coco is my favorite out of what's available to me. My local Italian bakery sells good brands at a fair price. I can never go back to the orange stuff. Keep up the great work. You always inspire me.
If you can find it, try Monograno Felicetti, I order it online and use it for special recipies or when we have guests. It's not cheap, but it is made in a small town in Italy using organic ingredients and, yes, you get what you pay for in this case. It is also the pasta brand that top notch chefs use in their restaurants.
Vincenzo, Great video, especially pointing out the color and black spots! I cant find Liguori where I live. What do you think of De Cecco?
In my opinion De Cecco is mediocre.
I usually buy Barilla but once in a while I try different ones as well
Great! You should try other pasta brands too, that would be great!
I was just starting to get into pasta when I started seeing your videos, and thanks to you, I usually get, at the very least, De Cecco, as it's less than $1 more than Barilla at my grocery store. Since then, my grocery store now sells also Di Martino & La Molisana, and I get one or the other, depending on the price or which one is on sale. I do like the Di Martino, but there's something with La Molisana that works so well with the penne pasta dishes I make. The 3 brands I get are, in this order:
1. La Molisana
2. Di Martino
3. De Cecco
Ever since you talked about La Molisana, I've been fortunate enough to find it at my local store. A huge difference from Barilla, which used to be my go-to at the store. It's truly fascinating how much of a difference the right techniques make.
Very comprehensive video Vincenzo. For availability in Australia, my vote goes to La Molisana and Garofalo.
Thank you for sharing this- it is hard for me to understand the difference between pastas!
I know it could be hard to choose the best pasta brand.
Thank you for this video! Ever since the one you made in Italy where you visited the artisan pasta maker I look for the lightest pasta. Luckiliy Lidl here has Italian week every once in a while and then has Orechiette that's almost white and very rough. It absorbs the sauce beautifully, although it takes ages to cook, even al dente will take at least 15 minutes. Real artisan pasta costs about €6 for 250g here, I will try it sometime but find that really expensive. I'm all for supporting family businesses but not for my standard pasta if the cost is that high.
To get back to this video though, if you wouldn't have cooked according to the instructions but just by tasting when the pasta was cooked correctly, I wonder if the San Remo would have tasted closer to the Barilla. They looked so similar raw that I almost can't imagine them tasting any different when cooked the same way.
Here in the UK during the pandemic Sainsbury's started selling Liguori - there was generally a shortage of items like dried pasta. That's the only time I've seen it in the UK - I'm sure some places continue to sell it but Sainbury's went back to Barilla and De Cecco...
Vincenzo is a LEGEND! Thanks to his previous pasta brand video, I found out about how delicious La Molisana pasta is and it's all I use now. I sometimes buy Rustichella d'Abruzzo as it's the best pasta ever but it's so expensive in the USA. Grazie!
It makes me so happy to hear that you now know how to select your pasta correctly! Stay tuned for more cooking tips my friend! 😊👨🍳🇮🇹
Yes, I love your recipe videos. Maybe make some homemade cavatelli please?
Thank you for the review! Very informative. The Liguroi brand is very expensive here in the States around $10 per 16 oz...are there any other high quality pastas that may be more economical, especially for a big family??
Rao's and De Cecco definitely my go to! By the way Barilla bought in the US isn't even made in Italy! It's mostly made in Iowa and New York
Thank you for your passion and dedication ! If I may just elaborate, the higher content of protein in the Liguori is related to the durum wheat that is used, and not the drying process. The drying process cannot add or decrease the amount of protein, but just the structure of the protein itself. Higher temperature used to dry the pasta quickly us more damaging (and also increase the issues related with gluten).
Thanks to you Vincenzo i have been buying Liguori or Molisana or Delverde pasta only, depending on which i can find.
Quality pasta is a game changer. Grazie ♥️
Really enjoy your "taste/texture" tests. Ok. Sold! Ligouri here I come!
I found a local pasta maker and can get freshly made pasta there! It’s been a game changer. They offer such a nice variety. As for dried pasta, I try to get what is light in color and organic. I don’t mind some extra because it makes such a huge difference in flavor and texture for the meal. Plus, the kids eat more of it too, so less is wasted and they are nice and full.
Nice work
Since watching your channel I switched from Gran Italia to a better brands like Rummo or la Molisana. The ability to pick thicker types of pasta and actually being able to cook them al dente makes such a huge difference. Since switching no pasta remains until the next day, no matter how much I make. On behalf of my wife and children, thx Vincenzo!
I buy La molisana, you can buy it under 1 euro here in Czech Republic.
Thanks, you are right. It is strange that the pasta is so often overlooked.
Chef! I always use this brand of pasta: Granoro (Tagliatelle Pasta 81 Dedicato). Is it good or, should I opt for a better substitute? Thanks!
Here in the Netherlands we typically use De Cecco, at the advice of Italian acquaintances. Rummo is another brand we sometimes use. We avoid Grand’Italia and Barilla.
Your Italian friends have given you excellent advice! I also think that De Cecco is a very good brand! 😊
Hi Vincenzo! What do you think about the Barilla’s Al Bronzo line? I haven’t been figure out does the bronze cutter make any difference, but the pasta quality is much better than in normal Barilla. It’s lighter and has a rougher texture. I’ve been anti Barilla ever since their PR catastrophy way back but I think the Al Bronzo feels like it’s up there with the better quality pastaa like Liguori. I’ve been only using the Mezzi Rigatoni though for making alla buttera.
What do you think?
Love the video i usly get a few different ones sometimes
Great my friend. Which is your favourite one?
@@vincenzosplatesan remo
After your videos im trying different brands because i used to eat barilla so long time
Some pasta brands have caught onto the bronze die=better pasta perception. Lidl Deluxe pasta is orange pasta, with a rough extrusion. The rough extrusion makes it appear whiter on the outside when raw, but it cooks weird.
These days I only use La Mollisana, Cucina Matese and sometimes Barilla. Btw Vincenzo in case you are not aware, Barilla have in recent times released a more premium pasta, called Al bronzo lavorazione grezza, and it’s every bit as good as any other more artisan pasta as far as I can tell, it’s not in the slightest bit orange and has a rougher texture to it (it includes semolina). All of these brands cost $4 from the supermarkets.
Oh and btw the word is edible not eatible 😆😆😆.
English isn’t his first language. Showing your back end.
wtf ???
I love Liguori pasta. It's my go to pasta. I started cooking with it since your last video on pasta brands where you gave it a high rating. Thank you Vincenzo.
My pleasure! Stay tuned for more cooking tips!
The Coles brand “Cucina Matese” is pretty good. Love your review on that one .
Hi Vincenzo, what's your opinion on Macro organic spaghetti? It's a brand selling at Woolworth for less than AU$2.00 / package (500g), it's made in Italy, color is quite bright just like Liguori, has rough surface which is also nice
In Wales, we only have De Cecco and Liguori. I mainly go for De Cecco as they offer other pastas like spaghetti, linguine, and penne. However, Liguori only has the penne variety, but both are very good brands.
7:53 "The pasta did not make love correctly". Very profound. 😅
Haha well I meant that the pasta and the sauce didn't mix well together 😊
@@vincenzosplate I was just kidding. We all knew what you meant. Yeah, the pasta is a hopeless romantic. 😂
@@nightwing4065. Pasta is always looking for a “great lover”, but also a lover who is very well suited to her, not just any lover ! 😉😀
You should call up San Remo and ask if they want to make a world-class pasta?
Although most top class pastas are made in Italy, I have had a few from elsewhere. Italpasta in Canada makes a premium line that is slow dried and brone extruded that can compete.
I love your advices Vincenzo . when i'm next time in italy i try if i cand find Liguori.
In my home i buy Rummo and De Cecco. Cause i like the quality and it's quite easy to find in 🇦🇹 Austria
Rummo and De Cecco are actually pretty good pasta brands! 😊 Keep enjoying delicious food 👨🍳🍝
De Cecco is really good. If you can find La Molisana, it's a bit cheaper than De Cecco, but much better.
Liguori is available on my favourite market in Ireland, it has been a delight!
La Molisana is my favorite pasta of those avaliable near me. Good pasta makes a huge difference in taste of whole dish.
I love La Molisana, it's a very good pasta brand! Enjoy ky friend 😊
I have a Rustichella d'Abruzzo fusilli col buco in my pantry. Bronze die cut, slow dried at low temp (if I'm translating correctly😊). Lavorazione artigianale. It's from a local Italian market and I have yummy plans for this fun-shaped pasta, so I hope it's good!
I love pasta, i use Rustichella d’Abruzzo pasta and it's always amazing.
Very interesting video.
Would you recommend to make the pasta by yourself each time than buying the cheaper pasta?
Thank you very much, Vincenzo, for sharing your video with us.
I always buy Barilla in my local shop, because it's the best there. Sometimes I buy that blue box which is cheap, but generally prefer trafilata al bronzo (red box or Academia Barilla). It's pale and expensive.
Used what you said to look for and bought Rao's. 2 ingredients, no sodium, slow dried. Made an immediate difference.