As a chef I recommend de cecco it is the best in taste/ body and holds the sauce very well. Also it keeps it's chewiness (aldente) better than the other brands.
DeCecco is my favorite pasta. I love the texture and it is very forgiving in the cooking process, even if you do over-cook it a bit. Garafalo is my next go to... I actually don't care for Barillo pasta. It is not worth the extra money....
I love America's Test Kitchens and now I have my grandson hooked. I have made some of the dishes you have demonstrated and they were so good. You are my go to for small appliances and gadgets. I do like the taste tests, also.
I think DeCecco is passed through bronze dyes, so it has a different surface texture. ATK does a lot of good reviews, but I think they missed the mark on this one.
@@tnthomas1954 If it's passed through bronze dyes, then it can be stated on the label... otherwhise YOU CANNOT! Almost all italian pasta companies have both types.
Chicago... The scene from The Untouchables comes to mind... When the thug tells the bar owner, "It's not made to be good, it's made to be bought!" Hopefully no Italian restaurants were blown up for DeCecco marketing purposes! :0)
It is a good pasta and is reasonably priced, so it makes sense for restaurants. I work in an Italian restaurant in Tel Aviv and we also use DeCecco for our dried pasta.
@@HeyNonyNonymous Perfectly said, As you know nothing beats fresh homemade pasta. So for convenience it’s DeCecco. Enjoy the warm weather in Tel Aviv and be safe.
My favorite is De Cecco, especially their pappardelle pasta. Found the pappardelle by accident on the bottom shelf all dusty on sale. Took it home, cooked it and it is now my favorite pasta. De Cecco has always been the best.
@@williamzame3708 They DID test it; it came in second place. The tasting shown isn't the test, it's just a demonstration of what factors they're considering.
Am surprised DeCeco didn’t make the cut here! Their fettuccine is amazing with pesto or in a true Alfredo sauce (no cream, just Parma Burro and DOP Parmigiano and starchy pasta water).
Supposedly DeCecco was second behind Garafalo in this test. I never tried Garafalo so I don't know how good it is but I suspect it's excellent. Barilla is better than say Ronzoni or house brands but it's not in the same league as DeCecco or Rummo (my favorite).
Lisa, De Cecco came in 2nd, just below the Garofalo. They wrote: "Imported from Italy, these 'big, bouncy ribbons' were the widest we tasted, and tasters loved their 'sturdy,' 'toothsome' snap. Their 'neutral' flavor had just 'a hint of nuttiness' and provided a 'clean,' 'traditional' backdrop for sauce."
@@765respect Delverde uses bronze dies which get heated by friction as the pasta is extruded creating micro cracking on the pasta surface so sauces cling. Look for the buzz word bronze die. Lidia's is very much like Delverde. www.eataly.com/us_en/our-producers/lidia-bastianich
@@frn512 "Alright already! Why don’t you post that comment a few dozen more times?" If someone asks about De Cecco, I'll post factual information about it. If they don't, I won't. Go troll someplace else.
America’s test kitchen seems to do this a lot. I think they’re always flawed for doing this. DeCecco is widely available! They’re unprofessional on many levels as testers.
I can remember when I was a kid that the small supermarket in my very rural area only had prince brand so I grew up on it and is still my go to today. Cheap and reliable for me.
Garafola is an excellent pasta. I buy their elbows and rotini. I like a supermarket pasta called "Dreamfields" when I want penne. It's got great flavor and is slightly chewy. It's my favorite brand but only comes in 7 shapes.
Please consider doing a taste test for Whole Wheat Pasta. I am a diabetic and whole wheat pasta does not spike my glucose level like the pasta you were testing in the video. Thanks!
I am diabetic too but I have not found a whole wheat pasta I like. I keep buying different brands and shapes. No go! I just eat a small amount as a little side dish. About five fork fulls is all, and not gigantic bites either. The salad I eat first is massive so I can be content with a smidge of pasta and a veggie with it or a small amount of meat. I treat pasta, meat and fats like condiments.
@@ditto1958 You're right. I'm in St. Louis Missouri and I've never seen any of the odd ones they show for most of their videos. They might have them at Fresh Tyme or Whole Foods but I don't want to drive 25 minutes to a store to pay 3 times as much as the local grocery stores. The closest Whole Foods to me is about 25 minutes with traffic.
They test them all, but they don't feature them all in the video segments. I think they do this on purpose. These videos (and the TV show they come from) are really just teasers to get you to subscribe to their magazine/website.
They tested four brands (This test was actually done in 2016.), and De Cecco came in 2nd just behind Garofalo. Given its wide availability and lower price I think it's a great buy.
Ronzoni disappeared from SoCal supers a few years ago. Can anyone tell me under what other name, if any, it might be available here? SoCal Pasadena area.
Barilla tastes completely different in Italy . I could tell instantly when they stopped exporting it and started making it from American wheat in American factories. Buy imported if possible; if not, I like Ronzoni or DeCecco.
Barillia actually uses Canadian wheat fwiw....and the difference is marginal at best...they still use Italian equipment...fyi: Barilla Italy utilizes wheat from around the world
Yeah have to repeat - Barilla uses mostly American wheat from the Dakotas even in their Italian/EU factories. The best semolina in the world is considered to come from the Dakotas/Manitoba region and is far superior to European grown flour.
Garofalo (accent on the second syllable, please!) is an excellent brand, De Cecco is another great one. Ronzoni is very common in Italian-American households because it's what was around going way back to 1915...so there is a sort of familiar nostalgia associated with it. Not a bad brand but certainly not as great as the other two I just mentioned.
I'm surprised that neither DeCecco nor DelVerde was included here. Both are better than Ronzoni and Barilla. Heck, I like Mueller's better than Ronzoni and Barilla.
I purchase pasta from Italy because American wheat is hybrid and sprayed with Roundup to dry it. You can't beat authentic Italian brands. Years ago there were some Italian pasta that had been adulterated with plastic powder.
For a regular thickness spaghetti noodle, american beauty and dececco. The others tend to get waterlogged (i dont have a better descriptor of what i dont like just soggy ickness?) theres a flavor i pick up in american beauty that i like even though its not a contender and their vermicelli works better for mexican fideo than the other brands.
For long noodles, I'd choose anything, depending on price. But, for macaroni, I choose Barilla. They got ridges on them, making it easy to cook and forgiving if overdone slightly.
Believe it or not, I've been eating Barilla's whole grain pasta. I know not the same, but it's pretty good. Whole grain pastas are very different from each other. Many are pretty bad.
@@BeeRich33 I know it's been four years but all these pasta comments are just too funny, Why is Joseph in NJ not eating Barilla whole grain pasta anyway? 😆 (And again... I apologize for asking 4 years later... You're probably wondering what I'm talking about.. LOL!)
I'm pretty sure the only brand in this tasting that is bronze die is the Garofalo. I don't buy their fettucce but I do buy some of their other shapes and they are definitely bronze die cut.
Very interesting. I live in Arizona where we grow a Durham Semolina wheat that is highly prized around the world and exported to foreign pasta makers. Borden Co. was a big exporter. So it's interesting that US wheat wasn't as good. Guess it wasn't from Arizona.
He said it was made in Italy, but did he say it was made with Italian wheat? I don't recall. He did say that much of what's made in Italy is made with American wheat so the winner still could be.
De Cecco, best QUALITY for your money. I grew up on Barilla, better than store brand pasta But REAL TALK: if we are buying elbow mac, does it really matter? 😆
*If you care about a little report from an actual Italian:* Barilla might be popular in Italy but it's not by far the best. I don't actually know how many Italians still buy it. And I know for a fact that barilla pasta made outside Italy tastes even worse. Ultimately I don't like supporting barilla. Garofalo is one of my favourite brands and it's one of the best in the whole wheat department. De cecco is a few steps below, but pretty good nonetheless. Pro tip: look for pasta that is cut through a brass form ("trafilata al bronzo") and a long al dente cooking time, at least 12/14 minutes for fettuccine (which shouldn't have any egg, that's tagliatelle)
Homemade pasta is so easy, fast, and cheap to make, and SO much better I just don't why it wasn't included as a control or reference point. Admittedly, I try to cook everything from scratch, so I am probably passing out of the ATK demographic.
I've tried the Garofalo and find that it's virtually the same as the Barilla, which is what I usually buy. I've never tried the DeCecco, mostly because I never see it in my area.
For decades, most of the pasta made in Italy has been made with wheat grown in North America. (America's hard red wheat produces better pasta than did the variety of wheat traditionally grown in Italy.) So, it should be possible to make superior pasta in North America. In theory, the only difference should be the water.
Italian Delverde uses the water from the nearby river. I was under the impression that Europe doesn't use US products bc the US uses EU banned pesticides. Maybe I'm wrong.
I prefer Barilla. It has the best al dente texture and tends NOT to fall apart easily. American Beauty is another good brand, if you can find it. Avoid the cheap, generic, store brands.
I live in Los Angeles and it's difficult to track down high-quality items over mass-market trash. I watched videos on best pasta from Italian chefs and I found one market that sells one of them. And that was an Armenian market. 🤔 The regular grocery stores here would have largely the same things you find I expect. Order over the internet maybe?
Use Ronzoni and save your money! I've used it for more than 30 years and their angel hair is the thinnest, most divine texture if you cook it al dente. I like all their products, and the price is great.
As usual, I have no idea where y'all shop. Barilla is the only brand shown that I have ever heard of. I think Kroger is a nationwide store... maybe you can try shopping there?
DeCecco is _much_ better than Barilla or Ronzoni. As for Barilla being "Italy's most popular brand", don't believe it. That's simply a catchy marketing phrase.
I haven't tried the Garofolo fettuccine, only their spaghetti and it was just average. Not horrible, but just average. Maybe their fettuccine will be better, to be fair I'll have to try. De Cecco is always consistently good, but does tend to cost more. But when you want better results, you have to pay more. Barilla also yields good results. I cook it for less than the time indicated on the box for al dente because I don't like over-cooked pasta, and their cooking time recommendation is a bit much.
I like cook's country bit miffed that christoper kimball is not still there I have a stupid question when I watch you grilling supposedly out side I see no flies,when I grill they come warming
I always buy Barilla. I use to buy Creamette but as I got wiser to cooking I noticed that their pasta is sticky and gummy no matter how you cook it and rinse. Unfortunately when I make large stuffed shells I can't find those in Barilla at any of our local stores and have to buy Creamette.
As a chef I recommend de cecco it is the best in taste/ body and holds the sauce very well.
Also it keeps it's chewiness (aldente) better than the other brands.
Skinner is a cheap pasta from Houston, Texas. If properly cooked it is mighty good.
DeCecco, DeCecco, DeCecco! ❤️
DeCecco is my favorite pasta. I love the texture and it is very forgiving in the cooking process, even if you do over-cook it a bit. Garafalo is my next go to... I actually don't care for Barillo pasta. It is not worth the extra money....
I've been getting the wrong one all along. which one had egg? I don't dislike egg, not a vegan
I love Barilla. 👍 DeCecco is too pricey.
KLM Hooked Moore • Hmm. They’re priced within cents of each other here. DeCecco has been my favorite for over 20 years.
@@gunhedd5375 DeCecco use bronze extrude machine mold and slow drying method?
hobo jump • I think so. The sauce seems to cling better to the pasta because of its outer texture..
I love America's Test Kitchens and now I have my grandson hooked. I have made some of the dishes you have demonstrated and they were so good. You are my go to for small appliances and gadgets. I do like the taste tests, also.
DeCecco is the best! Best texture too.
I think DeCecco is passed through bronze dyes, so it has a different surface texture. ATK does a lot of good reviews, but I think they missed the mark on this one.
@@tnthomas1954 If it's passed through bronze dyes, then it can be stated on the label... otherwhise YOU CANNOT! Almost all italian pasta companies have both types.
100% agree. American made Barilla isn't terrible but it just doesn't hit the same markers De Cecco hits consistently
Almost all authentic Italian restaurants in Chicago use DeCecco.
Chicago... The scene from The Untouchables comes to mind... When the thug tells the bar owner, "It's not made to be good, it's made to be bought!"
Hopefully no Italian restaurants were blown up for DeCecco marketing purposes! :0)
It is a good pasta and is reasonably priced, so it makes sense for restaurants. I work in an Italian restaurant in Tel Aviv and we also use DeCecco for our dried pasta.
@@HeyNonyNonymous Perfectly said, As you know nothing beats fresh homemade pasta. So for convenience it’s DeCecco. Enjoy the warm weather in Tel Aviv and be safe.
Rummo is also great
@@HeyNonyNonymous I'm from Tel Aviv and I'm curious which italian restaurant do you work at? :)
My favorite is De Cecco, especially their pappardelle pasta. Found the pappardelle by accident on the bottom shelf all dusty on sale. Took it home, cooked it and it is now my favorite pasta. De Cecco has always been the best.
I agree! Why did they have it on the table and not test it?
@@williamzame3708 They DID test it; it came in second place. The tasting shown isn't the test, it's just a demonstration of what factors they're considering.
My favorite pasta!
DECECO BY A MILE ,NOT EVEN CLOSE
It's De Cecco, and it came in second place in the actual test.
Amen!
I love Garofalo. I won't turn down DeCecco but Garofalo is my favorite brand now.
Am surprised DeCeco didn’t make the cut here! Their fettuccine is amazing with pesto or in a true Alfredo sauce (no cream, just Parma Burro and DOP Parmigiano and starchy pasta water).
it is all about personal taste and how the pasta is cooked with the sauce that is made. DeCeco is one of the best I have had.
I know its over 2 years ago, but if you see this I'm gonna make fettuccine Alfredo, should I use store bought cream in my sauce?
@@ryanof3004nooooooo
I wish they had told us where De Cecco fell in the ratings because I buy their angel hair pasta and I love how fine it is. Better than Barilla.
Supposedly DeCecco was second behind Garafalo in this test. I never tried Garafalo so I don't know how good it is but I suspect it's excellent. Barilla is better than say Ronzoni or house brands but it's not in the same league as DeCecco or Rummo (my favorite).
I love De Cecco pasta. You displayed the box but never tested it. I tuned in to see how you liked this brand. ???
It's probably in their magazine or behind a paywall.
De Cecco > Barilla > Ronzoni. Barilla is a pretty good domestic brand, surprising she liked that less than Ronzoni.
I prefer Barilla's texture over dececco. Garofalo is my all time fav
They do this crap all the time .Show 7 products but only review 3. Lame. Thumbs down.
Lisa, De Cecco came in 2nd, just below the Garofalo. They wrote: "Imported from Italy, these 'big, bouncy ribbons' were the widest we tasted, and tasters loved their 'sturdy,' 'toothsome' snap. Their 'neutral' flavor had just 'a hint of nuttiness' and provided a 'clean,' 'traditional' backdrop for sauce."
Colavita is a great brand. An old Italian man told me to buy it when he saw Barilla in my shopping cart.
It is, most of the imported Italian brands are superior to domestic pasta.
Delverde is another brand worth eating.
@@765respect Delverde uses bronze dies which get heated by friction as the pasta is extruded creating micro cracking on the pasta surface so sauces cling. Look for the buzz word bronze die. Lidia's is very much like Delverde. www.eataly.com/us_en/our-producers/lidia-bastianich
Even cheap pasta is delicious if cooked properly! During my college days it was the Skinner brand.
DeCecco hands down. Garofalo and Barilla are tied at best for second.
I'm surprised DeCecco wasn't included here. I agree it is best. IMHO Delverde and Garofalo second.
LaMolissana?
@@cisium1184 De Cecco came in second in the actual test.
@@seikibrian8641 Alright already! Why don’t you post that comment a few dozen more times?
@@frn512 "Alright already! Why don’t you post that comment a few dozen more times?"
If someone asks about De Cecco, I'll post factual information about it. If they don't, I won't. Go troll someplace else.
They show the DeCecco box along with the other three brands. Why didn't DeCecco make the review?
America’s test kitchen seems to do this a lot. I think they’re always flawed for doing this. DeCecco is widely available! They’re unprofessional on many levels as testers.
@@jamesdesopo1948 Thank you for your reply.
They review them all in the magazine (or on the website) they just don't taste them all in the TV (TH-cam) segments.
they did…it didn’t do as well
@@bostonrailfan2427
There’s a reason you choose the name EFIN DUMB to describe YOURSELF. It’s sad.
I feel like I'm watching Tim & Eric Awesome Show with the part at 1:00
I can remember when I was a kid that the small supermarket in my very rural area only had prince brand so I grew up on it and is still my go to today. Cheap and reliable for me.
I like each of them and have some now which I am going to cook up with some ground beef, cheese, and a little flour gravy.
Garafola is an excellent pasta. I buy their elbows and rotini. I like a supermarket pasta called "Dreamfields" when I want penne. It's got great flavor and is slightly chewy. It's my favorite brand but only comes in 7 shapes.
I usually go for DeCecco, myself. But I wouldn’t buy Barilla ever. Wouldn’t use it if you gave it to me.
The audience is weirdly into this.
Because it's pasta, carbs, they wouldn't care if they were talking about vegetables. But aside from this yeah, the smiles are creepy.
Infomercial-level creepy. Someone made that decision to have that fluff in there.
Jory Porteous
Oh my goodness, you better hurry and run to your safe space!
BeeRich33
“Infomercial creepy”? Says the guy who looks exactly like Mr. Clean? 😳🙄🤦🏻♀️
I don't like when ATK has the audience participate. They are goofy, over acting and just not needed.
Please consider doing a taste test for Whole Wheat Pasta. I am a diabetic and whole wheat pasta does not spike my glucose level like the pasta you were testing in the video. Thanks!
I am diabetic too but I have not found a whole wheat pasta I like. I keep buying different brands and shapes. No go! I just eat a small amount as a little side dish. About five fork fulls is all, and not gigantic bites either. The salad I eat first is massive so I can be content with a smidge of pasta and a veggie with it or a small amount of meat. I treat pasta, meat and fats like condiments.
De Cecco all the way, always!
It’s a bit frustrating in that they often seem to have more brand options on the table than they test, and then they don’t test the better brands.
D Filice Right! Why?
They test them all. The results are on their website. The videos are just a selection for time’s sake.
And, not this time, but often they have brands that Midwest supermarkets don’t have
@@ditto1958 You're right. I'm in St. Louis Missouri and I've never seen any of the odd ones they show for most of their videos. They might have them at Fresh Tyme or Whole Foods but I don't want to drive 25 minutes to a store to pay 3 times as much as the local grocery stores. The closest Whole Foods to me is about 25 minutes with traffic.
They test them all, but they don't feature them all in the video segments. I think they do this on purpose. These videos (and the TV show they come from) are really just teasers to get you to subscribe to their magazine/website.
my local italian specialty store/bakery has always stocked de cecco pasta since the 1970's, it's the most popular pasta brand here.
Amen! My favorite pasta brand!
Nothing like the good old pasta my Nona mixed, rolled and cut by hand and made with love.
Fresh pasta is something else. In Italy, different dishes call for different pasta, but bronze cut slow dried pasta is actually a luxury.
An audience wildly applauding a studio pasta brand testing. Only in America.
3:19
Lady in the back: "Is that so? Ooooo"
The Crowd reaction shots and sound track are awkward. And this one feels weird to watch compared to your other videos.
Yes, get rid of the audience.
You should have added Gentile, Rustichella D'Abruzzo, Buondonno, and Alce Nero to your taste test.
Why is De Cecco on the table if it’s not in the taste test? I love them.
What about the Dr Cecco? You showed the box.
Charles Maxim in my opinion de cecco is not as good as garofalo but still heaps better than barilla.
@@StellaMariaGiulia I agree. De Cecco, Garofalo, La Molisana and Rummo are some of the highest quality pasta brands here in Italy.
@@grgvv How about some price information on those brands in Italy?
They tested four brands (This test was actually done in 2016.), and De Cecco came in 2nd just behind Garofalo. Given its wide availability and lower price I think it's a great buy.
@@grgvv
But Barilla is still the bestselling dried pasta in both Italy and the US.
Ronzoni disappeared from SoCal supers a few years ago. Can anyone tell me under what other name, if any, it might be available here? SoCal Pasadena area.
Barilla tastes completely different in Italy . I could tell instantly when they stopped exporting it and started making it from American wheat in American factories. Buy imported if possible; if not, I like Ronzoni or DeCecco.
Barillia actually uses Canadian wheat fwiw....and the difference is marginal at best...they still use Italian equipment...fyi: Barilla Italy utilizes wheat from around the world
Yeah have to repeat - Barilla uses mostly American wheat from the Dakotas even in their Italian/EU factories. The best semolina in the world is considered to come from the Dakotas/Manitoba region and is far superior to European grown flour.
Garofalo (accent on the second syllable, please!) is an excellent brand, De Cecco is another great one. Ronzoni is very common in Italian-American households because it's what was around going way back to 1915...so there is a sort of familiar nostalgia associated with it. Not a bad brand but certainly not as great as the other two I just mentioned.
De Cecco for our family.
Yep. De Cecco came in second place in the actual test, and was a few cents cheaper per ounce than the Garofalo.
@@seikibrian8641 do you choose garofalo or delverde?
@@hobojump7651 I usually buy De Cecco, or sometimes Barilla.
@@seikibrian8641 wow thx bro for the info, i read your comment it's slightly cheap options(de cecco) but have good quality.
I like the Garofalo spaghetti noodles from Costco. No odd flavors.
Does a good job of holding onto your sauce, too.
I'm surprised that neither DeCecco nor DelVerde was included here. Both are better than Ronzoni and Barilla. Heck, I like Mueller's better than Ronzoni and Barilla.
In Italy the restaurants when don't do their own pasta they use De Cecco.
De Cecco came in second in the actual test. It wasn't given to Julia because they limited her samples to three.
I purchase pasta from Italy because American wheat is hybrid and sprayed with Roundup to dry it. You can't beat authentic Italian brands. Years ago there were some Italian pasta that had been adulterated with plastic powder.
If it tastes like plastic, it probably is.
Home made is the Best!!!!
Jack does a great job
I usually buy Barilla but tried Colavita and it is now my choice....Both are good but the Colavita is more good....LOL
Its the easiest type to make at home. Doesn’t take long or much ingredients ... make it yourself. So worth it
DaVinci brand fettuccine and linguine is pretty good.
For a regular thickness spaghetti noodle, american beauty and dececco. The others tend to get waterlogged (i dont have a better descriptor of what i dont like just soggy ickness?) theres a flavor i pick up in american beauty that i like even though its not a contender and their vermicelli works better for mexican fideo than the other brands.
The barilla is my most favourite gluten free pasta brand in Canada! Love it
Love these testing videos, Thanks
For long noodles, I'd choose anything, depending on price. But, for macaroni, I choose Barilla. They got ridges on them, making it easy to cook and forgiving if overdone slightly.
Garofalo does as well. For extruded pasta Garofalo is hands down the best pasta I've ever bought.
I don't know how ridges would make it more "easy to cook" than ones without, but it does help sauces stick better.
@@KenS1267 extruded in bronze mold?
@@hobojump7651 Bronze die, yes.
@@KenS1267 Thanks.
Garofalo/Barilla, both great pastas that I support. 👍🏻
Try De Cecco it’s really good.
@@Appaddict01, I have and it’s good too.
I get it at Costco
These are such helpful videos
DiCecco...love DiCecco...but I was raised on Prince or home made.
I don't put to much stock in ATK results. They tend to be superficial and incomplete.
Rao's is the best
Believe it or not, I've been eating Barilla's whole grain pasta. I know not the same, but it's pretty good. Whole grain pastas are very different from each other. Many are pretty bad.
I don't believe you've been using Barilla's whole grain pasta.
@@BeeRich33 I know it's been four years but all these pasta comments are just too funny, Why is Joseph in NJ not eating Barilla whole grain pasta anyway? 😆 (And again... I apologize for asking 4 years later... You're probably wondering what I'm talking about.. LOL!)
@@bearpawz_ That's exactly what I'm talking about. Heh.
@@BeeRich33 Thank you BeeRich33 !! ~~ 🤗
Decades ago Consumer Reports tested dried pastas. Their conclusion was that any differences are negligible. I buy whatever is on sale.
@dsnyoutube Pasta then: wheat flour and water. Pasta now: wheat flour and water. Yep, some mighty big changes.
That's because you are a Philistine.
@@cisium1184 Only on my father's side. On my mother's, I'm Italian.
Basically look for anything that says "Bronze die cut"
I'm pretty sure the only brand in this tasting that is bronze die is the Garofalo. I don't buy their fettucce but I do buy some of their other shapes and they are definitely bronze die cut.
Just as important is the slow drying.
where did de cecco come in then?
It's my favorite!
Second....It’s so good.
Very interesting. I live in Arizona where we grow a Durham Semolina wheat that is highly prized around the world and exported to foreign pasta makers. Borden Co. was a big exporter. So it's interesting that US wheat wasn't as good. Guess it wasn't from Arizona.
He said it was made in Italy, but did he say it was made with Italian wheat? I don't recall. He did say that much of what's made in Italy is made with American wheat so the winner still could be.
De Cecco, best QUALITY for your money. I grew up on Barilla, better than store brand pasta But REAL TALK: if we are buying elbow mac, does it really matter? 😆
aww i clicked on the thumbnail because i was curious where dececco would rank :D
Good show
So there’s a photo of the De Cecco but it’s not tested?
I love all Barilla pastas. They don't get mushy.
*If you care about a little report from an actual Italian:*
Barilla might be popular in Italy but it's not by far the best. I don't actually know how many Italians still buy it. And I know for a fact that barilla pasta made outside Italy tastes even worse. Ultimately I don't like supporting barilla.
Garofalo is one of my favourite brands and it's one of the best in the whole wheat department.
De cecco is a few steps below, but pretty good nonetheless.
Pro tip: look for pasta that is cut through a brass form ("trafilata al bronzo") and a long al dente cooking time, at least 12/14 minutes for fettuccine (which shouldn't have any egg, that's tagliatelle)
Actual Italians are usually so slavish about the way they cook though. They refuse to think outside the box
Homemade pasta is so easy, fast, and cheap to make, and SO much better I just don't why it wasn't included as a control or reference point. Admittedly, I try to cook everything from scratch, so I am probably passing out of the ATK demographic.
There's not really any flavor advantage to homemade hard wheat/semolina pasta over dried, the only real difference is if you get into egg pastas
I don’t like fresh pasta because it can never be al dente.
@@TheIkaika777 tq for sharing.
Garofalo is carried by Costco and it about a $1 a package and it the best pasta!
I came here to say that... the Garafolo spaghetti is great, and pretty cheap.
I've tried the Garofalo and find that it's virtually the same as the Barilla, which is what I usually buy. I've never tried the DeCecco, mostly because I never see it in my area.
For decades, most of the pasta made in Italy has been made with wheat grown in North America. (America's hard red wheat produces better pasta than did the variety of wheat traditionally grown in Italy.) So, it should be possible to make superior pasta in North America. In theory, the only difference should be the water.
Italian Delverde uses the water from the nearby river. I was under the impression that Europe doesn't use US products bc the US uses EU banned pesticides. Maybe I'm wrong.
Potentially a big difference.
I prefer Barilla. It has the best al dente texture and tends NOT to fall apart easily. American Beauty is another good brand, if you can find it. Avoid the cheap, generic, store brands.
The only American Beauty pasta I ever see around my neck of the woods is their egg noodles.. Makes great beef stroganoff. 😋
Why is it lately that the brands that win the taste test I have never seen in the stores in Minnesota.
I live in Los Angeles and it's difficult to track down high-quality items over mass-market trash. I watched videos on best pasta from Italian chefs and I found one market that sells one of them. And that was an Armenian market. 🤔 The regular grocery stores here would have largely the same things you find I expect. Order over the internet maybe?
Barilla fini linguine all the way for me!!!
DeCecco is great. I still refuse to buy Barilla after their CEO's hateful comments.
That's funny bc I won't buy any pasta _without_ hateful comments.
GMO free? Organic?
Where the heck is De Cecco???? I don't put any stock into what they say anymore, except I still like Jack.
De Cecco for me.
Use Ronzoni and save your money! I've used it for more than 30 years and their angel hair is the thinnest, most divine texture if you cook it al dente. I like all their products, and the price is great.
As usual, I have no idea where y'all shop. Barilla is the only brand shown that I have ever heard of. I think Kroger is a nationwide store... maybe you can try shopping there?
I like Kroger for a lot of things, but it has the weakest pasta selection of any supermarket I've ever been in.
All things md blue crab and old bay seasoning
I prefer coltivita.
I think they already narrowed it down to what was top three
De Cecco came in second.
The nicer pasta does not fully shine without adding sauce! The bronze die pasta allow for more sauce to cling to the pasta.
DeCecco is _much_ better than Barilla or Ronzoni. As for Barilla being "Italy's most popular brand", don't believe it. That's simply a catchy marketing phrase.
Some brands not available here
I haven't tried the Garofolo fettuccine, only their spaghetti and it was just average. Not horrible, but just average. Maybe their fettuccine will be better, to be fair I'll have to try.
De Cecco is always consistently good, but does tend to cost more. But when you want better results, you have to pay more. Barilla also yields good results. I cook it for less than the time indicated on the box for al dente because I don't like over-cooked pasta, and their cooking time recommendation is a bit much.
De Cecco, period.
It’s just a conduit for the sauce for me. I don’t think testing noodles plain would translate to a meaningful difference.
If you’re making oil based sauces where the noodle really stands out. It can make a big difference.
I like cook's country bit miffed that christoper kimball is not still there I have a stupid question when I watch you grilling supposedly out side I see no flies,when I grill they come warming
I always buy Barilla. I use to buy Creamette but as I got wiser to cooking I noticed that their pasta is sticky and gummy no matter how you cook it and rinse. Unfortunately when I make large stuffed shells I can't find those in Barilla at any of our local stores and have to buy Creamette.
I like Meijer brand
What about 00 pasta? Can you find it in US?
I believe OO is the type of flour used in making good pastas, isn't it?
I think that I'll try the winner.
DeCecco is the best
is it better to make your own????
I feel like I'm watching the Schticky informercial.
excellento job Bridget
You didn't try my favorite, Prince?
It drives me nuts that they don’t talk about all the items the have on the counter. Just at least mention DeCecco.
Hate the use of the audience. That, and the glad-hand male reviewer make it look like a Ronco ad.
I almost choked laughing out loud at the Ronco flashback. Thank you for that!