I always buy Packaged fresh egg pasta from the Fridge imported from Italia. (Linguini, Tagliatelli) Package it to single Portions and bag it then freeze it. Easy good Pasta in 3 minutes cooking tiime. If not De Cecco is always a staple to have
Funny enough-here in Slovakia Molisana is not big but cheaper than Barilla. Barilla is the "premium". The peoplehere do love smooth pasta and Barilla is smmoother
@@vincenzosplate I have used all of the comercial brands, and i cant belive how Garofalo is only 5? I think its the best of all of them, you never gave it a score in the video, what would you give it?
I dont think he ranked Garafalo but he said its sometimes the same price as barilla and called "artisan" which Barilla isnt., and preferred it over Barilla. I wanted him to rank it as this is one of the few listed brands available consistently where i am.
Thanks for sharing the ratings! It's interesting to see how different pasta brands compare. It's helpful for making choices based on personal preferences. Keep experimenting and finding your favorite brand! 🍝👍
We have the same pasta situation in the USA. Shortly after moving here I had stomach problems whenever I ate pasta. I did some research and decided to buy pasta imported from Italy. Surprisingly Walmart carries Mascierelli, one of the preferred brands you mentioned, and that’s all I buy now - no more stomach problems. Even the pasta water is better which I use in spaghetti aglio i olio and to thicken soups. Thanks for your advice.
The flour matters. My fried is very glute intolerant. Bread, pastry etc all gluten free. But when I tool her to the Korean bakery she had no ill effects. My Chinese friend's mom insisted on Korean flour instead Chinese and I found out it was a lower gluten variety. Also European flower is not bleached.
Italian: 'It's not really good, but you can buy Barilla if you want a cheap brand'. The rest of the world: 'I'm gonna splurge on this expensive Barilla pasta tonight'. 😂 Fun fact: As Germans we feel the same way about beer.
@@vincenzosplate I appreciate you mentioning Barilla. When I was still in the Philippines, good pasta brands were hard to come by, and San Remo and Barilla were the "top tier" brands for me. San Remo is available everywhere, Barilla, not so much. I don't buy Barilla because it's expensive. And you can only purchase artisanal pasta brands in high-end specialty stores, which cost a fortune. Here in the US, my go-to brand is Barilla. But after learning these things about pasta, I try to steer away from Barilla as much as possible. I now buy De Cecco, Rummo, La Molisana and Rustichella =)
THANK YOU Vincenzo. Subscribed and liked. Vincenzo, my Grandma came over to California from Italy back in the 1930s. Hardly spoke any English, but enough to get by.. Bless her heart, she used to make her own home made pasta and sugo for the boys every Sunday. She did this even up to age 90. She rolled her own pasta dough by hand and cut the strands with a knife. Modone! the best! She past away in the early 1980s. I'll remember her with the love she put in her cooking, absolutely, Grandma, absolutely! So now, years later, here I am in good ol Texas, y'all. I'm 73 bur still 100% Italian, lol. Our local market, HEB, carries the la Molisana brand. Thank you for that suggestion Vincenzo, Thank you. rocket
If you're in a bigger city in TX try Central Market. I was delighted that my store here in Austin has Del Verde, Liguori, and Di Martino, as well as a few of the artisanal ones he mentioned.
As someone who started learning about Italian cuisine through your channel, this is such a great video! Excited to try some of your recommendations and see the difference 😄
You have listeners all over the world, I m from Norway and love your videos. In our shops there is very little italian food to buy. Where can I buy for instanse pecorino and good pasta on line. Pls tell!
2 months ago I switched from barilla to Rummo and De Cecco and I really started to enjoy pasta again. Most people think Barilla is quality in France but I clearly can't go back to it now
Funny enough, my kitchen is stocked with La Molisana. Did not know anything about the brand, picked it because it was white, not yellow, and have heard you talking about buying white pasta in previous videos :)
You were right Vincenzo! I have Barilla in my cupboard but after watching this I saw that in the store they have La Molisana and I tried it - ITS MUCH BETTER. Also, ITS CHEAPER than Barilla haha, thank you Vincenzo, I had honestly no idea what pasta to buy so I went for the blue one.
I live in Poland and you see Barilla on supermarket shelves BUT I'm very pleased to see that nearly all of those good quality commercial brands are available online. Thank you Vincenzo for the help enthusiam friendliness and advice!
I don't eat Pasta all the time, usually I use Barilla or De Cecco but after a trip to Italy and buying a brand calld Pastificio Gentile it really opened my eyes as to how much better pasta could really be. It was the same when I experienced real maple syrup instead of "pancake syrup" or real wasabi from a true sushi restaurant. Unfortunately, it's not available in the states so I have to buy it online at a $9 premium. I still buy some because it's just amazing.
Thank you for this Vincenzo! I have been thinking of trying other quality pastas but not sure where to start. We mainly use De Cecco, but have been skeptical to try others in the supermarket. A tip I can give other viewers is to wait until your pasta of choice goes on sale and stock up. That way, you have pasta whenever you want, and you don't have to pay full price to get it.
20+ years ago I worked in a top Italian restaurant owned by Enzo Mauro .Amongst other things we were in The Sunday Times in England and had many famous regular customers . All our ravioli pasta was made fresh . Any pasta bought in was always De Cecco . I still eat it now at least 3 times a week. Love it ❤.
La Molisana is amazing for the price - you can usually get it at the same price as store brand low grade. I feel vindicated for trying it and switching to it. Thanks for this video Vincenzo!
@@vedranzilic989 I was surprised too that this is such a good pasta and sold cheaper than store brand at Albert Heijn. Just goes to show: cheaper doesn’t always mean lesser quality! Here in The Netherlands we have a store called Xenos, comparable to Cost Plus World Market in the USA, where I found the Di Martino and Garofalo pastas, being sold at low prices. Great to know I can buy these with peace of mind! Grazie, @Vinzenzo’s Plate!
In my local supermarket I usually buy La Molisana, they have the organic version and it’s quite good. I also have a whole grain one called Alce Nero and I love it. Also, in my local market there’s an Italian family that sells either dry and fresh pasta, all hand made ☺️
Nothing surpass the quality of Italian hand made fresh pasta, all made with only Italian ingredients and made by pastachutos from Italy..That's the real deal!!
Hmm .. organic pasta. I’m sure Italians laugh when they hear this.. when the acid rain falls on the wheat...does it not fall on all ‘.. or just the plain wheat
Vincenzo is just so obviously an EXPERT when it comes to pasta. Such an awesome video too. On way to Roma and I am so glad I stumbled upon this genius!
Oh, you're headed to Roma? 🇮🇹 Lucky you! So happy you found my pasta video helpful. Can't wait for you to experience the magic of authentic Italian cuisine firsthand. Safe travels, my friend! ✈️
I am so glad you love La Molisana too, Vincenzo. I used to buy San Remo, but after discovering La Molisana at my local Woolies shop a few years ago, I have been buying that ever since. I love their rigatoni and penne especially. I also was also recently introduced to Rustichella d'Abruzzo. I love their bucatini pasta! Thanks for this informative video, Vincenzo!
La Molisana is a great brand, brother. It has an amazing quality of their pasta noodles and it doesn't easily gets overcooked. That is why it's part of my top brand options.
He is right about the appearance, the lighter ones take their time to dry them. It is like the difference between a real aged Greek Yogurt like Fage and sour ones like Chobani which use acid to curdle the milk. Crème Fraîche. or Marcarpone vs cottage cheese or Aged Cheddar vs Velvetta/American.
I would like to thank you very much! Today I must have spent at least 3 hours watching your videos and taking notes. I purchased quality pasta and olive, started with something simple fettuccine. I came out just like the star 5 restaurants.. My confidence is at an all time high. Thank you for sharing years of wisdom and skills with us.
I'm thrilled to hear that you enjoyed the videos and found them helpful! It's wonderful to see your confidence soar and your fettuccine turn out like a 5-star restaurant dish. Keep up the great work, and if you have any questions, feel free to ask! 🍝👨🍳
WOW!!! This is a fabulous video! Thank you Vincenzo!! This is the first time I have heard any explanation of how to select a great pasta. I'm old, retired, and live in a small USA town. I buy De Cecco when it's available. Otherwise it's Barilla. I eat pasta almost every day. I make my own sauce with San Marzano tomatoes. I used to make my own egg pasta, but now I'm too lazy. I can't figure out how to determine which pasta shape is "proper" for which sauce. I would sure appreciate a video like this one that explains how to select a pasta shape. In other words...why is clam sauce served on linguine instead of spaghetti or fettuccine? I'm new to your channel, but I really enjoy your enthusiasm for this food. SUBSCRIBED
I know this video is a little old now but thanks for this. I’ve never really thought about pasta quality before but I will now. Pasta is like every other ingredient in a dish. The better the quality, the better the dish (as long as you use the correct techniques) I didn’t realise you was in Australia. Love your videos and have learned a lot since I started watching
Hey there! Thank you for sharing your thoughts on pasta quality. It really does make a difference, doesn't it? By the way, I'm based in Australia but I'm glad you're enjoying my videos and learning from them 😊
The local grocery stores have been upping their pasta game recently. I have been able to get De Cecco for the last 6 months and I really love that pasta. Today I made carbonara and I found Rummo pasta in my local store. I can see the difference with Rummo. It has a really nice texture and flavor. I hope they keep selling Rummo and De Cecco here I love both brands.
Thank you for sharing your experience with Rummo pasta, it's great to hear that you enjoyed it! 🍝 Keep up the pasta exploration and let me know if you try any other great brands. 😉
Thanks for the informafive video, Vincenzo. As a novice to Italian cooking, I began experimenting with store brands pasta products but didn't care for the end product. Therfore, I decided to only buy high quality Mada In Italy pastas. Please don't get the locally made pasta with the phoney Italian sounding names. Same applies to tomato products. Now, I only buy La Molisana, De Cecco and Rummo pastas and De Cecco lasagna noodles. So I try to take advantage of supermarkets special sales (buy one get one free) and stock up.I do the same with Mutti passata. The most interesting thing about La Molisana pasta (Rigatone, Penne) is the pasta retains its al dente texture regardless of how long the pasta is baked or heated afterwards! Another tip when preparing a pasta meal is to buy good quality cheeses either from specialty shops or online. Please don't get that supermarket preshredded mystery cheese. Buy bulk and shred and grate it at home.
Inspired by your channel, I have now tried many pasta brands that I could get here in Germany. For years I have been using De Cecco, Granoro and Rummo exclusively. Now I have tasted the following brands for a long time: Martelli, Cocco, La Molisana, Alica, Michele Portoghese, Faella, PMC (Apulia): The "Senatore Capelli" spaghetti from Faella is currently my favourite. Followed by Martelli (Penne), Alica (Busiati), Guiseppe Cocco (Penne Rigate), Michele Portoghese (Mafaldine) and the Capunti from PMC. Just a few months ago I thought De Cecco was the measure of all things, which has changed thanks to your channel. However, I make all types of pasta that are filled, contain egg or lasagne sheets fresh myself. Many, many thanks again for your inspiration, which has taken my pasta experience to previously unimaginable heights.
I've bought a Di Martino Linguine pasta over here on Brazil for super cheap. With it i was able to make an Linguine Al Pesto that was the best one that i've made and eaten in all of my life. 450g of pasta in one sitting. The pasta is superb!
Surprised to see La Molisana, here it costs quite less than Barilla or Panzani. But on the other hand glad to hear that there is a reason for why I prefer it over other store brands :)
Here in Canada, for many, many years, all we pretty well had for pasta, was from "Catelli" out of Montreal, started by a Carlo Catelli, who came from the Lake Como area of Italy, over 150 years ago. It's only been in the last maybe 20 years, that we started seeing the Italian brands like "Barilla" - they advertised on TV quite a bit too, then we started seeing "De Cecco", "Garofalo" and "Delverde" in the more major grocery stores, all of which you mention. One Italian brand I've come across lately that you've not mentioned is - "PastaZARA" from the Treviso/Veneto area. They have a lot of shapes available, which always makes a dish interesting. I love your videos and would love to take one of your tours to the Abruzzo area! I'm not Italian at all, but I think Italian food is the best! As is Italian wine - my favourite being Montepulciano d'Abruzzo! Ciao!
Unfortunately I can't find any of your top 10 in the grocery stores around me but you did help me an awful lot at picking the right one when I go shopping. And now I feel validated when I buy DeCecco over Barilla 😆
This was so fun and interesting to watch. Thank you! And I loved the GORGEOUS packaging of so many of the pastas you featured! ps Have you ever done a review of best olive oil brands? Wld love to finally know the best affordable options!
Hi Vincenzo! I used Barilla Pasta (up to now). I saw your video and found De Cecco Pasta in my local supermarket. This pasta is much better than Barilla. I started to look for your preferred brand La Molisana. I found a supermarket specialized in italien food here in Hamburg, Germany that carries that brand. I am going to drive over in the next weeks to fetch a packet to tes them. Many thanks for your video that lead me to better pasta Martin
Grazie Vincenzo. I live in southern France, a short train ride to Ventimiglia. I will definitely take your recommendations with me next time I go. Mi piace andare la per praticare il mio italiano e anche fare la spesa per i prodotti italiani. Now I will actually look like I know what I am doing. E, se ricevo un complimento sarò sicuro di dire, Vincenzo mi ha insegnato.
Absolutely! 🍳🥗🍝 I'll definitely consider doing a series on breakfast, lunch, and dinner recipes. Stay tuned for some mouthwatering meal ideas for you and your family!
I just ordered a bag of Mancini Mezze Maniche today and plan to go through your recommendations for all those I can find. I regularly purchase Rusticella (love their orecchiette.) In the US, Barilla now sells Al Bronzo in a red box As the name implies it’s cut with bronze dies. I’ve tried the Mezzi Rigatoni and it’s not bad. The sauce main ingredients are anchovies, tuna, capers, crushed red pepper and lemon. Everything gets settled in the shorter rigatoni and is delicious!
I'm so happy we get LaMolisana here in Germany. It's one of the best I've ever used - very forgiving with the cooking time and for the price there's nothing better.
Barilla Bronze Cut is pretty good, i have to say i never looked at pasta as premium or not but i tried it once and i could feel the texture. I now buy only bronze cut.
I've seen that much of the Barilla now being sold in the US is from US grown wheat. Sometimes you can find the Barilla made in Italy. So read the labels carefully.
Woderful video! Thank you Vincenzo. Here in the states at a regular grocery store you see Barilla and other generic brands. Another common brand is Ronzoni. I grew up on that in NY. I always thought it was good. We also see fresh pasta being sold usually at a stupid price. I'll make an effort to search out these better brands you spoke of. A buck or three for better pasta? I'm in. A meal should be loved if possible.
I know i'ts already 1 year ago that you posted it, but I am always coming back to some of your videos. Up until now I have been buying De Cecco and depending on sales sometimes also other brands. I live in the south of Germany, so I am very close to Italy, and sometimes we even only go there for a day or two and on our way back a big shopping spree. Also I work for a large Italian employer and most of my colleagues are from Italy and they always bring something when they get back from a home visit. Now today I saw a sale on La Molisana Pasta (trafilato al bronzo - so I am assuming that is a good sign), and I guess I will be stocking up on these big time! They offer 500 g for EUR 0.88 (so 88 Eurocents), which is a really good price. It is their introduction price (at a certain supermarket, where they will be stocked from now on). I used to buy La Molisana before also, but it was always a bit more on the pricier side - but pretty much the same as De Cecco. A week ago we found them for a good price also (EUR 1,11) and I bought three packs, already made one and it was very delightful. In fact I thought it was better as De Cecco. So I guess with your information and my first test I will now be on team La Molisana! Thank you for these recommendations you always give. And I am just lucky to live so close to Italy and being able to get almost everything here for a decent price.
My tastes have changed since I was a young child. I've gone from Franco-American Spaghetti to DeCecco and Rao's Tomato & Garlic. What a long strange trip it's been! Great video! A real education. A key point that I've learned is to look for jarred sauces with zero added sugars. This tells me that the tomatoes are of the highest quality. Thanks again.
Thank you Vincenzo for this video. All three of your favorite pasta can be purchased on Amazon.😛. When I went to Italy my favorite was Martelli pasta I had in Pisa.
It’s true for sure, about there being clear differences between brands. I grew up on the absolute cheapest trashy pasta because we were very poor. Now we have more money to spend I’ve tried better brands and I have to say: the difference was stellar to me, and made pasta, ravioli and lasagna sheets myself and it was even better! we only had a round oven tin This one time so I made the lasagna sheets rounds as big and perfectly fitting into the pan and we had round lasagna for a while! My mom still thinks the lasagna with home made sheets was the best she had from me thus far. It still scares me to prioritise quality over quantity when it comes to finances, but I feel like your channel is definitely helping me with that and it makes my life a lot richer.
Barilla uses the same production techniques as the regular store brands. You just pay for the name. If you spend just a bit more, you get slow dried noodles, made with bronze moulds.
This video changed the way I eat pasta. Ages ago I used to buy San Remo, then I moved on to Barilla. Ever since I watched this video though, I have only bought Cucina Matese, Liguori, Delverde, and La Molisana. Also, Woolworths has La Molisana but in different packaging, because they have an agreement with them. It is blue and brownish beige. Thanks :)
Most supers in the U.S. have Barilla, Ronzoni and Prince (both U.S. based I believe), plus a bewildering selection of imported pasta from Italy. I've seen DeCecco and Rummo on the shelf, but I'll check other Italian imports as well. Thanks for the info!
Great to hear that you found the pasta information helpful! It's fascinating to see the variety of pasta options available, both domestic and imported. Feel free to explore and experiment with different brands and types. Enjoy your cooking adventures! 👨🍳🇮🇹
Ive been watching your videos for a year now and i'm proud to say that the pasta i always choose where i live happens to be one of your recommendations because of your video teachings even before this video , it gives me the right knowledge on how to notice a good quality pasta. Continue doing your amazing work Vincenzo
In Canada we get Divella, Molisana, Devecco,Barilla and some others but I agree Molisana is good , Divella has a spicy spaghetti which is really good . We also get an Artisan pasta whose name I forget which is packed in paper packs , not cardboard or cellophane which is really good. Most pastas look like mass produced and really not worth buying, I’d rather pay a little more and get the good stuff as it simply tastes better. Thank you for making this video, it’s been very helpful.
@@vincenzosplate exactly, now thanks to you your subscribers know how to choose the right pasta. I wonder if you are aware there is chick pea flour pasta and spelt flour pasta as well. I would like to have your opinion on those. They both taste good but the chickpea flour is particularly good .
@@Ruthlessor that is decent enough brand and easily available in the Italian grocery in my city. They have a wide range of products but so much I can’t even find since the pandemic 🙁
Tonight I’m having La Molisana Traviata Al Bronzo paired with Tenuta Fragassi Vodka and Tomato Sugo. Vincenzo, you have changed my pasta game for life ❤
Thank you for your kind words! I'm glad you enjoyed the Pasta 101 video. It's always great to discover new brands that enhance the cooking experience. 🍝😊
I tried your recommendations and I haven’t looked back. Pasta was silkier and just a whole lot different in the mouth. I used to go Barilla but have gone for the ones you recommended higher and you are so right about the difference even with commercial brands Cucina Matese was a great recommendation as it’s in my price range but absolutely is a good quality pasta brand
I'm thrilled to hear that you enjoyed the recommendations and noticed a difference in the texture of the pasta! 🍝 It's great to explore different brands, and Cucina Matese is indeed a fantastic choice for both quality and affordability. Happy cooking! 👨🍳🇮🇹
Thank you Vincenzo!!!!! Now I know which pastas to support & enjoy!!!!!! Yum 😋 You never fail to provide us with the best advice as usual!!!!! Grazie‼️😋🌹😋🌹
Attention to all german buyers! There are two DelVerde brands here in Germany. One is the original from Italy, and one is a rebranded low quality Buitoni. In Italy they don't even know that Buitoni makes Pasta, Buitoni is there known for buscuits, etc.. The rebranded Pasta is often to be found in Discounter Supermarkets like LIDL, etc.. You can only see it with the packacking, although the look very similar.
Where I am in the states the common brands (not getting into store brands) are Barilla, Prince, and to a lesser extent DeCecco. Ronzoni, Rao’s, and Divalla are also gettable without to much trouble. Ronzoni is junk. And then Divalla is next up. Barilla and Prince I would consider nearly indistinguishable. Rao’s I’ve never had, too dang expensive. DeCecco is my favorite. DeCecco is on sale constantly, usually for only .01 more than Barilla.
I come from a tiny country, Malta. Happy to say that Molisana is a staple. But have access to Benedetto Cavalieri and Gentile. Sublime quality these last two.
How wonderful to have access to such exceptional pasta brands! 🍝🇲🇹 The flavors of Malta combined with the excellence of Molisana, Benedetto Cavalieri, and Gentile pasta truly create a sublime dining experience. Enjoy the best of both worlds in your delicious dishes! 👨🍳👌🌟
here where i live you don't have many types of pasta, but at Kafuland, i found La Molisana, and it is on another level than barilla pasta that you find in every store. i made a list on my phone, so whenever i go to other shops in other towns, i look for better pasta. thank you vincenzo oh... at some point you talk about how the better pasta absorbs water better... the first time we made la molisana, we used the whole pack 500g, it grew, a lot and ofc, 3 people were unable to eat it in 1 serving... it was too much
Good job finding a good quality pasta to try because finding one takes time since it's difficult to find. But cooking with high-quality ingredients changes the game entirely; it tastes nothing like the previous pastas we adored. Next time, reduce the water so it doesn't expand as much; that type of pasta is very porous, which causes it to absorb more water, but reducing the water helps avoid that.
I usually make my own fresh pasta, but when I do buy dried pasta, I’ve found that almost all imported pasta from italy is fine so long as it is BRONZE DIE CUT. The issue with brands like Barilla is they use teflon dies to cut the pasta, and the pasta is too smooth.
Yes, fresh and dried pasta are NOT interchangeable. Fresh is great if you're making a meaty ragu, for example. But for a lot of pasta dishes - including most of the classics - any chef will tell you dried is actually better. @@tomawaknawak
after watching this video of yours with Alex's pasta guide, I only buy Molisana (if I can) or Rummo. I live in Hungary in a small town so I have to order online (and I do big batches, like 50 pcs of various pasta and like 30 pestos and sauces, maybe some guanchiale and DOP cheese), but since that my whole family is literally addicted to good quality italian pasta. First I told them to try this and that, they said well, "okay, but pasta is pasta, right?" And then they fell in love
I live in Mexico, I love Italian pasta, but unfortunately here it is very difficult to get ravioli, which is what fascinates me, I only bought Barilla because of the advertising and because it is the easiest to find, I would also love to get Parmigiano or burrata cheese , but it's very expensive, no consequences for being born in the third world I think, 😞, you don't know how much I envy you in terms of pasta, cheese and pizza, let alone Italians, #ForzaItalia 🇮🇹♥️💪
I do hope you'll be able to find those really soon and experience the joy in these higher quality ingredients. But yup, for now... you can definitely just use those. I understand how difficult it is to look for those kinds of brands out there because it is not readily available in people's grocery stores.
Love everything you put out here and support your efforts in teaching and giving our eyes candy, now would you please consider giving us a lesson or your opinion on pasta that are whole grain, wheat, basically the ones that are low carbs, sodium and low fat. The more healthier and great decent affordable quality. Again love you and thank you.
Closely matches my pasta choices in Australia. With experience one can fairly reliably gauge the quality just by looking at the dry pasta - not only the colour but also the texture. The worst supermarket brands often already have cracks in the pasta in the packet (easiest to see in penne or tortiglioni, or you might see crumbs from chipping in fusilli). That should be an instant red flag.
Thank you Vinzenso! With this guide I have been able to upgrade my pasta game tenfold! The price increase between the worst pasta and the better ones on this is soooo worth it! Like you say they have the passion. No passion no flavor!
You're very welcome! 😊🇮🇹 I'm thrilled to hear that the guidance has elevated your pasta game. Investing in quality ingredients, like the excellent pasta brands, truly makes a difference in flavor and overall satisfaction. Passion is indeed the secret ingredient that brings out the best in Italian cuisine. Keep enjoying the culinary journey and the delightful flavors! 👨🍳👌🌟
@@vincenzosplate Thank you sir, i will. You have inspired me to try so many new dishes, and i love how methodical you are in demonstrating your technique, it makes it so easy to learn. And once again this tier list made me able to see what stores in my country (Sweden) that even have any of the brands. Rummo seems the best i can find where i live, if there is any brand that you feel is worth going out of your way for, like ordering online I'm all ears, and any suggestions where to find it that ships across Europe would be very appriciated
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What is your favourite Pasta brand?
De Cecco
Garofalo... de Cecco....Rummo
I always buy Packaged fresh egg pasta from the Fridge imported from Italia. (Linguini, Tagliatelli) Package it to single Portions and bag it then freeze it. Easy good Pasta in 3 minutes cooking tiime. If not De Cecco is always a staple to have
La Molisana
De Cecco
Now I have to tell my boyfriend he's always been right about buying La Molisana instead of Barilla 😑🤣 Thank you Vincenzo!
Hahahahaha 🤣🤣🤣 you have the best boyfriend
🤣
La molisana is terrific I just started using it as well.
I already knew that but my girlfriend she pasta way 😔
Funny enough-here in Slovakia Molisana is not big but cheaper than Barilla. Barilla is the "premium". The peoplehere do love smooth pasta and Barilla is smmoother
Summary of Video. Thanks for the great work!
Commercial
---------------------
Barilla 5
Garafalo 5
Granolo 6
De Cecco 6.5
Liguori 7
Rummo 7
La Molisana 7.5
Di Martino 7.5
Delverde 7.5 or 8
Premium
----------------
Masciarelli
Verrigni
Afeltra
Benedetto Cavalieri
Martelli
Monograno Felicetti
Top 3
--------
Mancini
Rustichella d'abruzzo
Guiseppe Cocco
wow thank you for this accurated summary
@@vincenzosplate I have used all of the comercial brands, and i cant belive how Garofalo is only 5? I think its the best of all of them, you never gave it a score in the video, what would you give it?
I dont think he ranked Garafalo but he said its sometimes the same price as barilla and called "artisan" which Barilla isnt., and preferred it over Barilla. I wanted him to rank it as this is one of the few listed brands available consistently where i am.
Divella: 3
Barilla: 5
Granoro: 6
De cecco: 6.5
Rummo: 7
Liguori: 7
Di martino: 7.5
Molisana: 7.5
delverde: 7.5-8
Thanks for sharing the ratings! It's interesting to see how different pasta brands compare. It's helpful for making choices based on personal preferences. Keep experimenting and finding your favorite brand! 🍝👍
I find fascinating how much difference one point in this scale makes... La Molisana is so much better than deChecco for example... And Barilla... Omg
We have the same pasta situation in the USA. Shortly after moving here I had stomach problems whenever I ate pasta. I did some research and decided to buy pasta imported from Italy. Surprisingly Walmart carries Mascierelli, one of the preferred brands you mentioned, and that’s all I buy now - no more stomach problems. Even the pasta water is better which I use in spaghetti aglio i olio and to thicken soups.
Thanks for your advice.
The flour matters. My fried is very glute intolerant. Bread, pastry etc all gluten free. But when I tool her to the Korean bakery she had no ill effects. My Chinese friend's mom insisted on Korean flour instead Chinese and I found out it was a lower gluten variety. Also European flower is not bleached.
Italian: 'It's not really good, but you can buy Barilla if you want a cheap brand'. The rest of the world: 'I'm gonna splurge on this expensive Barilla pasta tonight'. 😂 Fun fact: As Germans we feel the same way about beer.
It's a matter of picking the right brand that suits you preference. How do you pick the right beer in Germany?
@@vincenzosplatejust like with everything else that doesn't cost a fortune: Buy a bunch and try them out
@@vincenzosplate I appreciate you mentioning Barilla. When I was still in the Philippines, good pasta brands were hard to come by, and San Remo and Barilla were the "top tier" brands for me. San Remo is available everywhere, Barilla, not so much. I don't buy Barilla because it's expensive. And you can only purchase artisanal pasta brands in high-end specialty stores, which cost a fortune. Here in the US, my go-to brand is Barilla. But after learning these things about pasta, I try to steer away from Barilla as much as possible. I now buy De Cecco, Rummo, La Molisana and Rustichella =)
THANK YOU Vincenzo. Subscribed and liked.
Vincenzo, my Grandma came over to California from Italy back in the 1930s. Hardly spoke any English, but enough to get by.. Bless her heart, she used to make her own home made pasta and sugo for the boys every Sunday. She did this even up to age 90. She rolled her own pasta dough by hand and cut the strands with a knife. Modone! the best! She past away in the early 1980s. I'll remember her with the love she put in her cooking, absolutely, Grandma, absolutely!
So now, years later, here I am in good ol Texas, y'all. I'm 73 bur still 100% Italian, lol. Our local market, HEB, carries the la Molisana brand. Thank you for that suggestion Vincenzo, Thank you.
rocket
If you're in a bigger city in TX try Central Market. I was delighted that my store here in Austin has Del Verde, Liguori, and Di Martino, as well as a few of the artisanal ones he mentioned.
This makes me feel better about having a cupboard stocked with La Molisana and always recommending it to everyone 😄
Great my friend!!
haha exactly my thoughts!
THOSE FASCISTS OF THIEVES OF BARILLA TWO YEARS AGO MADE A VIDEO WHERE THEY SAY WE SHOULD EAT INSECTS
Same. Where I live, Barilla and De Cecco are twice the price of La Molisana.
And I thought I knew about pasta:(
I am so sorry 4 my ignorance 😢
As someone who started learning about Italian cuisine through your channel, this is such a great video! Excited to try some of your recommendations and see the difference 😄
Great 😍
The video is someone who started learning about Italian cuisine? That's what you wrote.
You have listeners all over the world, I m from Norway and love your videos. In our shops there is very little italian food to buy. Where can I buy for instanse pecorino and good pasta on line. Pls tell!
2 months ago I switched from barilla to Rummo and De Cecco and I really started to enjoy pasta again. Most people think Barilla is quality in France but I clearly can't go back to it now
Well said my friend!
you couldn't have made a better choice!
Be careful, the Rummo pasta has a mix of wheat grown in Europe and Australia..... Wouldn't recommend.
@@nikitaind62 and what’s wrong with that?
@@shaunr1985 nothing wrong, but for someome who is looking for 100% grown wheat in Italy, that's a no go
probably for french standards is ok...
One of the most important videos ever made about Italian food. Pasta brand is very important. I agree with Vincenzo
Wow, I’m glad you think so!
Funny enough, my kitchen is stocked with La Molisana. Did not know anything about the brand, picked it because it was white, not yellow, and have heard you talking about buying white pasta in previous videos :)
Great job 👏🏻
Totally agree!!! I tried La Molisana, and it is so amazing! I put San Rem* away from my list from now on.
You were right Vincenzo! I have Barilla in my cupboard but after watching this I saw that in the store they have La Molisana and I tried it - ITS MUCH BETTER. Also, ITS CHEAPER than Barilla haha, thank you Vincenzo, I had honestly no idea what pasta to buy so I went for the blue one.
Barilla has the "name of the brand" by its side but there are actually better brands
Mine is more expensive, but only a buck or so.
I live in Poland and you see Barilla on supermarket shelves BUT I'm very pleased to see that nearly all of those good quality commercial brands are available online. Thank you Vincenzo for the help enthusiam friendliness and advice!
I don't eat Pasta all the time, usually I use Barilla or De Cecco but after a trip to Italy and buying a brand calld Pastificio Gentile it really opened my eyes as to how much better pasta could really be. It was the same when I experienced real maple syrup instead of "pancake syrup" or real wasabi from a true sushi restaurant. Unfortunately, it's not available in the states so I have to buy it online at a $9 premium. I still buy some because it's just amazing.
I am very lucky that the grocery store across the road from my house here in Canada sells Delverde pasta and always has lots of it in stock!
That is awesome!
Yay! Delverde is available where I am. I'm excited!
Hope you enjoy it! And let me know how it goes!
Thank you Vincenzo, i was waiting for this one. There is so much choice! I am taking notes for my next grocery.
Delverde is now at COLES Australia!!!
Thanks for letting me know! 😉👍
Thank you for this Vincenzo! I have been thinking of trying other quality pastas but not sure where to start. We mainly use De Cecco, but have been skeptical to try others in the supermarket. A tip I can give other viewers is to wait until your pasta of choice goes on sale and stock up. That way, you have pasta whenever you want, and you don't have to pay full price to get it.
Great tip 👏🏻 don’t be skeptical to try other pastas, you just need to choose for the lighter one!!
Yeah, that's always a good idea.
20+ years ago I worked in a top Italian restaurant owned by Enzo Mauro .Amongst other things we were in The Sunday Times in England and had many famous regular customers . All our ravioli pasta was made fresh . Any pasta bought in was always De Cecco . I still eat it now at least 3 times a week. Love it ❤.
Having recently moved from Victoria. I really miss shopping at Leo’s!! Thank you for the reviews Vincenzo, appreciate it.
You and Eva are the reason why I’m now more choosy on pasta.
Wow 🤩
La Molisana is amazing for the price - you can usually get it at the same price as store brand low grade. I feel vindicated for trying it and switching to it. Thanks for this video Vincenzo!
Amazing!
Yes discovered it in Albert Heijn in Belgium here where I live. And its actually lot cheaper than De Cecco
Where do you find La Molisana for store brand price? It's $8 here (Philadelphia) if I can find it.
@@frosannerab1123 In the local Walmart, in NC it’s like 1.67-2.30
@@vedranzilic989 I was surprised too that this is such a good pasta and sold cheaper than store brand at Albert Heijn. Just goes to show: cheaper doesn’t always mean lesser quality! Here in The Netherlands we have a store called Xenos, comparable to Cost Plus World Market in the USA, where I found the Di Martino and Garofalo pastas, being sold at low prices. Great to know I can buy these with peace of mind! Grazie, @Vinzenzo’s Plate!
In my local supermarket I usually buy La Molisana, they have the organic version and it’s quite good. I also have a whole grain one called Alce Nero and I love it.
Also, in my local market there’s an Italian family that sells either dry and fresh pasta, all hand made ☺️
Sounds great!
Nothing surpass the quality of Italian hand made fresh pasta, all made with only Italian ingredients and made by pastachutos from Italy..That's the real deal!!
We don't have some of those better pastas you mention in erie pa.
Hmm .. organic pasta. I’m sure Italians laugh when they hear this.. when the acid rain falls on the wheat...does it not fall on all ‘.. or just the plain wheat
My organic is 365 or Jovial (1 of 2 brands with a Tagliatelle)
Vincenzo is just so obviously an EXPERT when it comes to pasta. Such an awesome video too. On way to Roma and I am so glad I stumbled upon this genius!
Oh, you're headed to Roma? 🇮🇹 Lucky you! So happy you found my pasta video helpful. Can't wait for you to experience the magic of authentic Italian cuisine firsthand. Safe travels, my friend! ✈️
I am so glad you love La Molisana too, Vincenzo. I used to buy San Remo, but after discovering La Molisana at my local Woolies shop a few years ago, I have been buying that ever since. I love their rigatoni and penne especially. I also was also recently introduced to Rustichella d'Abruzzo. I love their bucatini pasta! Thanks for this informative video, Vincenzo!
La Molisana is a great brand, brother. It has an amazing quality of their pasta noodles and it doesn't easily gets overcooked. That is why it's part of my top brand options.
Thanks for all the pasta information, Vincenzo; I honestly had no idea pastas differed so much in quality.
It was a pleasure for me 🙏🏻
Thank you, Vincenzo, that was very educational. I had no idea they varied so much either.
He is right about the appearance, the lighter ones take their time to dry them. It is like the difference between a real aged Greek Yogurt like Fage and sour ones like Chobani which use acid to curdle the milk. Crème Fraîche. or Marcarpone vs cottage cheese or Aged Cheddar vs Velvetta/American.
I would like to thank you very much! Today I must have spent at least 3 hours watching your videos and taking notes. I purchased quality pasta and olive, started with something simple fettuccine. I came out just like the star 5 restaurants.. My confidence is at an all time high. Thank you for sharing years of wisdom and skills with us.
I'm thrilled to hear that you enjoyed the videos and found them helpful! It's wonderful to see your confidence soar and your fettuccine turn out like a 5-star restaurant dish. Keep up the great work, and if you have any questions, feel free to ask! 🍝👨🍳
We have Barilla and De Cecco at my supermarket and I never knew there was very much difference! Thanks Vincenzo!
You never stop learning!
The wife is at the grocery store now with Rustichella D’abruzzo bucatini in the cart! Thank you for the suggestion and look forward to trying it
That’s AMAZING!!
WOW!!! This is a fabulous video! Thank you Vincenzo!! This is the first time I have heard any explanation of how to select a great pasta. I'm old, retired, and live in a small USA town. I buy De Cecco when it's available. Otherwise it's Barilla. I eat pasta almost every day. I make my own sauce with San Marzano tomatoes. I used to make my own egg pasta, but now I'm too lazy. I can't figure out how to determine which pasta shape is "proper" for which sauce. I would sure appreciate a video like this one that explains how to select a pasta shape. In other words...why is clam sauce served on linguine instead of spaghetti or fettuccine? I'm new to your channel, but I really enjoy your enthusiasm for this food. SUBSCRIBED
I know this video is a little old now but thanks for this. I’ve never really thought about pasta quality before but I will now.
Pasta is like every other ingredient in a dish. The better the quality, the better the dish (as long as you use the correct techniques)
I didn’t realise you was in Australia. Love your videos and have learned a lot since I started watching
Hey there! Thank you for sharing your thoughts on pasta quality. It really does make a difference, doesn't it? By the way, I'm based in Australia but I'm glad you're enjoying my videos and learning from them 😊
I am happy that you like Molisana pasts because my family originates from Molise. Salute from Ottawa, Canada 🍁
Really good
The local grocery stores have been upping their pasta game recently. I have been able to get De Cecco for the last 6 months and I really love that pasta. Today I made carbonara and I found Rummo pasta in my local store. I can see the difference with Rummo. It has a really nice texture and flavor. I hope they keep selling Rummo and De Cecco here I love both brands.
Thank you for sharing your experience with Rummo pasta, it's great to hear that you enjoyed it! 🍝 Keep up the pasta exploration and let me know if you try any other great brands. 😉
De Cecco has been here for decades.
Haha I made cacio e pepe today with Rustichella d’Abruzzo and it tasted AMAZING! Glad to know it’s that highly regarded. 😀
Sounds great! Stay tuned for tomoroow's video!
Thanks for the informafive video, Vincenzo. As a novice to Italian cooking, I began experimenting with store brands pasta products but didn't care for the end product.
Therfore, I decided to only buy high quality Mada In Italy pastas. Please don't get the locally made pasta with the phoney Italian sounding names. Same applies to tomato products.
Now, I only buy La Molisana, De Cecco and Rummo pastas and De Cecco lasagna noodles. So I try to take advantage of supermarkets special sales (buy one get one free) and stock up.I do the same with Mutti passata.
The most interesting thing about La Molisana pasta (Rigatone, Penne) is the pasta retains its al dente texture regardless of how long the pasta is baked or heated afterwards!
Another tip when preparing a pasta meal is to buy good quality cheeses either from specialty shops or online. Please don't get that supermarket preshredded mystery cheese. Buy bulk and shred and grate it at home.
Inspired by your channel, I have now tried many pasta brands that I could get here in Germany.
For years I have been using De Cecco, Granoro and Rummo exclusively.
Now I have tasted the following brands for a long time:
Martelli, Cocco, La Molisana, Alica, Michele Portoghese, Faella, PMC (Apulia):
The "Senatore Capelli" spaghetti from Faella is currently my favourite.
Followed by Martelli (Penne), Alica (Busiati), Guiseppe Cocco (Penne Rigate), Michele Portoghese (Mafaldine) and the Capunti from PMC.
Just a few months ago I thought De Cecco was the measure of all things, which has changed thanks to your channel.
However, I make all types of pasta that are filled, contain egg or lasagne sheets fresh myself.
Many, many thanks again for your inspiration, which has taken my pasta experience to previously unimaginable heights.
I've bought a Di Martino Linguine pasta over here on Brazil for super cheap. With it i was able to make an Linguine Al Pesto that was the best one that i've made and eaten in all of my life. 450g of pasta in one sitting. The pasta is superb!
Thanks for sharing your experience with Di Martino pasta! I love using traditional Italian products and I'm glad to hear you enjoyed it. 🍝👍
I love this, thank you so much! Have you made a video yet about which pasta shapes to pair with different types of sauce?
Not yet! Thank you for the suggestion
@@vincenzosplate please make one!
Surprised to see La Molisana, here it costs quite less than Barilla or Panzani. But on the other hand glad to hear that there is a reason for why I prefer it over other store brands :)
That’s a good quality pasta! 👏🏻
@@vincenzosplate I also want to ask if Cirio cans and passatas are any good. I prefer buying Mutti but it can get prici.
@@Kachna1989 mutti is better for sure.
Wow. That was a very informative video. Fab. I’m so glad that I found it.
Here in Canada, for many, many years, all we pretty well had for pasta, was from "Catelli" out of Montreal, started by a Carlo Catelli, who came from the Lake Como area of Italy, over 150 years ago. It's only been in the last maybe 20 years, that we started seeing the Italian brands like "Barilla" - they advertised on TV quite a bit too, then we started seeing "De Cecco", "Garofalo" and "Delverde" in the more major grocery stores, all of which you mention. One Italian brand I've come across lately that you've not mentioned is - "PastaZARA" from the Treviso/Veneto area. They have a lot of shapes available, which always makes a dish interesting. I love your videos and would love to take one of your tours to the Abruzzo area! I'm not Italian at all, but I think Italian food is the best! As is Italian wine - my favourite being Montepulciano d'Abruzzo! Ciao!
Unfortunately I can't find any of your top 10 in the grocery stores around me but you did help me an awful lot at picking the right one when I go shopping. And now I feel validated when I buy DeCecco over Barilla 😆
Ahahhah 😂🥰🥰
This was so fun and interesting to watch. Thank you! And I loved the GORGEOUS packaging of so many of the pastas you featured!
ps Have you ever done a review of best olive oil brands? Wld love to finally know the best affordable options!
I would love that video too
Good idea
I’m glad you enjoyed the video 🙏🏻
I would enjoy an EVOO video as well.
La molisana is $1.89 in Canada
I love Mancini pasta so much. a lot more expensive but I still buy it for dinner with friends.
Yeah definitely one of my favourite
Hi Vincenzo!
I used Barilla Pasta (up to now). I saw your video and found De Cecco Pasta in my local supermarket. This pasta is much better than Barilla.
I started to look for your preferred brand La Molisana. I found a supermarket specialized in italien food here in Hamburg, Germany that carries that brand. I am going to drive over in the next weeks to fetch a packet to tes them.
Many thanks for your video that lead me to better pasta
Martin
Grazie Vincenzo. I live in southern France, a short train ride to Ventimiglia. I will definitely take your recommendations with me next time I go. Mi piace andare la per praticare il mio italiano e anche fare la spesa per i prodotti italiani. Now I will actually look like I know what I am doing. E, se ricevo un complimento sarò sicuro di dire, Vincenzo mi ha insegnato.
I use La Molisana, purchased in China - it's the best brand I've found available here.. glad it has your endorsement :D
Great to hear!
This was very informative, Vincenzo! Thanks so much for this pasta tutorial!
I’m glad you think so!
Can you do breakfast / lunch / dinner series? I'm curious on what you eat everyday with your family.
Absolutely! 🍳🥗🍝 I'll definitely consider doing a series on breakfast, lunch, and dinner recipes. Stay tuned for some mouthwatering meal ideas for you and your family!
I just ordered a bag of Mancini Mezze Maniche today and plan to go through your recommendations for all those I can find. I regularly purchase Rusticella (love their orecchiette.) In the US, Barilla now sells Al Bronzo in a red box As the name implies it’s cut with bronze dies. I’ve tried the Mezzi Rigatoni and it’s not bad. The sauce main ingredients are anchovies, tuna, capers, crushed red pepper and lemon. Everything gets settled in the shorter rigatoni and is delicious!
I'm so happy we get LaMolisana here in Germany. It's one of the best I've ever used - very forgiving with the cooking time and for the price there's nothing better.
At what supermarkets can you buy this?
@@thekids_callmeboss6577 Kaufland
@@PresidentOfTheUSA thx
Yeah great quality!
@@thekids_callmeboss6577 And Rewe carries DelVerde
Barilla Bronze Cut is pretty good, i have to say i never looked at pasta as premium or not but i tried it once and i could feel the texture. I now buy only bronze cut.
La Molisana has a Bronze cut, it is going to be to next pasta dish.
So happy You recommend La Molisana, I absolutely LOVE that brand 🥰🥰
That’s absolutely amazing
I've seen that much of the Barilla now being sold in the US is from US grown wheat. Sometimes you can find the Barilla made in Italy. So read the labels carefully.
Woderful video! Thank you Vincenzo. Here in the states at a regular grocery store you see Barilla and other generic brands. Another common brand is Ronzoni. I grew up on that in NY. I always thought it was good. We also see fresh pasta being sold usually at a stupid price. I'll make an effort to search out these better brands you spoke of. A buck or three for better pasta? I'm in. A meal should be loved if possible.
I tried the Molisana pasta and it's an absolute game-changer!!!
Yeah absolutely!!
Great! You’ve just confirmed I was absolutely right about choosing pasta!!! Great Video! Thank you Vincenzo!!!
Great job!!
I'm using La Molisana for a few years now and its just perfect in every way.
Yeah that’s great
I know i'ts already 1 year ago that you posted it, but I am always coming back to some of your videos.
Up until now I have been buying De Cecco and depending on sales sometimes also other brands. I live in the south of Germany, so I am very close to Italy, and sometimes we even only go there for a day or two and on our way back a big shopping spree. Also I work for a large Italian employer and most of my colleagues are from Italy and they always bring something when they get back from a home visit. Now today I saw a sale on La Molisana Pasta (trafilato al bronzo - so I am assuming that is a good sign), and I guess I will be stocking up on these big time! They offer 500 g for EUR 0.88 (so 88 Eurocents), which is a really good price. It is their introduction price (at a certain supermarket, where they will be stocked from now on). I used to buy La Molisana before also, but it was always a bit more on the pricier side - but pretty much the same as De Cecco.
A week ago we found them for a good price also (EUR 1,11) and I bought three packs, already made one and it was very delightful. In fact I thought it was better as De Cecco. So I guess with your information and my first test I will now be on team La Molisana! Thank you for these recommendations you always give. And I am just lucky to live so close to Italy and being able to get almost everything here for a decent price.
My tastes have changed since I was a young child. I've gone from Franco-American Spaghetti to DeCecco and Rao's Tomato & Garlic. What a long strange trip it's been! Great video! A real education. A key point that I've learned is to look for jarred sauces with zero added sugars. This tells me that the tomatoes are of the highest quality. Thanks again.
Thank you Vincenzo for this video. All three of your favorite pasta can be purchased on Amazon.😛. When I went to Italy my favorite was Martelli pasta I had in Pisa.
That’s great!!
I always buy De Cecco here in Germany. Love those!
Great!
La molisana and Garafalo are my go to pasta. La molisana is cheaper than Barilla where I shop for groceries.
That’s fantastic!!
Hi Vincenzo......great video.
My absolute favorite is Mancini.
It's another planet !
Fantastic!
It’s true for sure, about there being clear differences between brands.
I grew up on the absolute cheapest trashy pasta because we were very poor.
Now we have more money to spend I’ve tried better brands and I have to say: the difference was stellar to me, and made pasta, ravioli and lasagna sheets myself and it was even better!
we only had a round oven tin This one time so I made the lasagna sheets rounds as big and perfectly fitting into the pan and we had round lasagna for a while!
My mom still thinks the lasagna with home made sheets was the best she had from me thus far.
It still scares me to prioritise quality over quantity when it comes to finances, but I feel like your channel is definitely helping me with that and it makes my life a lot richer.
He really tries to help 😊
I always thought Barilla was “not bad” for a cheap/industrial company pasta
Cheers from San Diego California
There’s better quality pasta than Barilla
Yeah, it's the bare-minimum brand. Decent but nothing more.
Barilla uses the same production techniques as the regular store brands. You just pay for the name. If you spend just a bit more, you get slow dried noodles, made with bronze moulds.
Invaluable information. Thank you, Vincenzo! 👏🏻👏🏻👏🏻
Many thanks to you Kay!
I’m so glad you made this video!! Very informative and thorough! Thank you Vincenzo!
It was a pleasure for me! 🙏🏻
This video changed the way I eat pasta. Ages ago I used to buy San Remo, then I moved on to Barilla. Ever since I watched this video though, I have only bought Cucina Matese, Liguori, Delverde, and La Molisana. Also, Woolworths has La Molisana but in different packaging, because they have an agreement with them. It is blue and brownish beige. Thanks :)
Fantastic film again Vincenzo! Is it also an idea for making a film about the nutritional value of pasta and how to read that on the packaging?
Most supers in the U.S. have Barilla, Ronzoni and Prince (both U.S. based I believe), plus a bewildering selection of imported pasta from Italy. I've seen DeCecco and Rummo on the shelf, but I'll check other Italian imports as well. Thanks for the info!
Great to hear that you found the pasta information helpful! It's fascinating to see the variety of pasta options available, both domestic and imported. Feel free to explore and experiment with different brands and types. Enjoy your cooking adventures! 👨🍳🇮🇹
Ive been watching your videos for a year now and i'm proud to say that the pasta i always choose where i live happens to be one of your recommendations because of your video teachings even before this video , it gives me the right knowledge on how to notice a good quality pasta. Continue doing your amazing work Vincenzo
I love to hear that ❤️ thank you so much!
In Canada we get Divella, Molisana, Devecco,Barilla and some others but I agree Molisana is good , Divella has a spicy spaghetti which is really good . We also get an Artisan pasta whose name I forget which is packed in paper packs , not cardboard or cellophane which is really good. Most pastas look like mass produced and really not worth buying, I’d rather pay a little more and get the good stuff as it simply tastes better. Thank you for making this video, it’s been very helpful.
Well said 👏🏻 it is better to choose the best quality one since that’s what you eat, and it is extremely important for your health!
@@vincenzosplate exactly, now thanks to you your subscribers know how to choose the right pasta. I wonder if you are aware there is chick pea flour pasta and spelt flour pasta as well. I would like to have your opinion on those. They both taste good but the chickpea flour is particularly good .
I saw La Molisana in fortinos, barilla is everywhere, I also live in Canada
@@Ruthlessor that is decent enough brand and easily available in the Italian grocery in my city. They have a wide range of products but so much I can’t even find since the pandemic 🙁
@@naliniganguly649 Oh
Tonight I’m having La Molisana Traviata Al Bronzo paired with Tenuta Fragassi Vodka and Tomato Sugo. Vincenzo, you have changed my pasta game for life ❤
That sounds delicious! La Molisana Traviata Al Bronzo paired with Tenuta Fragassi Vodka and Tomato Sugo is a fantastic choice.
Gratzi
Pasta 101. I love it.
I never gave the brand a thought. How wonderful to know.
Thank you for your kind words! I'm glad you enjoyed the Pasta 101 video. It's always great to discover new brands that enhance the cooking experience. 🍝😊
Love your passion Vincenzo... Can't wait for your cook book.. hope it's available worldwide... I would definitely get one. 👍
Working on it! 😍 I can't wait!
@@vincenzosplate Please consider Spanish translation for your book, I will definitely buy it, greetings from Chile!
@@biancosignorelli4929 Si Amigo, Me Gusto
I tried your recommendations and I haven’t looked back. Pasta was silkier and just a whole lot different in the mouth.
I used to go Barilla but have gone for the ones you recommended higher and you are so right about the difference even with commercial brands
Cucina Matese was a great recommendation as it’s in my price range but absolutely is a good quality pasta brand
I'm thrilled to hear that you enjoyed the recommendations and noticed a difference in the texture of the pasta! 🍝 It's great to explore different brands, and Cucina Matese is indeed a fantastic choice for both quality and affordability. Happy cooking! 👨🍳🇮🇹
I never used Barilla, it is the Olive Garden of pasta.
Thank you Vincenzo!!!!! Now I know which pastas to support & enjoy!!!!!! Yum 😋 You never fail to provide us with the best advice as usual!!!!! Grazie‼️😋🌹😋🌹
Yayy great! 😍
Thank you, Vincenzo, for your opinion. Great explanation.
Happy to help!
Attention to all german buyers! There are two DelVerde brands here in Germany. One is the original from Italy, and one is a rebranded low quality Buitoni. In Italy they don't even know that Buitoni makes Pasta, Buitoni is there known for buscuits, etc.. The rebranded Pasta is often to be found in Discounter Supermarkets like LIDL, etc.. You can only see it with the packacking, although the look very similar.
Thank you for the information Vincenzo. For your help I'll give you ten 🌟's.
Thank you sooo much Aaron!!
Extremely insightful! Thanks Vincenzo!
My pleasure! I’m glad you enjoyed the video!
Where I am in the states the common brands (not getting into store brands) are Barilla, Prince, and to a lesser extent DeCecco. Ronzoni, Rao’s, and Divalla are also gettable without to much trouble. Ronzoni is junk. And then Divalla is next up. Barilla and Prince I would consider nearly indistinguishable. Rao’s I’ve never had, too dang expensive. DeCecco is my favorite. DeCecco is on sale constantly, usually for only .01 more than Barilla.
De Cecco definitely better than Barilla!
I come from a tiny country, Malta. Happy to say that Molisana is a staple. But have access to Benedetto Cavalieri and Gentile. Sublime quality these last two.
How wonderful to have access to such exceptional pasta brands! 🍝🇲🇹 The flavors of Malta combined with the excellence of Molisana, Benedetto Cavalieri, and Gentile pasta truly create a sublime dining experience. Enjoy the best of both worlds in your delicious dishes! 👨🍳👌🌟
here where i live you don't have many types of pasta, but at Kafuland, i found La Molisana, and it is on another level than barilla pasta that you find in every store. i made a list on my phone, so whenever i go to other shops in other towns, i look for better pasta. thank you vincenzo
oh... at some point you talk about how the better pasta absorbs water better... the first time we made la molisana, we used the whole pack 500g, it grew, a lot and ofc, 3 people were unable to eat it in 1 serving... it was too much
Good job finding a good quality pasta to try because finding one takes time since it's difficult to find. But cooking with high-quality ingredients changes the game entirely; it tastes nothing like the previous pastas we adored.
Next time, reduce the water so it doesn't expand as much; that type of pasta is very porous, which causes it to absorb more water, but reducing the water helps avoid that.
I usually make my own fresh pasta, but when I do buy dried pasta, I’ve found that almost all imported pasta from italy is fine so long as it is BRONZE DIE CUT. The issue with brands like Barilla is they use teflon dies to cut the pasta, and the pasta is too smooth.
Agree! Also fresh pasta is always the best 😋😋
@@vincenzosplate I totally disagree because you cannot get al dente with fresh pasta.
Yes, fresh and dried pasta are NOT interchangeable. Fresh is great if you're making a meaty ragu, for example. But for a lot of pasta dishes - including most of the classics - any chef will tell you dried is actually better. @@tomawaknawak
@@vincenzosplateSapori del Vallo is the best fresh pasta I have found on the market.
Brilliant video 😊. I have Rummo but will look out for your top 3. Thanks so much. More videos like this one.
I sure you will love the other ones
Bravo, thank you so much, excellent information
after watching this video of yours with Alex's pasta guide, I only buy Molisana (if I can) or Rummo. I live in Hungary in a small town so I have to order online (and I do big batches, like 50 pcs of various pasta and like 30 pestos and sauces, maybe some guanchiale and DOP cheese), but since that my whole family is literally addicted to good quality italian pasta. First I told them to try this and that, they said well, "okay, but pasta is pasta, right?" And then they fell in love
I live in Mexico, I love Italian pasta, but unfortunately here it is very difficult to get ravioli, which is what fascinates me, I only bought Barilla because of the advertising and because it is the easiest to find, I would also love to get Parmigiano or burrata cheese , but it's very expensive, no consequences for being born in the third world I think, 😞, you don't know how much I envy you in terms of pasta, cheese and pizza, let alone Italians, #ForzaItalia 🇮🇹♥️💪
I do hope you'll be able to find those really soon and experience the joy in these higher quality ingredients. But yup, for now... you can definitely just use those. I understand how difficult it is to look for those kinds of brands out there because it is not readily available in people's grocery stores.
Move to Argentina there are plenty of stuffed pasta there ravioli sorrentini etc.
Thank you! I really like your videos and the way you speak with passion about pasta!
I appreciate that!🙏🏻❤
Excellent tutorial, Chef Vincenzo!
When I am in the mood for a top quality pasta, I break out my pasta machine, and I make my own. haha
Sounds great!
@@vincenzosplate Your approval means a lot to me, Chef. Grazie mille.
Love everything you put out here and support your efforts in teaching and giving our eyes candy, now would you please consider giving us a lesson or your opinion on pasta that are whole grain, wheat, basically the ones that are low carbs, sodium and low fat. The more healthier and great decent affordable quality. Again love you and thank you.
I will definitely add this to my list, I'll have to do an in depth research about this topic too. Thank you for suggesting this!
Thank you, Vincenzo! I just bought some Delverde pasta at an Italian market near me and look forward to trying it.
Sounds great!
Thank you Vincenzo! This video is very helpful. I have been buying Delverde but as you say, it’s not easy to find so I stock up when i see it.
Fantastic! Great job Camilla
Thank you for this very interesting video Vincenzo! I can't wait for the video on how to make fresh pasta and how to dry it. God bless! ☺️
Stay tuned!! 😍😍
Closely matches my pasta choices in Australia. With experience one can fairly reliably gauge the quality just by looking at the dry pasta - not only the colour but also the texture. The worst supermarket brands often already have cracks in the pasta in the packet (easiest to see in penne or tortiglioni, or you might see crumbs from chipping in fusilli). That should be an instant red flag.
Thanks for sharing your pasta expertise! It's great to see someone else who cares about quality pasta 🍝😊
After seeing this. I always purchase Delverde and you’re absolutely right! This pasta is good quality. Thank you so much!
Thank you Vinzenso!
With this guide I have been able to upgrade my pasta game tenfold!
The price increase between the worst pasta and the better ones on this is soooo worth it!
Like you say they have the passion.
No passion no flavor!
You're very welcome! 😊🇮🇹 I'm thrilled to hear that the guidance has elevated your pasta game. Investing in quality ingredients, like the excellent pasta brands, truly makes a difference in flavor and overall satisfaction. Passion is indeed the secret ingredient that brings out the best in Italian cuisine. Keep enjoying the culinary journey and the delightful flavors! 👨🍳👌🌟
@@vincenzosplate Thank you sir, i will. You have inspired me to try so many new dishes, and i love how methodical you are in demonstrating your technique, it makes it so easy to learn.
And once again this tier list made me able to see what stores in my country (Sweden) that even have any of the brands.
Rummo seems the best i can find where i live, if there is any brand that you feel is worth going out of your way for, like ordering online I'm all ears, and any suggestions where to find it that ships across Europe would be very appriciated
❤❤🎉we have theses pasta in Australia. Thankyou for expanding the difference
You're welcome! Enjoy those delightful pasta choices down under 🇦🇺🍝. Cooking bridges continents, one dish at a time! 🌏👨🍳🌟