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Old 01-17-2019, 01:11 AM   #11
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I'm another that gets what's on sale, and sometimes generic brands. However, years ago, I found that San Giorgio pasta would soften much faster than others - around 5 min, compared to 7-9 min for other brands. No difference in flavor, except with egg noodles, but I rarely buy them - cheaper to make, and definitely better!
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Old 01-17-2019, 01:32 AM   #12
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I'm gonna try and boil up spaghetti and freeze it. See how it thaws out. Maybe undercook it so that when I microwave it back up with a splash of water, it microwaves up okay. Into flat RubberMaid storage containers with lids.
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Old 01-17-2019, 05:06 AM   #13
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We prefer Barilla and stock up when BoGo. I really like the spaghetti ragetti.
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Old 01-17-2019, 05:54 PM   #14
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I never notices much ( if any) difference in taste, but as far as consistency when cooking, Barilla seems to be the most fool proof. That doesn't mean other varieties can't be equaly ( if not better) as good. I just remember an Italian friend saying it was the only brand he used, due to its nailing al dente every time. I didn't believe him, and kinda shrugged it off, until I tried it. Could have just been a good day for me, but I've been consistent ever since. All that being said, if there is a good deal on Ronzoni or another notable brand, I have no problems switching teams for a bargain, But, don't try cooking two different brands at the same time in the same pot, its more than likely they have different cooking qualities and could possible end in disaster.
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Old 01-17-2019, 09:29 PM   #15
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I read a few ratings on the Internet. According to those sites, the best nationally available pasta brand is De Cecco. Too bad my local Smith’s doesn’t carry it! And the difference between different brands seems to boil down to how well the pasta holds sauce and the al dente texture of the pasta. Apparently unless you use imported pasta that can cost as much as $20 a pound, you won’t notice too much difference between brands.
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Old 01-18-2019, 03:37 AM   #16
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We buy several brands: DeCecco, Barilla, Ronzoni, DelAllo, Rusticella, and Colavita.

I'm surprised everyone just seems to buy whatever is on sale. In years past, there were some strong opinions about this.
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Old 01-18-2019, 08:35 AM   #17
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I was grocery shopping at Kroger yesterday and noticed that their premium store brand is on sale. I checked the label and it's imported from Italy. I often use this brand because they are bronze cut and Serious Eats says bronze cut is more desirable because it holds the sauce better. $1.89 BOGO.

Quote:
"Soft metal dies like gold or bronze," Mantuano points out, "create more grooves and grain along the pasta edges that allows for the sauce to grasp onto the pasta and create a wonderful flavor." Pasta made this way is more expensive, because the tough dough breaks down the pricey extruders over time, but the gain is well worth it—a pasta that clings more tightly to its sauce.
https://www.seriouseats.com/2014/05/pasta-pairing.htmlClick image for larger version

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Old 01-18-2019, 08:57 AM   #18
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Quote:
Originally Posted by GotGarlic View Post
I was grocery shopping at Kroger yesterday and noticed that their premium store brand is on sale. I checked the label and it's imported from Italy. I often use this brand because they are bronze cut and Serious Eats says bronze cut is more desirable because it holds the sauce better. $1.89 BOGO.



https://www.seriouseats.com/2014/05/pasta-pairing.htmlAttachment 33139
The same store brand - Private Selection - is on sale at the local Smith’s here 10 for $10. (Smith’s is a Kroger store.)

Gonna stock up today!
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Old 01-18-2019, 09:52 AM   #19
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I'm an outlier, I guess because I think there is a noticeable difference in taste and texture between brands.

I usually buy DeCecco, which, to me, is hands down the best I can buy in my grocery store. I also buy Barilla when its on sale.
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Old 01-18-2019, 11:15 AM   #20
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I think there is a noticeable difference in taste and texture between brands.
I absolutely agree. We eat pasta at least once a week, both at home and in restaurants. We often comment if a restaurant has particularly good pasta and will ask the waitstaff if they know the brand (unless, of course, it's fresh pasta that they made).
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