imo, barilla = yuk.
i like al dente, but barilla stays too firm and undercooked in the center, and if you cook it longer, the outside gets mushy as the center gets cooked to al dente. i mean, certain pasta like cavatelli or orichiette are more dense and are supposed to be that way, but all of barillas pastas stay too firm inside.
i like ronzoni Ronzoni Macaroni Company
for regular pasta (i also like the fact that they call it a macaroni company), and bionaturae Bionaturae ~ Organic Foods from Italy
for whole wheat pastas.