Kitchen

[QVCkitty1]

I love pasta, more than I should, and I usually buy Dececco . I recently tried Rao's spaghetti and It was so good. The texture just out of the package was rough, but cooked up al dente , just the way I like it. I'm going to try their other shapes, it is a bit more expensive , but for me , worth it.

[beach-mom]

@QVCkitty1 - I like and use Barilla.  

[amyb]

Barilla is my fav, and has been mainly my go-to for years.

But I also like Dececco, and I try others also.

Recently I've bought a brand I get at Aldi's, in a black box, from Italy. I'd been hearing that the wheat/flour from Italy is differently grown from US, and "better carbs", spikes sugar less. I have a friend from Italy, with diabetes, who'll only eat Italian made pasta. Who knows, but I tried it...I liked it enough. 

But my go-tos, for texture, flavor are still Barilla & Dececco (Dececco is made in Italy too, pretty sure.)

[PA Mom-mom]

I've been using Barilla for years, but I'm going to try the Rao's next time I make pasta. I love the Rao's marinara. DH no longer eats pasta or any other startch for that matter. His doctor told him to lower his blood sugar, and he doesn't do anything by halves. 

[LizzieInSRQ]

I buy and use whatever is on sale. I can't imagine flour and water vary that much. Ill never spend that much on Raos pasta and the like.i have Barilla in my pantry as it was buy 1 get 1 free.

[Pooky1]

When pasta is on sale I buy whatever brand like 10 boxes. 

[haddon9]

Lately I have been buying Wegman's brand pasta.  No added extra chemicals and made in Italy.

[Judaline]

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@amyb wrote:

Barilla is my fav, and has been mainly my go-to for years.

But I also like Dececco, and I try others also.

Recently I've bought a brand I get at Aldi's, in a black box, from Italy. I'd been hearing that the wheat/flour from Italy is differently grown from US, and "better carbs", spikes sugar less. I have a friend from Italy, with diabetes, who'll only eat Italian made pasta. Who knows, but I tried it...I liked it enough. 

But my go-tos, for texture, flavor are still Barilla & Dececco (Dececco is made in Italy too, pretty sure.)

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Yes, Dececco. Made in Italy, low priced, tastes good. I haven't found any reason to switch.

[jlkz]

@QVCkitty1 @haddon9 @amyb 

We have tried many pasta brands over 50+ years.  My mother used only DeCecco and Barrilla. We added to that: Lidia ( Bastianich ) and then Anna's special shapes for keeping thick sauces on the pasta itself.

DH's special trick for something different sauce-wise: After cooking the shrimp with a little wine and garlic, he removes it from the pan and adds the drained cooked pasta to coat it.  ( Great if you need to cut down acid from tomatoes. )

[We rescue cats]

I too usually use Barilla, but I also buy Delallo. I usually try to lower the carb intake effect by cooking, cooling and then reheating to make it a bit more starch resistant, I do the same with potatoes.