Lighter, rougher and made in Italy has been my rule after trying heaps. My wife hated me spending more - she's a coin counter - but the results convinced her pretty quickly.

@toriless

2 ай бұрын

Just buy La Molisana instead of Rustichella d'abruzzo, it costs half as much and is good too.

@KRYMauL

14 күн бұрын

Buy De Cecco; everyone seems to enjoy it, and it's mass-produced enough that it's available everywhere as the "premium" brand.

Before discovering your channel, I always bought cheap pasta because one pasta is as good as another, right? Wrong. After spending the extra on De Cecco, which is the good pasta I can find in Michigan, I'll never go back to cheap orange pasta. I was a cook for 15 years, and your channel has really improved my pasta game.

New drinking game. Everytime Vincenzo says " making love" or "creamy" in a cooking show. Take a shot.

@fransbuijs808

2 ай бұрын

You'd get drunk very quickly.

@Jessejrt1

2 ай бұрын

@@fransbuijs808 yassssss! Its noon and im plastered!

@TubaTones

2 ай бұрын

Sounds fun but I don’t see the point in having 15-20 shots in 25 minutes.

@Jessejrt1

2 ай бұрын

@@TubaTones pfft. Just try it... you'll be set for the whole day. Trust me, its fun.

@AllThisOverASliceOfGabagool

2 ай бұрын

I'm in hospital getting my stomach pumped. Thanks

My family is Sicilian. This is rapidly becoming my favorite KZread channel. Vincenzo knows his craft, and it's obvious that he's passionate about Italian food just as I am. I only use the best ingredients, and for most Italian dishes, it doesn't cost an arm and a leg because the ingredients you use most often are inexpensive, and the pricey ingredients are mostly used sparingly. My Nonna taught me that because in Sicily, they didn't have a great deal of money, and many of the ingredients were local.

@vincenzosplate

2 ай бұрын

Thank you so much for your love and support my friend! It means a lot 😊

Mostly buy "La Molisana", remember once you told it's one of the best, and I really like it

@TheHarryb

2 ай бұрын

Same for me, and you really taste the difference.

@vincenzosplate

2 ай бұрын

I still think it is one of the best! Enjoy my friend 😊🍝

@doreensheppard1774

2 ай бұрын

True but it is not available everywhere.

@spacecraftcarrier4135

2 ай бұрын

It is! La Molisana was the first brand that changed my whole idea of how pasta should be!

@catfishcave379

2 ай бұрын

I always bought the cheap ones but bought some of your recommended brands to “test” your findings. My family said it was my best pasta ever and I never even mentioned the switch to them. It really surprised me. But… I can hear my grandfather’s voice in my head yelling at you because you don’t roll your spaghetti in a spoon. (He was from Reggio-Calabria on the tip of the toe)

Very interesting, we used to buy Barilla because it was made in Italy. Now I try to buy the pasta that is made in Italy but with the color and texture of Ligouri. I prepared a dinner for guests using your recipes for eggplant Parmesan and Limoncello tiramisu. It was a tremendous hit with everyone. Thank you very much. I believe you have a few more subscribers as a result.

@vincenzosplate

2 ай бұрын

Aw thank you so much! Messages like yours are my biggest motivation to keep doing what I do! 😊🇮🇹❤️

@toriless

2 ай бұрын

@@vincenzosplate Although Rustichella d'abruzzo is the best available in the US is costs $8 vs $4 for La Molisana vs $3.29 for that Barilla crap. So, I use La Molisana unless making Carbonara where I splurge for rustichella d'abruzzo.

@toriless

2 ай бұрын

Limoncello Tiramisu, that will loosen them up.

@paulthescandinavian4992

2 ай бұрын

Rummo & Liquori are my choche

@KC3DJV

2 ай бұрын

The Barilla premium pasta is pretty good. It is bronze extruded and much paler than regular Barilla

We appreciate your dedication and hard work. You'll always have our support.

Once I started making my own pasta, I couldn’t go back to buying it. It’s so easy to make by hand and so good cooked fresh. Great video!

@cupguin

2 ай бұрын

I think people are intimidated by making pasta but it is definitely so much better. After watching too many people making pasta on KZread I decided I would try it myself on a whim. To be fair I had one disastrous attempt in the past at that point but figured I wasn't going to learn faster by not doing anything. I used the flour I had on hand, made a very simple shape and when I explained I had made the pasta myself people couldn't believe it. Even that first try was so much better than I expected.

This explains why my pasta never looks like yours, Vincenzo. I used to be able to buy De Cecco pasta locally, but now it can only be ordered online for around $10-$12 USD PER 1 POUND BOX! The other options are Barilla or the local supermarket brands. My Barilla pasta always looks naked, and I have to scrape the sauce out of the pan onto the top of the pasta. Now I know why! Lately, I have been able to buy De Cecco pasta at my local scratch and dent grocery market. The boxes are pretty beat up, but the pasta inside is intact. The sauce definitely sticks to the De Cecco pasta. THANK YOU for this informative video, Vincenzo!!

@JoeZasada

2 ай бұрын

This will make you sad, but at my local Costco commercial warehouse, I can buy giant bags of De Cecco for $10. Spaghetti, Linuini, Penne, Fusili, etc...

@krazmokramer

2 ай бұрын

@@JoeZasada You're correct...I am sad...

@lordbenji1989

2 ай бұрын

De Cecco also very affordable and widely available here in europe xD. Great pasta price/quality!

I tried Liguori 3 weeks ago here in the UK, never heard of that brand in my life before, although I was raised in Italy and spent most of my life in Rome lol. When I saw your video I thought: hmm what a strange coincidence. Liguori bucatini was £1.95 per bag, barilla bucatini about £1 and the cheaper brands 40p...never tasted a better al dente past in my life (except for a few restaurants in Italy, the ones locals go to, not the tourists) . Definitely recommended if you like the Italian pasta experience.

My favourite is La Molisana because it has the best combination of price and quality. And it's available in most supermarkets here in the Netherlands.

I like these new videos where you give advise on types of supermarket pasta and extra virgin olive oil and other ingredients. It's good to learn from an Italian which store items can be of good quality to cook delicious authentic italian dishes.

People willingly spend significant money on bottled water and 'frappuchinos' - and then buy cheap pasta when there's SUCH a big difference for a few dollars. Pasta is cheap per serve anyway so, really, who can't afford the better brands?! Cut corners elsewhere, but not with pasta. Great analysis - really enjoyed this!!

My husband is obsessed with wholewheat pasta! I don't like it - the texture is all wrong! I keep saying if it's so wonderful, why do you never see Italians using it? 😂 Vincenzo, would you consider doing a video on what to look for in a pasta machine? There seem to be issues with some models like the handle constantly falling off and so on. I made your Marinara sauce - absolutely delicious! As you say "simplicity at its best".

@vincenzosplate

2 ай бұрын

Hahah I hope you and your husband find a pasta that you both can enjoy!😊 Stay tuned for the pasta machine tips video

@catherinedavidson7145

2 ай бұрын

@@vincenzosplate thank you.

@530skeptic

2 ай бұрын

Boil up both pastas and finish them with your sauce. Have him try them side by side in a blind taste test. Easier to see what he's missing that way.

@maylinde986

2 ай бұрын

That is really an absolut NO GO for me! Just had that option and chose the rice dish instead ..

@henrychinaski846

2 ай бұрын

There are some whole wheat pastas out there you could serve to anybody without noticing a difference. Barilla whole wheat Linguine in Germany. They're way more better than the usual Barilla pastas. BTW I'm using a Philips pastamaker to make pasta myselves. Consider buying this. After 1 or 2 mishaps you'll know how it works. Great fun and great device for pasta lovers 😊

This is such an important video. I kept hearing you talk about the color. I truly appreciate this.

Dear Mr Vincenzo Barilla is made in Chicago In the states I find dicecco pasta is one of the best Colavita is made in Italy Every time I watch one of your videos I get hungry

@vincenzosplate

Ай бұрын

De Cecco pasta is indeed a great choice, and Colavita from Italy is fantastic too. It's wonderful to hear that my videos make you hungry! Keep enjoying good food. Happy cooking!

If you can find it, try Monograno Felicetti, I order it online and use it for special recipies or when we have guests. It's not cheap, but it is made in a small town in Italy using organic ingredients and, yes, you get what you pay for in this case. It is also the pasta brand that top notch chefs use in their restaurants.

Excellent video, Vince. As viewers of your channel, we needed a Vs. between premium and cheap pasta and why it is worth it.

Thank you for explaining what the differences are to look for among the brands! Now I know how to evaluate them myself! ❤

Great video Vincenzo. Ever since your first video about what pasta is good and what pasta is less good I've been searching in all the stores I go into and tried to find the best pasta i could buy without breaking my wallet. And to my joy the trend here in Sweden is that even your average store now usually carry one or 2 of your top dried pasta brands(DiMartino,DeCecco,LaMolisana and Garofalo). And I must say there is a difference compared to the standard Barilla pasta(although Barilla's new Al Bronzo pasta is decent). Thanks for bringing me on the great adventure of traditionell Italian cooking.

Love 💕 your videos. From one Italian to another 🙏🏼 the best video on pasta🌹

@vincenzosplate

2 ай бұрын

Wow, thank you! I appreciate your support 😊❤️

I’m in love with this educational content❤️ It’s so inspiring Thank you very much Vincenzo🙏

Protein content is determined by wheat type and quality, and by milling specifications. It's not affected by the drying process at all.

I usually buy De Cecco, Rao’s or Rummo pasta and all are excellent. Our Publix grocery store in America usually has the Rummo and Rao’s on sale as a buy one get one free, which is a great deal for good quality pasta. I just tried the new Barilla’s Al Brozo pasta and it is pretty good. I have not seen Liguori or San Remo pastas in America. Our most popular brands are Barilla and Ronzoni.

@vincenzosplate

2 ай бұрын

The three pastas that you have listed are great quality! I have used here only three because the video would be endless if I tried all pasta brands that there are 😅

@Heipooo

2 ай бұрын

San remo from australia, but i dont like it. Even my local pasta maker called La Fonte are way much better and cheaper

Thank you for this video. It’s something I’ve never given thought to before . I’m ashamed to say I usually buy the supermarket brands but will definitely try a proper Italian brand from now on , thank you I’m really enjoying learning about Italian cooking ❤

I used to eat garofalo and rummo pasta, but watching your videos I decided to test artigianale pasta and luckily I live close to the italian border (Nizza). Now I only buy artigianale pasta, the taste and texture are amazing. Even in France we cant find this kind of pasta and it is really really good. thank you

I recently been ordering DelVerde and we finally tried it doing authentic carbonara, my sister and her boyfriend got real parmesan and guanciale and did the whole process and my gosh did that dish didn't survive, all gone. I understand why you're really protective of the dish, no need to add anything else. Appreciate you keep doing videos, Vincenzo, wish you and your love ones good health!

@vincenzosplate

2 ай бұрын

Now you know what I am talking about!! 😁 I hope you stay tuned for more delicious Italian recipes 👨‍🍳🇮🇹

Great work Vinzo!. Different pasta for different situations and food. I always keep plenty pasta i my storage. Pasta always in my house are di martino, Martelli, Felicetti - Monograno, Dei Campi, Benedetto Cavalieri, Mancini, Gentile, Caponi. I never tasted a bad pasta from Gragnano, Campania. When mother in law for dinner I usage Barilla 😵, In bocca al lupa!!!. Ciao.

I love the blind test. I’ve got Liguori and La Molisana at home since you talked to us about them. I’m not buying any other brands anymore. So far they’ve taken my pasta game to the max. Thanks again Vincenzo.

Next time do a blind test without the bias of knowing what which one is before hand. But, i agree with you, liguori is way better than the other two.

Hi Vincenzo! I love your videos and I love pasta! They made me a better pasta cooker! Since one of your older videos about pasta quality, me and my wife prefer to spend BRL $5,00 to $10,00 more for good quality pasta like La Molisana, Liguori and De Cecco than to buy barilla (the one we were used to buy) or local industry brands that make dark yellow color pastas. Thanks for all your videos!

Thank you so much for the pasta tips, Vincenzo. I'll definitely try to find and buy Liguori while avoid buying San Remo and Barilla. There's so much for me to learn more about Italian cuisine, not just pasta and pizza.

Great illustration of the difference in quality. I definitely pay more attention to what I buy now. Even if I can't find a specific brand, I now know to look for lighter color and better texture. Thank you😊

I learned a lot about packaged pasta, Vincenzo! Mille Gratzie!!!

Vinny, again thank you for your guidence on pasta.

i used to eat san remo, thinking its some traditional brand, but after watching your videos and getting to try liguori, de cecco and la molisana, i can say the san remo definitely has a "mushy" quality to it, a like a processed hot dog vs a real traditional sausage, (albeit not to that level of difference) the good pastas just maintain structure and stay separated, while the cheap ones tend to clump up and stick to themselves and dry out

I can find Di Martino and Svevo here and I really like those. Thank you so much for teaching me about pasta! It’s definitely worth the extra $$ for quality pasta.

This has been sooooo incredibly helpful! We’ve been buying Barilla for years. My 86 year old grandma keeps saying how pasta doesn’t taste like it should anymore. Our local Italian, slow-dried pasta available is De Cecco. I’m going to buy a box so that we can do our own taste test. I’m a total foodie who’s been raising by a meat & potatoes family, so trying to get them to try new things is sometimes a challenge.

Thanks Vincenzo for another excellent video, absolutely love your videos and advice!!! I used to use San Remo most of the adult life, but after seeing your best pasta brands video from a year or so ago, I switched to Delverde and Cucina Matese, which are so much better tasting than San Remo. I don't have easy access to speciality artisan pasta, but have bought Rummo when travelling to the closest artesian Italian Deli, which is the pick of the pastas!!!

After I had become Your online cooking-student, I left Barilla etc. and now mainly stick to La Molisana. For a short time also Rummo was available here, but alas isn't any more. In cases of emergency, De Ceccio is also available but not my favourit. The difference between high quality and average pasta is absolutely remarkable and worth the higher price. Thank You for all of Your video-lessons!

A few years, at your suggestion, ago I switched to high quality Italian pastas from the Barilla-type pasta. It has made a huge difference. The flavor and texture is so much better and it is easier to digest. It seems like it shouldn't make a huge difference, but it absolutely does.

Excellent educational video, thank you for making.

Your vids changed my pasta life mate 💪

Rummo is my favourite, but De Cecco is pretty decent too. 😊

@julianshepherd2038

2 ай бұрын

Yes

@andreitiberiovicgazdovici

2 ай бұрын

If you live in places where you can't find other types of brands, yours are great choices. But if you like Rummo, then I recommend La Molisana: they are very similar, but in my opinion La Molisana is slightly superior and releases more starch during cooking, very useful for dishes such as "Aglio e Olio". DeCecco used to be a very good brand, but I have to say that recently they have dropped a bit in terms of quality. Other brands to try are pasta from Campania, such as Voiello (or the one from Gragnano that Vincenzo recommends in his video)

@Cam-yu8wy

2 ай бұрын

@@andreitiberiovicgazdovici I still prefer Rummo, but yes, I love La Molisana as well, though I wish there had been more regular types available where I live (For some reason most La Molisana around here is the whole wheat type, which I'm not too crazy about). We do have Martelli pasta as well, which I think is good, but it's twice the price of the others, so I don't go for it too often

Ever since you talked about La Molisana, I've been fortunate enough to find it at my local store. A huge difference from Barilla, which used to be my go-to at the store. It's truly fascinating how much of a difference the right techniques make.

"Mono Grano" and "Bennedtto Cavalieri" are also excellent! They are dried over a long period under "calore basso" (low heat).

@vincenzosplate

2 ай бұрын

They do sound like great pasta brands! I hope you enjoy 😊

@JoeZasada

2 ай бұрын

@@vincenzosplateBennedtto Cavalieri makes perhaps the best spaghettoni in the world

@toriless

2 ай бұрын

Rustichella d'abruzzo uses no heat and they dry it over days.

Amazing video. I recently bought liguori pasta. First time i bought expensive pasta ;) i used to buy the cheapest so i cant wait to try it 😊

I found a local pasta maker and can get freshly made pasta there! It’s been a game changer. They offer such a nice variety. As for dried pasta, I try to get what is light in color and organic. I don’t mind some extra because it makes such a huge difference in flavor and texture for the meal. Plus, the kids eat more of it too, so less is wasted and they are nice and full.

Yes--buy the best you can afford. Thank you Vincenzo. Have you seen the film "Cabrini"? It's wonderful!

When I went to Rome and Sorrento 4 years ago, it really opened my eyes to the actual quality of the pasta itself. It just seemed like the pasta itself was the star of the dish. It was after that, I started watching your videos. It has changed the way I cook. Barilla has a more expensive line called Al Bronzo. It comes in a red and blue box. It is pale in color and has lots of texture and absorbs the sauce well. However the variety is limited at my super market. It's much better than their standard product. I buy it when it is on sale and is on par with some of the better brands. Otherwise I buy Coco, Rummo, Liguori and La Molisana. It just depends on what's available at any given time. Coco is my favorite out of what's available to me. My local Italian bakery sells good brands at a fair price. I can never go back to the orange stuff. Keep up the great work. You always inspire me.

I'm from Melbourne; stumbled on your Channel and so gald I did. To-date my pastas have been sub-par to say the least, pasta and sauces, OO's and local crushed tomatoes from ALDI and Woolies. Luckily I have a european supermarket close by so upped the game with Colavita and La Molisana and experimenting around with passatas and tinned tomatoes (Mutti for now). OMG and wow !!!! what a difference using these ingredients. Going to plan in a long weekend drive to McClaren Vale to pick up a case of Joseph OO from Primo Estates. I really do love these videos where you compare products, keep doing these as updates maybe ... Cooking Spaghetti alla Puttanesca tonight !!!

Most supermarkets sell brands like Barilla, but "my" supermarket had a brand called Rummo on sale a couple of weeks ago. I checked the colour and texture as you have taught us and thought it would be better than the other brands they had in stock. As a matter of fact, I bought a pack of pappardelle (one of my favourite pastas) and a pack of fettucine. It is probably not artisan pasta, but I could definitely feel and taste the difference. There is another brand called Zeta (Fernando di Luca) sold here. Some of their pasta look ok while others make me suspicious and I have tried the better ones. I guess you would say "ok" but not the best. Mile grazie, caro Vincenzo, for the lessons given so far and for those to come.

I was just starting to get into pasta when I started seeing your videos, and thanks to you, I usually get, at the very least, De Cecco, as it's less than $1 more than Barilla at my grocery store. Since then, my grocery store now sells also Di Martino & La Molisana, and I get one or the other, depending on the price or which one is on sale. I do like the Di Martino, but there's something with La Molisana that works so well with the penne pasta dishes I make. The 3 brands I get are, in this order: 1. La Molisana 2. Di Martino 3. De Cecco

Since watching your channel I switched from Gran Italia to a better brands like Rummo or la Molisana. The ability to pick thicker types of pasta and actually being able to cook them al dente makes such a huge difference. Since switching no pasta remains until the next day, no matter how much I make. On behalf of my wife and children, thx Vincenzo!

Great video! Question: When would you prefer fresh pasta over dry pasta, and vice versa.

If the pasta is thinner, than you will need more spaghetti for the same size serving, which means you have more surface to bond with sauce in the end.

@prapanthebachelorette6803

2 ай бұрын

And that’s how I like it 😂🎉

@henrychinaski846

2 ай бұрын

True!

@philp8872

2 ай бұрын

Was about to comment the same

Thank you for your passion and dedication ! If I may just elaborate, the higher content of protein in the Liguori is related to the durum wheat that is used, and not the drying process. The drying process cannot add or decrease the amount of protein, but just the structure of the protein itself. Higher temperature used to dry the pasta quickly us more damaging (and also increase the issues related with gluten).

These days I only use La Mollisana, Cucina Matese and sometimes Barilla. Btw Vincenzo in case you are not aware, Barilla have in recent times released a more premium pasta, called Al bronzo lavorazione grezza, and it’s every bit as good as any other more artisan pasta as far as I can tell, it’s not in the slightest bit orange and has a rougher texture to it (it includes semolina). All of these brands cost $4 from the supermarkets. Oh and btw the word is edible not eatible 😆😆😆.

@trishb45

2 ай бұрын

English isn’t his first language. Showing your back end.

@1240enzo

2 ай бұрын

wtf ???

Thanks to you Vincenzo i have been buying Liguori or Molisana or Delverde pasta only, depending on which i can find. Quality pasta is a game changer. Grazie ♥️

Thanks for the introduction. Liguori is just introduced to my local grocer, never heard of it before. But now I'm going to grab as much as possible! (priced on par with Barilla)

@vincenzosplate

2 ай бұрын

Hope you like it! Don't forget to give me your feedback! 🙂👨‍🍳

So true. I recall when I used Barilla pasta, it was not absorbing the sauce well.

@aris1956

2 ай бұрын

But today Barilla, at least here in Europe, has brought to market a new type of pasta, in red-colored packets. "Pasta al Bronzo" (bronze-drawn pasta), with a lighter color and a rougher surface, which obviously absorbs the sauce better. It costs a little bit more, but it is of a better quality than the regular Barilla, in the blue-colored packets. If you happen to find that new type, you might want to buy it. Here Vincenzo did not mention it, only showed the regular Barilla in the blue-colored packets. Evidently that new type of Barilla has not yet arrived in Australia.

I love all of your recipes and recommendations. 💯🙏🔥LOVE: the pasta didn't make love correctly!!!

@vincenzosplate

2 ай бұрын

Hahaha glad to hear that you enjoyed the way I expressed myself about the pasta and sauce! 😊

Used what you said to look for and bought Rao's. 2 ingredients, no sodium, slow dried. Made an immediate difference.

thanks for all the useful education !

Very comprehensive video Vincenzo. For availability in Australia, my vote goes to La Molisana and Garofalo.

Thank you for this video! Ever since the one you made in Italy where you visited the artisan pasta maker I look for the lightest pasta. Luckiliy Lidl here has Italian week every once in a while and then has Orechiette that's almost white and very rough. It absorbs the sauce beautifully, although it takes ages to cook, even al dente will take at least 15 minutes. Real artisan pasta costs about €6 for 250g here, I will try it sometime but find that really expensive. I'm all for supporting family businesses but not for my standard pasta if the cost is that high. To get back to this video though, if you wouldn't have cooked according to the instructions but just by tasting when the pasta was cooked correctly, I wonder if the San Remo would have tasted closer to the Barilla. They looked so similar raw that I almost can't imagine them tasting any different when cooked the same way.

I only use Di Martino Pasta. I made my first Carbonara and just grabbed Di Martino because the packaging looked nice. But, omg this pasta is soooo good. Also my friends said it is the best pasta they ever had outside of restaurants in Italy. I don't know what it is, but they have some "bite" to it.

Vincenzo is a LEGEND! Thanks to his previous pasta brand video, I found out about how delicious La Molisana pasta is and it's all I use now. I sometimes buy Rustichella d'Abruzzo as it's the best pasta ever but it's so expensive in the USA. Grazie!

@vincenzosplate

2 ай бұрын

It makes me so happy to hear that you now know how to select your pasta correctly! Stay tuned for more cooking tips my friend! 😊👨‍🍳🇮🇹

@planetfabulous5833

2 ай бұрын

Yes, I love your recipe videos. Maybe make some homemade cavatelli please?

Rao's and De Cecco definitely my go to! By the way Barilla bought in the US isn't even made in Italy! It's mostly made in Iowa and New York

You should make a video about why durum wheat is so popular among italians. The rest of the world seems to disagree.

7:53 "The pasta did not make love correctly". Very profound. 😅

@vincenzosplate

2 ай бұрын

Haha well I meant that the pasta and the sauce didn't mix well together 😊

@nightwing4065

2 ай бұрын

@@vincenzosplate I was just kidding. We all knew what you meant. Yeah, the pasta is a hopeless romantic. 😂

@aris1956

2 ай бұрын

@@nightwing4065. Pasta is always looking for a “great lover”, but also a lover who is very well suited to her, not just any lover ! 😉😀

The Coles brand “Cucina Matese” is pretty good. Love your review on that one .

Love the video vincenzo love your content your a amazing KZreadr I love watching your videos they are the greatest and the best and the coolest your content is the greatest and the best and the coolest it always brings a smile to my face watching your content your a amazing and fantastic cook vincenzo all the pasta looks very yummy 🤤

@vincenzosplate

2 ай бұрын

Grazie mille my friend, I appreciate! 🙏🏻❤️

I think the best recipe to show the pasta quality will be Aglio e olio. The smooth sauce will definitely stick better to the rough texture pasta and will add a silky smoothness to every bite.

Thanks to you Vincenzo for the last couple of years I've bought only Italian brands and it's impossible now to go back to the bad "orange" and smooth pasta they make here in France. Rummo is highly available these days and it's not so expensive so there's no excuse! And when I'm not too lazy I make my own tagliatelle.

I sort-of came to your conclusion accidentally. It really does matter to use good pasta, really it does. The best sauce is wasted on a so-so pasta. I pay "too much" to get proper bronze-die extruded Italian pasta because it really makes every dish that much better. Thanks for giving us a great demonstration of what a difference good pasta can make.

It's crazy that there's a company that makes even worse pasta than San Remo and Barilla, that company is called Prego. Unfortunately most people choose these 3 brands due to their price without realizing how bad they are. Ignorance isn't always bliss.

@vincenzosplate

2 ай бұрын

Good ingredients make all the difference in the taste and quality of our food 😊

@markwin77

2 ай бұрын

PREGO is from the USA and is owned by Campbells Soup. Won't go any further then that as Vincenzo will blow a blood vessel in a raging fit. As for San Remo it's biggest money earners is actually from Asian Instant Ramen/2 min Noodles and rice cracker snacks (Fantastic Noodles). By the way the Durim wheat San Remo uses is actually grown around the area of Port Pirie which is North of the Yorke Pennisula in South Australia.

@Donkens

2 ай бұрын

crazy is that barilla is expensive, about 2 euros for 500g spaghetti here in sweden. Meanwhile la molisana is 2,1 euro. But barilla have probably noticed that they are loosing market share because they recently released barilla "al bronzo" line up, that pasta is good but way overpriced.

@toriless

2 ай бұрын

@@Donkens same, $3.29 (Barilla) vs $3.99 (La Molisana) at the grocery that carries La Molisana. Barilla is rip-off. "al bronzo" just uses the same bronze dies to add texture, many US made ones use the same trick.

@PabloOlivera-my7wm

2 ай бұрын

@@toriless here in Uruguay Barilla is more expensive than La Molisana. Barilla has brand power but your must watch out with it as many products are not made in Italy, not even in UE.

Really enjoy your "taste/texture" tests. Ok. Sold! Ligouri here I come!

You should call up San Remo and ask if they want to make a world-class pasta? Although most top class pastas are made in Italy, I have had a few from elsewhere. Italpasta in Canada makes a premium line that is slow dried and brone extruded that can compete.

Meanwhile my home still using San Remo 😐 No wonder the sauce ain't sticking to the pasta, I thought the sauce is too watery but watching Vincenzo really point out the real problem, which is the pasta.

Enjoying your channel. Thanks for entertaining

@vincenzosplate

2 ай бұрын

My pleasure my friend! 😊 Stay tuned for more cooking videos!

I always buy Barilla in my local shop, because it's the best there. Sometimes I buy that blue box which is cheap, but generally prefer trafilata al bronzo (red box or Academia Barilla). It's pale and expensive.

I´ve been using La Molisana, Agnesi and Colavita. Price is very similar among them. La Molisana is a new brand here, it has been imported by less than 2 years. Barilla is the most famous and De Cecco is the top one.

I buy La molisana, you can buy it under 1 euro here in Czech Republic.

I really love your dedication for quality of ingredients, quality, quality and quality! I like to make pasta myselves. Lots to learn and hits and misses. But mostly great results. Otherwise I would go to high quality pasta al bronzo which has a rougher texture and "makes love to the sauce"! I truly admire your dedication to teaching how to cook really authentic Italian food. Greetings from Germany And yes: No cream in carbonara! I asked the Italian chef at my favorite restaurant why he puts cream in it: "I'm here to earn money and not for fun. They want it. They get it." Poor Germans....😂 I think I'll request pasta alla gricia the next time, then we won't have a problem. I love your channel. Keep up!

I generally buy Rummo.

@vincenzosplate

2 ай бұрын

Rummo is among the best pasta brands, so well done!

@lorenzoh.6571

2 ай бұрын

La molisana and sometimes D'cecco. Only use mutti tomatoes

@Guffy01

2 ай бұрын

I don’t like Rummo only because they have added vitamins and minerals.

@Tyrunner0097

2 ай бұрын

@@lorenzoh.6571 Mutti is the only pasatta from Italy that I've been able to find at any of the grocery stores, and when it's on sale, I make sure to stock up 2-3 bottles.

@philp8872

2 ай бұрын

​@@vincenzosplatereally? I never bought it because it has such dark colour, a very dark orange, nearly brownish. My supermarket has Barilla, Rummo and DeCecco, Always buy DeCecco

I would absolutely love it if my local grocery store carried a lot of different pastas. They are literally a 6 minute walk away from my downtown apartment. Unfortunately, they are a chain store and are more about what is going to sell and make them money. I am a handicapped person with no car and I have trouble getting around. I saw your previous video on pasta quality and the only one of those recommended pastas that was readily available was DeCecco. It tried it and loved it. Sadly, the selection of the different shapes of pasta was basically limited to regular spaghetti and fettuccine. Whenever you put out a recipe I want to try it as you make it. Bucatini, for example, is only available online and is outrageously expensive or will take 5+ days to be shipped. When I wake up in the morning and plan my day and I decide I want pasta for dinner, I don't want to have to wait five days for the bucatini to arrive. The sauce will be dead by then. Perhaps with each recipe you could make three pasta suggestions. The best, the next best, and the last resort. Australia has about 26 million residents while the U.S. has about 332 million and you seem to have a wider selection of pasta brands and shapes. Something about that is not right. I have taken your advice about paying attention to the color of the dried pasta and believe it or not, the store brand at my local chain store meets your criteria for color and cooking time. I would love to know who makes their pasta. Good video, Vincenzo, but I would like to see all three pastas cooked at the same time with equal amounts of sauce and equal amounts of pasta by SOMEONE ELSE and then you do a taste\texture test with all three at the same time without seeing how much sauce was left in the pan. THAT would be a trie test and an awesome video. My money would be on your taste buds, tongue, mouth, and experience to still come up with the correct results. Waiting with baited breath.

I wanted to study the different pastas to see if I could pick out which was which but the advertisements kept blocking a quarter of the screen. There was always some kind of merch thing in the way and it got frustrating. Great video though. I have noticed since I changed Pastas using your advice my food has tasted better and I like the texture better. There is absolutely a huge difference.

@Mycroft2311

2 ай бұрын

I recommend using an adblocker like "Adblock" and/or trying different browsers. Doing so I have got rid of all that crap...

I have a Rustichella d'Abruzzo fusilli col buco in my pantry. Bronze die cut, slow dried at low temp (if I'm translating correctly😊). Lavorazione artigianale. It's from a local Italian market and I have yummy plans for this fun-shaped pasta, so I hope it's good!

We love Cipriani pasta! The texture is perfect al dente! But we are definitely going to try Liguori 🌷🌷🌷

Thanks, you are right. It is strange that the pasta is so often overlooked.

I love Liguori pasta. It's my go to pasta. I started cooking with it since your last video on pasta brands where you gave it a high rating. Thank you Vincenzo.

@vincenzosplate

2 ай бұрын

My pleasure! Stay tuned for more cooking tips!

I love your advices Vincenzo . when i'm next time in italy i try if i cand find Liguori. In my home i buy Rummo and De Cecco. Cause i like the quality and it's quite easy to find in 🇦🇹 Austria

@vincenzosplate

2 ай бұрын

Rummo and De Cecco are actually pretty good pasta brands! 😊 Keep enjoying delicious food 👨‍🍳🍝

@Tyrunner0097

2 ай бұрын

De Cecco is really good. If you can find La Molisana, it's a bit cheaper than De Cecco, but much better.

Thank you for sharing this- it is hard for me to understand the difference between pastas!

@vincenzosplate

2 ай бұрын

I know it could be hard to choose the best pasta brand.

Some pasta brands have caught onto the bronze die=better pasta perception. Lidl Deluxe pasta is orange pasta, with a rough extrusion. The rough extrusion makes it appear whiter on the outside when raw, but it cooks weird.

I mostly buy mezze penne pasta - my favorite - and high quality pasta makes a huge difference for me. Liguori does a very good job.

Thank you for the review! Very informative. The Liguroi brand is very expensive here in the States around $10 per 16 oz...are there any other high quality pastas that may be more economical, especially for a big family??

The Yorkshire Pasta Company is the best, Recently I’ve been buying Cipriani Organic for fusilli and rigatoni, absolutely beautiful pasta.

The other day I bought Gentile at Woolworth for a special occasion, most expensive pasta they had at $8. Spectacular.

I usually use De Cecco,i can find it on my next door supermarket

@vincenzosplate

2 ай бұрын

Excellent choice! I actually like De Cecco a lot 😊