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Whats the benefit for these though? I stocked up on a few cases of the last pasta on sale. I don't remember but it was $1 or less per box.
This is a well respected brand recognized as high quality. The main identifying aspects are bronze die versus teflon, and slow dried versus heat dried.
Bronze die has a rougher cut, resulting in a starchier water that is essential for certain pasta dishes that use pasta water as part of their sauce. Mostly pointless for things like tomato based sauces though, IMO (some say it's still better for "sauce adhesion" even for red sauces, but I don't really notice).
Slow dried tastes better, cooks more evenly, and also supposedly has better nutrition and digestibility.
Last edited by exomni October 10, 2026 at 06:38 PM.
Whats the benefit for these though? I stocked up on a few cases of the last pasta on sale. I don't remember but it was $1 or less per box.
This is my go to grocery store dried pasta for quality and texture (though do grabbed Rummo now as well). While more expensive than some other options it is still relatively cheap so worth paying a couple dollars more per meal for me.
Yeah, the best widely available pasta brand, but one of the worst pasta shapes.Edit to add if it were spaghetti or penne I'd be in for 10!
This is actually the most versatile paste shape. You can use it in salad, with cream sauce, tomato sauce, chunky sauce, olive oil base sauce. Basically anything.
This is actually the most versatile paste shape. You can use it in salad, with cream sauce, tomato sauce, chunky sauce, olive oil base sauce. Basically anything.
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Edit to add if it were spaghetti or penne I'd be in for 10!
Bronze die has a rougher cut, resulting in a starchier water that is essential for certain pasta dishes that use pasta water as part of their sauce. Mostly pointless for things like tomato based sauces though, IMO (some say it's still better for "sauce adhesion" even for red sauces, but I don't really notice).
Slow dried tastes better, cooks more evenly, and also supposedly has better nutrition and digestibility.
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Join The Conversation
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