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My cousin spent a summer in Italy before the pandemic and enrolled in cooking classes while there. She told us that Barilla was used exclusively by the instructors at her culinary school.
I used to use Barilla always, until someone on here posted something about DeCecco. Tried it, loved it. We buy DeCecco almost exclusively now. The way it’s formed is different somehow from most mass produced pasta, giving it a rougher edge than others. So it holds your sauce better.
Buy yeah, it’s super expensive, comparatively. When I first tried DeCecco, I bought “squared spaghetti”. A bit thicker than regular sized spaghetti, but I personally fell in love with it! Naturally, it’s impossible to get that squared kind any more. We bought it maybe 5 times and now we can’t get it. So it’s thin spaghetti, penne, rigatoni, or linguini for us now.
According to statistics, Barilla was the market leader in Italy for pasta in 2020 with a market share of 24.5%, ahead of De Cecco with 14% and Garofalo with 8%.
I used to use Barilla always, until someone on here posted something about DeCecco. Tried it, loved it. We buy DeCecco almost exclusively now. The way it’s formed is different somehow from most mass produced pasta, giving it a rougher edge than others. So it holds your sauce better.
Buy yeah, it’s super expensive, comparatively. When I first tried DeCecco, I bought “squared spaghetti”. A bit thicker than regular sized spaghetti, but I personally fell in love with it! Naturally, it’s impossible to get that squared kind any more. We bought it maybe 5 times and now we can’t get it. So it’s thin spaghetti, penne, rigatoni, or linguini for us now.
My favorite brand of pasta is DeCecco. I also love and buy La Molisana, Mulini, and Rummo.
They all have excellent flavor and a rougher texture, which is great for mouth feel & for extra sauce and cheese to cling to. Also, these pastas come in shapes that I like, but are rarely found in American pasta brands.
Even Amazon has it
There are other manufacturers making the same as well
Well, spaghetti #12 is not squared spaghetti. It’s just regular thickness run of the mill round spaghetti. I have a couple boxes of #12 in my pantry right now.
And, yeah, I did check Amazon, but it will be a cold day in hell before I pay $16/lb for pasta! Lol, it’s good, but not that good!
Yes BUT it's the Barilla that's made in Italy and shipped to the US. Found in Italian grocery shops. It is not the same as the Barilla you find in standard grocery stores.
I've used the regular grocery store Barilla for years. I never thought the made in Italy stuff was worth the higher price.
Lately, I've been buying Rao's dry pasta. I think it's a very big step up from the other brands, at a price that doesn't make my head explode (especially when it's on sale).
(I don't particularly like fresh pasta, which probably affects my dry pasta preferences).
Yes BUT it's the Barilla that's made in Italy and shipped to the US. Found in Italian grocery shops. It is not the same as the Barilla you find in standard grocery stores.
I've used the regular grocery store Barilla for years. I never thought the made in Italy stuff was worth the higher price.
Lately, I've been buying Rao's dry pasta. I think it's a very big step up from the other brands, at a price that doesn't make my head explode (especially when it's on sale).
(I don't particularly like fresh pasta, which probably affects my dry pasta preferences).
Interesting... so there are 2 types of Barilla?
I don't shop @ Italian stores, so I can only get the regular grocery store ones.
I aim to buy whatever goes on sale for the better pasta, just to try it out. So many Italians say that the regular N American pasta is garbage... time for me to find out how much better the Made In Italy stuff can be and is it worth the premium.
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