Favorite Imported Italian Dried Pasta

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G. Greenbaum
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Favorite Imported Italian Dried Pasta

#1 Post by G. Greenbaum » August 23rd, 2020, 8:35 am

We have been using the Rustichella brand for years and love it. Both Gentile and Mancini have been recommended. I'm wondering what other brands are enjoyed?
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Re: Favorite Imported Italian Dried Pasta

#2 Post by Mark Golodetz » August 23rd, 2020, 8:47 am

The Rare Wine Company brings in one that is incredible
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Re: Favorite Imported Italian Dried Pasta

#3 Post by jeffmazen » August 23rd, 2020, 8:55 am

I've been using Rummo this summer. Excellent, inexpensive product.
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Re: Favorite Imported Italian Dried Pasta

#4 Post by Josh Grossman » August 23rd, 2020, 9:07 am

Following

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Re: Favorite Imported Italian Dried Pasta

#5 Post by Stan Y. » August 23rd, 2020, 1:07 pm

Martelli, imported by Gustiamo. A local wine shop used to direct import this years ago and even though it costs quite a bit more now, I'll order a case of maccheroni and spaghetti every few months. It has a distinct coarse texture and wheaty flavor that is like some idealized pasta from a dream. And it's apparently very slow-food legit...long low temp dry times, old family business. I cracked up when my family walked into the Roscioli bakery in Rome (board favorite) and a shelf from the oven to the window was lined with yellow bags of Martelli.

Edit: I'll also occasionally pick up some Benedetto Cavalieri spaghettoni locally because I dig the extra chew from those extra thick noodles. Also, I need to try the RWC tagliolini sometime that Mark recommends assuming it's as good as the olive oil they import (I crack up everytime I see their cooking instructions, "don’t skimp on the butter, we recommend a quarter pound of butter for each 8.8 oz. bag of pasta"...Christ). But I do occasionally like the Rusticella tagliatelle in the various flavors as we can get that locally as well.
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Re: Favorite Imported Italian Dried Pasta

#6 Post by Sarah Kirschbaum » August 24th, 2020, 6:02 am

This:

Molino e Pastificio Ternetta

"Ternetta pasta noodles have a shape similar to linguini and a wide variety of cooking uses to make any pasta recipe a little heartier. Our Ternetta Pasta by Molino e Pastificio is pasta created the traditional way that produces noodles with a nutty taste and firm texture. They make pasta with two ingredients durum wheat semolina and water.

The durum comes from local farmers in the region and contain no additives or GMOs. It’s grinded on-site and transported to the pasta factory. There, pasta makers mix spring water sourced from nearby mountain ranges with the wheat. They dry the pasta for a week in the attics of the factory just as they did long ago. This gives each noodle the perfect amount of firmness in every bite.

This is the perfect pasta for pasta al pomodoro or any classic Italian recipe that calls for linguini pasta. You can also substitute this in for spaghetti in many dishes for a heartier take on any dish. It works well with both meat and tomato sauces as the sauce will cling to these noodles like no other pasta you’ve ever tried.

Molino e Pastificio began in 1911 in Poschiavo, Switzerland. The mill and pasta factory that houses their operations used to belong to a convent of nuns until the late 19th century. The Fisler family purchased the land and building and converted it into their now famous pasta company when there was a need to feed hungry railroad workers in the area. They’re now known around the world for their top pasta products made with healthy, raw ingredients from the region."
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Re: Favorite Imported Italian Dried Pasta

#7 Post by Jay Miller » August 24th, 2020, 6:12 am

I like Setaro a lot (with thanks to Suzanne for telling me to try them).
Ripe fruit isn't necessarily a flaw.

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Re: Favorite Imported Italian Dried Pasta

#8 Post by mark rudner » August 24th, 2020, 9:44 am

marella (organic) from puglia
amazing stuff

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Re: Favorite Imported Italian Dried Pasta

#9 Post by scamhi » August 24th, 2020, 9:48 am

Setaro and Faella are my 2 faves.
rarely eaten trying to stay lower carb.
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Re: Favorite Imported Italian Dried Pasta

#10 Post by Rick Allen » August 24th, 2020, 10:39 am

mark rudner wrote:
August 24th, 2020, 9:44 am
marella (organic) from puglia
amazing stuff
Love this stuff.

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Re: Favorite Imported Italian Dried Pasta

#11 Post by T. Williams » August 24th, 2020, 12:09 pm

Why does it have to be imported?

Sfoglini and Vera are both east coast pasta companies that check all the right boxes. Old world style bronze dies for extrusion, organic ingredients, durum semolina/water only on regular pasta, slow air drying times...

Sure they are a riper style with a little bit more extraction than the old world, but they also don't have the strict rules to follow so you can end up with a wonderful and unique experience. Whoops! I forgot what product I was defending!

Seriously though, check out both of those companies for some pretty decent artisanal pastas. Bonus you are paying $4.50/lb instead of $9.99/lb. Double bonus you are reducing your carbon footprint by not wasting oil to put flour+water on a boat ride.

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Re: Favorite Imported Italian Dried Pasta

#12 Post by Craig G » August 24th, 2020, 12:32 pm

T. Williams wrote:
August 24th, 2020, 12:09 pm
Why does it have to be imported?

Sfoglini and Vera are both east coast pasta companies that check all the right boxes. Old world style bronze dies for extrusion, organic ingredients, durum semolina/water only on regular pasta, slow air drying times...

Sure they are a riper style with a little bit more extraction than the old world, but they also don't have the strict rules to follow so you can end up with a wonderful and unique experience. Whoops! I forgot what product I was defending!

Seriously though, check out both of those companies for some pretty decent artisanal pastas. Bonus you are paying $4.50/lb instead of $9.99/lb. Double bonus you are reducing your carbon footprint by not wasting oil to put flour+water on a boat ride.

TW
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Re: Favorite Imported Italian Dried Pasta

#13 Post by G. Greenbaum » August 24th, 2020, 1:43 pm

Hi Tim,

I have local purveyors I purchase from. Thanks for those you mentioned, but, specifically, this query is for imported Italian pasta which is unique. The foot print thing is a bit silly though. How many products do you think qualify? BTW, I'm drinking a delicious Meinklang Mulatschak today instead of a wine in a riper style with a little bit more extraction.

Cheers champagne.gif
T. Williams wrote:
August 24th, 2020, 12:09 pm
Why does it have to be imported?

Sfoglini and Vera are both east coast pasta companies that check all the right boxes. Old world style bronze dies for extrusion, organic ingredients, durum semolina/water only on regular pasta, slow air drying times...

Sure they are a riper style with a little bit more extraction than the old world, but they also don't have the strict rules to follow so you can end up with a wonderful and unique experience. Whoops! I forgot what product I was defending!

Seriously though, check out both of those companies for some pretty decent artisanal pastas. Bonus you are paying $4.50/lb instead of $9.99/lb. Double bonus you are reducing your carbon footprint by not wasting oil to put flour+water on a boat ride.

TW
Regards,
Gregg


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Re: Favorite Imported Italian Dried Pasta

#14 Post by T. Altmayer » August 24th, 2020, 2:54 pm

Tried many different brands over the years. Artisanal dried pasta makes a difference, for sure, but I get tired of paying too high a price. Maybe the best I've had is Vero Lucano, but pricey. I think Rustichella is solid and readily available in my local market so I use that more often than not. I have recently been using Semolina Artisanal Pasta in Pasadena, but I know that is not what you are asking.
Tom

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Re: Favorite Imported Italian Dried Pasta

#15 Post by G. Greenbaum » August 24th, 2020, 4:13 pm

T. Altmayer wrote:
August 24th, 2020, 2:54 pm
I have recently been using Semolina Artisanal Pasta in Pasadena, but I know that is not what you are asking.
I like their stuff, and not just the pasta.
Regards,
Gregg


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Re: Favorite Imported Italian Dried Pasta

#16 Post by T. Altmayer » August 24th, 2020, 4:21 pm

G. Greenbaum wrote:
August 24th, 2020, 4:13 pm
T. Altmayer wrote:
August 24th, 2020, 2:54 pm
I have recently been using Semolina Artisanal Pasta in Pasadena, but I know that is not what you are asking.
I like their stuff, and not just the pasta.
Miss seeing you and the rest of the crew, hope all is well. Hoping for an EWG event some time in the near future.
Tom

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Re: Favorite Imported Italian Dried Pasta

#17 Post by G. Greenbaum » August 24th, 2020, 8:37 pm

T. Altmayer wrote:
August 24th, 2020, 4:21 pm
G. Greenbaum wrote:
August 24th, 2020, 4:13 pm
T. Altmayer wrote:
August 24th, 2020, 2:54 pm
I have recently been using Semolina Artisanal Pasta in Pasadena, but I know that is not what you are asking.
I like their stuff, and not just the pasta.
Miss seeing you and the rest of the crew, hope all is well. Hoping for an EWG event some time in the near future.
I hope so too. My best to you and your family Tom.
Regards,
Gregg


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Re: Favorite Imported Italian Dried Pasta

#18 Post by T. Williams » August 25th, 2020, 10:30 am

G. Greenbaum wrote:
August 24th, 2020, 1:43 pm
Hi Tim,

I have local purveyors I purchase from. Thanks for those you mentioned, but, specifically, this query is for imported Italian pasta which is unique. The foot print thing is a bit silly though. How many products do you think qualify? BTW, I'm drinking a delicious Meinklang Mulatschak today instead of a wine in a riper style with a little bit more extraction.

Cheers champagne.gif
Would it be Wine Berserkers if someone didn't tell you your question was invalid and then provide an unsolicited opinion? newhere

TW
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Re: Favorite Imported Italian Dried Pasta

#19 Post by G. Greenbaum » August 25th, 2020, 3:15 pm

[smileyvault-ban.gif] [rofl.gif]
T. Williams wrote:
August 25th, 2020, 10:30 am
G. Greenbaum wrote:
August 24th, 2020, 1:43 pm
Hi Tim,

I have local purveyors I purchase from. Thanks for those you mentioned, but, specifically, this query is for imported Italian pasta which is unique. The foot print thing is a bit silly though. How many products do you think qualify? BTW, I'm drinking a delicious Meinklang Mulatschak today instead of a wine in a riper style with a little bit more extraction.

Cheers champagne.gif
Would it be Wine Berserkers if someone didn't tell you your question was invalid and then provide an unsolicited opinion? newhere

TW
Regards,
Gregg


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Re: Favorite Imported Italian Dried Pasta

#20 Post by Jerry Hey » August 25th, 2020, 7:34 pm

Il Mulino di Gragnano. Great texture and bite to it.

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Re: Favorite Imported Italian Dried Pasta

#21 Post by Bud Insalata » August 25th, 2020, 7:58 pm

Many favorites taking shape into account:

Spaghetti del Gargano by Antico Pastificio
Penne a Candela Rigate by Mamma Angelica
Filei by Pasta Pirro
Farro Linguine Integrale by Casino Di Caprafico

I've used Pasta Di Martino spaghetti, also excellent.

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Re: Favorite Imported Italian Dried Pasta

#22 Post by Nathan V. » August 26th, 2020, 6:30 am

Sarah Kirschbaum wrote:
August 24th, 2020, 6:02 am
This:

Molino e Pastificio Ternetta

"Ternetta pasta noodles have a shape similar to linguini and a wide variety of cooking uses to make any pasta recipe a little heartier. Our Ternetta Pasta by Molino e Pastificio is pasta created the traditional way that produces noodles with a nutty taste and firm texture. They make pasta with two ingredients durum wheat semolina and water.

The durum comes from local farmers in the region and contain no additives or GMOs. It’s grinded on-site and transported to the pasta factory. There, pasta makers mix spring water sourced from nearby mountain ranges with the wheat. They dry the pasta for a week in the attics of the factory just as they did long ago. This gives each noodle the perfect amount of firmness in every bite.

This is the perfect pasta for pasta al pomodoro or any classic Italian recipe that calls for linguini pasta. You can also substitute this in for spaghetti in many dishes for a heartier take on any dish. It works well with both meat and tomato sauces as the sauce will cling to these noodles like no other pasta you’ve ever tried.

Molino e Pastificio began in 1911 in Poschiavo, Switzerland. The mill and pasta factory that houses their operations used to belong to a convent of nuns until the late 19th century. The Fisler family purchased the land and building and converted it into their now famous pasta company when there was a need to feed hungry railroad workers in the area. They’re now known around the world for their top pasta products made with healthy, raw ingredients from the region."
That looks like the same shape as Trenette which I used to get from Latini (which I can't seem to source any longer).
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Re: Favorite Imported Italian Dried Pasta

#23 Post by Betty C » August 26th, 2020, 12:44 pm

jeffmazen wrote:
August 23rd, 2020, 8:55 am
I've been using Rummo this summer. Excellent, inexpensive product.
Same. I bought a bag for carbonara and like it.
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Re: Favorite Imported Italian Dried Pasta

#24 Post by M. Meer » August 26th, 2020, 1:11 pm

Garofalo at Costco is our everyday pasta.
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Re: Favorite Imported Italian Dried Pasta

#25 Post by Mattstolz » August 26th, 2020, 6:01 pm

having typically just made my own pasta if I didn't want something cheap from a box, is there really that noticeable of a difference between different artisanal dried pastas?

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Re: Favorite Imported Italian Dried Pasta

#26 Post by Sarah Kirschbaum » August 26th, 2020, 6:05 pm

Mattstolz wrote:
August 26th, 2020, 6:01 pm
having typically just made my own pasta if I didn't want something cheap from a box, is there really that noticeable of a difference between different artisanal dried pastas?
Yes. Maybe at the highest level of quality, not so much from one producer to another. But across the full spectrum, unequivocally yes.
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Re: Favorite Imported Italian Dried Pasta

#27 Post by Mattstolz » August 26th, 2020, 6:09 pm

Sarah Kirschbaum wrote:
August 26th, 2020, 6:05 pm
Mattstolz wrote:
August 26th, 2020, 6:01 pm
having typically just made my own pasta if I didn't want something cheap from a box, is there really that noticeable of a difference between different artisanal dried pastas?
Yes. Maybe at the highest level of quality, not so much from one producer to another. But across the full spectrum, unequivocally yes.
interesting. I can honestly say I always kinda pictured one handmade dried pasta was about the same as the other. I don't know why... I don't think that with just about any other food product I buy haha. guess ill have to try some of these mentioned!

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Re: Favorite Imported Italian Dried Pasta

#28 Post by Brian King » August 27th, 2020, 6:40 am

I'm a big fan of Pastificio dei Campei: https://www.pastificiodeicampi.it/index.php?ln=en

I had come across it in an article that their Tofette di Gragnano was "the best Italian dried pasta in America". I found some at Di Bruno's in Philadelphia (on sale) so bought what they had. It's legitimately good. The best? who knows. But worth the $6.50ish I paid for the 500g box. With Covid's arrival we needed to stock up on Pasta regardless (we have 5 kids, the youngest of which is 13 - so a LOT of food is needed). Pastificio was nice enough to do a bulk buy from a US distributor so the price point even better than above. (They make many many different types, not just the shells above)

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Re: Favorite Imported Italian Dried Pasta

#29 Post by Martin Zwick » August 27th, 2020, 9:40 am

Pastificio dei Campi (best sauce-absorbing pasta in my view, but expensive)

and

Rummo (cheap and good)
Last edited by Martin Zwick on August 28th, 2020, 2:33 am, edited 1 time in total.
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Re: Favorite Imported Italian Dried Pasta

#30 Post by Brian King » August 27th, 2020, 2:21 pm

Martin Zwick wrote:
August 27th, 2020, 9:40 am
Pastificio dei Campei (best sauce-absorbing pasta in my view, but expensive)

and

Rummo (cheap and good)
Martin - not sure of the definition of expensive, but found a couple places in Italy that sell in bulk for ~ 5 Euro per 500g box. Shipping is free over a certain point: https://www.titaly.it/en/10_-pastificio-dei-campi

In case it's useful..

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Re: Favorite Imported Italian Dried Pasta

#31 Post by Martin Zwick » August 28th, 2020, 2:30 am

Brian King wrote:
August 27th, 2020, 2:21 pm
Martin Zwick wrote:
August 27th, 2020, 9:40 am
Pastificio dei Campei (best sauce-absorbing pasta in my view, but expensive)

and

Rummo (cheap and good)
Martin - not sure of the definition of expensive, but found a couple places in Italy that sell in bulk for ~ 5 Euro per 500g box. Shipping is free over a certain point: https://www.titaly.it/en/10_-pastificio-dei-campi

In case it's useful..

BK

Brian,

I pay around 8€ for 500g. But that’s okay, as quality has its price. BTW, I had a few days ago Buccatini from Pastificio dei Campi, simply great. Also Fettucce is highly recommendable, 15€ for 1kg.

In contrast I pay 3€ for 500g Rummo Spaghetti.
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Re: Favorite Imported Italian Dried Pasta

#32 Post by TimF » August 29th, 2020, 2:20 pm

I went shopping today. The Mancini was quite a bit more than the rest. I’ve never tried any of these before.
FFE2441A-1572-49CF-B529-B7C87EAEEA5A.jpeg
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Re: Favorite Imported Italian Dried Pasta

#33 Post by Martin Zwick » August 30th, 2020, 1:29 am

[soap.gif]
TimF wrote:
August 29th, 2020, 2:20 pm
I went shopping today. The Mancini was quite a bit more than the rest. I’ve never tried any of these before.
FFE2441A-1572-49CF-B529-B7C87EAEEA5A.jpeg
I am quite curious about your impressions concerning Mancini.
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Re: Favorite Imported Italian Dried Pasta

#34 Post by G. Greenbaum » August 30th, 2020, 2:00 pm

TimF wrote:
August 29th, 2020, 2:20 pm
I went shopping today. The Mancini was quite a bit more than the rest. I’ve never tried any of these before.
FFE2441A-1572-49CF-B529-B7C87EAEEA5A.jpeg
That's still a great price for Mancini. I ordered a 3 pack of Spaghetti for $28 delivered.
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Re: Favorite Imported Italian Dried Pasta

#35 Post by Leonard Maran » September 30th, 2020, 6:14 pm

The idea that “fresh pasta” is better than dried would get some hearty guffaws in Italy. They have little to do with each other and they each have a special place in Italy.

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Re: Favorite Imported Italian Dried Pasta

#36 Post by J. D'Antonio » September 30th, 2020, 7:48 pm

Rummo is a good everyday pasta, and is about half the price of Rustichella d'Abruzzo here. I've enjoyed Alfetra a lot as well.
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