Favorite Imported Italian Dried Pasta

[Bud_Insalata]

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.

[Nathan_V]

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).

[Betty_C]

I’ve been using Rummo this summer. Excellent, inexpensive product.

Same. I bought a bag for carbonara and like it.

[M_Meer]

Garofalo at Costco is our everyday pasta.

[Mattstolz]

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?

[Sarah_Kirschbaum]

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.

[Mattstolz]

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!

[Brian_King]

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)

[Martin_Zwick]

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

and

Rummo (cheap and good)

[Brian_King]

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

[Martin_Zwick]

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.

[TimF]

I went shopping today. The Mancini was quite a bit more than the rest. I’ve never tried any of these before.

[Martin_Zwick]

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.

[G_Greenbaum]

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.

[Leonard_Maran]

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.

[J_D_Antonio]

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.