Ciao,

I have got or seen these pastas sold here in New Zealand that came from Italy. Even with a local supermarket chain, say, Foodstuffs’ New World, each store could have a brand that is not sold at another one.

Are they considered good or not really that good?

1. Rummo https://www.pastarummo.it

2. Morelli https://www.pastamorelli.it

3. Pasta Panarese https://pastapanarese.it

4. Pastificio Liguori https://www.pastaliguori.com

5. De Cecco https://www.dececco.com

6. Pasta Garofalo https://www.pasta-garofalo.com

7. Girolomoni https://girolomoni.it

8. Barilla https://www.barilla.com

9. Rustichella d’Abruzzo http://www.rustichella.it

10. Divella https://www.divella.it

*Edit: found two more. Missed it the first time round:

11. La Molisana https://www.lamolisana.it

12. Filotea https://www.filoteapasta.com

13. Colavita https://www.colavita.it

14. Granoro https://granoro.it

37 comments

  2. Rummo and Garofalo – good

    De Cecco – average

    Divella and Barilla – cheap and not good

    Never tried the other ones

  3. Rummo , Garofalo and Liguori are the top
    De cecco is very good, a bit more “industrial” production but great taste and quality. They have a wide spread of products, the WholeGrain brown pasta is great.
    Girolomoni is a BIO brand with higher price.

    barilla and divella are not that great.

  9. Garofalo, Rummo, Liguori are all what my Italian family buy , what I used to buy in Italy, and are seen as good.

    Barilla and de Cecco are just average supermarket brands, I would buy them if I didn’t have an option or a pasta machine. Italians eat these brands they are just not very fancy.

    Not sure about the others

  13. Rummo and Garofalo are pretty good. Barilla, the easiest to find everywhere in the world, just passable until they introduce the “bronzo” quality that is top level today (also according to a well known consumer magazine).

  16. I haven’t tried all the brands you listed but among the ones i know, rummo is the best one in my opinion

  17. Bear in mind that the responses you’re getting are based off the quality available *in Italy*. A lot of brands have a separate production line for the export market, adapted to foreign taste, so the final product may or may not vary in quality compared to what people are telling you.

    Assuming you’re getting the same product we can buy, or that the quality level stays the same between brands, I agree with the general sentiment: Garofalo is awesome.

  18. Rummo is proof that it was the samnites who conquered Rome, and not viceversa.

    (Yes, I’m extremely partial to that pasta)

  20. Felicetti and Mancini are in my opinion the best possible pasta brands globally. Not cheap but more than worth it.

  26. If you want to be sure that the pasta you’re buying is of good quality check the cooking time, the longer the better. Around 11-13 minutes are good qualitynpasta

  28. Rummo, Garofalo, Molisana are the best commercial ones.

    Liguori is also good.

    Is the packaging written in Italian? Look for “trafilata al bronzo”, that’s the bare minimum.

    Divella and Barilla not good.

    Edit: De Cecco average. The rest I don’t have them in my area.

  32. Non capisco se r/italy sia una bolla di esperti di paste o cosa per dire che Barilla e De Cecco facciano schifo e non si debbano assolutamente comprare.

    Le ho sempre considerate le paste “normali”, quelle che la maggioranza degli italiani consumano.

    Le altre sono paste particolarmente buone (e più care), ma la differenza, principalmente per uno straniero che non ha chissà quale cultura della pasta, non mi sembra così abissale.

  33. Girolomoni is an absolute niche production pasta.

    On a league of its own (with Felicetti maybe).

    I am absolutely awestruck somebody is importing it in new zealand because their production is naturally low.

    I personally knew the late founder Gino (Girolomoni) and I know exactly the fields from
    which the grain used for his pasta is grown on.
    They are in Isola del Piano, in Pesaro back country hills.
    For me there is no comparison: the price is triple but I accept it.

  35. I grew up on Barilla in Italy, that was the de-facto middle class no effort pasta since the 80. It’s “industrial-good”. My less affluent friends used to buy no-brand pasta. Those that wanted to show off would get De Cecco.

    Then I was lucky enough to live in Aquila, a small town in central Italy where the craft of food is not suffocated by the frantic modern life and there I discovered the magical small batch artisan pasta.

    Now I live in California and to be honest I rejoice when I find Rummo here, it’s a solid compromise!

    TL;DR
    RUMMO
    GAROFALO
    LA MOLISANA

    Are high quality industrial products with a touch of artisanal look and feel

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