Is Expensive PASTA Better Then Cheap Pasta?

Today, I’m sure I am going to change the way you eat pasta. I am joined by Gianluigi Peduzzi, an artisan pasta maker whose brand, Rustichella d’Abruzzo, is a symbol of authentic Italian pasta. He’s going to go over what actually makes artisan pasta different and how to choose the right brands when shopping for the best tasting pasta.
💯 Follow this link to watch How Artisan Pasta is made in Italy: • How DRY PASTA is Made ...
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🎬 #VincenzosPlate is a KZbin channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

[@vincenzosplate]

What is your favorite pasta brand?

[@antonzub672]

Monograno for long, Benedetto for short

[@paulbonge6617]

I always have several: Benedetto Cavalieri, Rustichella d'Abruzzo and Giuseppi Coco and I'd say there's not much difference between them, though I prefer Rustichella.

[@qubicfactor]

La Molisana or De Cecco. Affordable but still bronze die extruded.

[@Smuphy]

Rummo 👍

[@pejgrio1809]

La Molisana, they sell their pasta under private brand for 0,83 EUR per 500g on sale.

[@captaina2462]

I rather like this format of an expert or artisan mainly presenting, it's a nice change and bring even more quality content to an already high quality channel. Bravo Vincenzo!

[@vincenzosplate]

Thank you a lot, I’m super glad you’re enjoying this format! I appreciate 🙏🏻

[@christopherhawthorne5395]

Agreed

[@Mart687]

Now I understand the difference between cheap and expensive pasta. Thx Vincenzo! Love your channel and learned a lot from the video's.

[@vincenzosplate]

Happy to help!🙏🏻❤

[@ANIMALiNTORNO]

Choose the correct pasta is not a joke and this video explain very Well!

[@mrswilbert]

Until you've tried both. No difference in taste or texture. Second generation from Abruzzo here.

[@josephgaviota]

Super interesting subject, I learned while watching this vid. Thanks to you guys!

[@yo-yotension4613]

I only use Rustichella d’Abruzzo, not because my parents are from Abruzzo, it is the best texture and flavour. I normally eat pasta three times a week, but when I eat it more often, it is the only pasta I use. Great product! Pasta made as it should!

[@vincenzosplate]

You have an exquisite taste bud, and I completely agree that there is a distinct taste difference between high and low quality pastas. I'm glad I was able to get the message across to you.

[@navelpicker]

Is lucky enough that my local Italian store has Rustichella d'Abruzzo penne on its shelves. Hands down the best pasta I've ever tried. Bravo, signore Peduzzi!

[@vincenzosplate]

wow that amazing! 🤩

[@joseph_p]

I’d love to see a blind taste test tbh. Across varying price points/quality.

[@vincenzosplate]

thank you for the suggestion!

[@kevjtnbtmglr]

Me too! I honestly have a bit difficulty in telling the difference. Maybe I have a problem with my mouth.

[@2cuntsgaming]

@@kevjtnbtmglr its just one of those things industrial pastas are fine, but if you can get artisan even better, the best is obviously making your own, all can be enjoyed just each one has a different quality.

[@alexmashkin863]

I'd wager it tastes the same for 95% of the people :-)) Maybe you can tell a difference by texture but not much else, especially with sauce :-)

[@timothyaugustine7093]

​@@alexmashkin863to me it tastes different because of how much the sauce clings to the pasta and how filling it is. If it's a very cheap pasta, I would taste less of the sauce and more of the wheat. The orange pasta tasted less filling than the white one. I would buy at least a De Cecco if I'm making it at home. Artisan pasta is only used for special occasions.

[@Percykap]

Excellent video! I learned more about pasta in 11 minutes than I had in my entire life.

[@vincenzosplate]

wow, I'm glad this video was helpful!

[@josephgaviota]

_I learned more about pasta in 11 minutes than I had in my entire life._ I second that!

[@uknowmeimaballe5858]

Anotherer great Lesson from the legends. Everyday I watch Vincenzo I learn something new.

[@vincenzosplate]

You’re so kind, thank you a lot 🙏🏻❤️ I appreciate

[@flamencole]

Ciao Vincenzo!! Such a nice video, thank you!! I saw the other video where you compare and rate all pastas and then bought 10 packets of Rustichella and oh my what a DELICIOUS pasta!! I previously only bought Barilla and thought it was good. Such an eye opener!! Grazie Vincenzo!

[@vincenzosplate]

Wow this is definitely what I love to hear! 🤩 Glad my video was helpful for you 🙏🏻

[@flamencole]

@@vincenzosplate Glad you make the videos! 😻 Ah, also found some Giuseppe Cocco pasta last week and also bought it, will compare them this next week 😋I imagine they'll taste similar since they're both artisans, but let's see. Just missing the Mancini artisan pasta, couldn't find here in my country sadly ):

[@bekhouwe8888]

Recently changed from cheap pasta to brands like la molisana, de cecco and rummo! I thought it cant be a huge difference but i was wrong! Thank you my pasta dishes are even better now.

[@everdinestenger1548]

The difference is huge.

[@TripedalTroductions]

I never compared the two directly but every time I use bronze die pasta I feel like it always absorbs more and gives me more starch in the cooking water to work with to create a great sauce.

[@vincenzosplate]

that's the main difference!

[@Fitzrovialitter]

So no objective evidence, just something you "feel"?

[@TripedalTroductions]

@Fitzrovialitter Surface area my dude. Didn't want to come off as pedantic.

[@shockalockabocka]

I also watched your video where u mentioned Del Verde being the best. I understand now! This is how I know, Del Verde stays firm and al dente even if I meal prep in the morning and have to microwave my pasta at lunch, perfect texture. It doesn’t get mushy, soggy. I keep my Del Verde for that. If I’m making sauce and eating the pasta immediately after cooking De Cecco is ok, but I’ve taken a liking to Liguori and La Molisana. They are excellent and only cost .30-.60 more, and have a pronounced Al dente better than De Cecco. They get a bit soggy for meal prep, but not like mush like De Cecco does.

[@annalee7403]

I tried Rustichella d’Abruzzo about two years ago, and since it has been my preferred pasta.

[@vincenzosplate]

wow, I love to hear this! 😍 definitely the best!

[@erica1399]

This completely explains why my mom always told me, just get the cheapest pasta you can because only the sauce matters, or the sauce makes the dish, well as this video shows, if you have the cheapest pasta indeed it's just the sauce, a better pasta makes for something more complete, something different, something better.

[@bahafromkz]

I've just had Rustichella's penne rigate in arrabiata sause made by your recipe Vincenzo and it is delicious! Definitely much better taste than cheap brands, and it does absorb the sauce very well, thus combining the flavors together. Thank you for your work!

[@vincenzosplate]

Sounds great! It has been evident that the better the quality of the ingredients you're using, the better the outcome of the dish would be. Continue to create amazing quality dishes and you'll surely win the hearts of many people. ♥️

[@bernardsbbq]

Great video, thank you. I recently discovered the red boxes from Barilla ("Al Bronzo") with light colored, rough pasta. I love it!

[@vincenzosplate]

Sounds great!

[@nickc935]

hey vincenzo i love ur videos when ever i feel upset, i always find myself coming to ur channel and feeling relaxed instantly ❤️❤️🍝😻

[@vincenzosplate]

this really makes me happy ❤ I love having subscribers like you, thank you

[@thegrootouders]

Yes, we have changed to artesian a few years back and totally agree with your findings

[@vincenzosplate]

Awesome 👏🏻 nothing can beat artisan

[@Drestic]

Until your videos I didnt know there was such a big difference between types of pasta. I stopped eating industrial pasta a long time ago because it made me sick to my stomach and the next morning I always had very low blood sugar and naseau (I am not diabetic). After watching your videos many months ago I decided to start eating good quality pasta and I am very pleased to say that it doesn't make me sick to my stomach and I wake up feeling normal with a stable blood sugar. I am so happy to be able to eat such an important (and delicious) food again! Thank you! Also the texture and flavor is so beyond better it is laughable. I can't believe I wasted so many years not knowing what pasta should taste and feel like.

[@vincenzosplate]

It truly is an honour to be able to assist in providing more options for you to use in the kitchen; I, too, used to be a big fan of lower quality pastas before searching for better ones. I tried and tested the majority of them and discovered that there is a significant difference in the quality of these pastas. When I first tried the higher quality pastas, I noticed a significant difference in texture and flavour; they were far superior to the pastas I had previously eaten. This provided me with the opportunity to share my experience with all of you. It is my pleasure to keep you informed and to provide you with the information you require! Keep cooking, rockstar!

[@LogiForce86]

I recently switched to better pasta with the entire supermarket full of mostly yellow pasta. Mama mia, where has it been all my life! I find that the artisan pasta takes up the saus better but also fills my stomach better, and the taste and bite is second to none.

[@ask-128]

for many of us it is about the price...especially now that they have reduced the supply available at any one time...and the prices have increased double what it was before per pound.......

[@vincenzosplate]

I agree with you on this one. Getting good quality pasta has been difficult for most individual right now with the rising of prices on basic commodities. if it's not widely available, you can always opt for other alternatives too.

[@writerguy911]

Another video that makes me hungry while watching! Thanks for the content. Great to know these small cooking tips.

[@vincenzosplate]

Thank you, I’m glad this video could be helpful for you!

[@josephgaviota]

Agree with @writer ... I bought some "certified slow dried" fettuccini today, and I have some shrimp ... I'm making that for dinner ... can't wait to see how I like the "better" pasta!

[@captainbligh3894]

Love this guy, what a charm he has !!

[@HughbertJassGaming]

Excellent video, sir :) I would enjoy a video on the topic of olive oils. What are the best brands I should be looking for to ensure I am receiving the best nutrition, flavour and overall quality? Thank you for your good work :)

[@guitarcheology]

Agreed. And today, olive oil is becoming like honey or maple syrup. So much of what is on the grocery store shelves is fake.

[@hugoanderkivi]

I bought Frantoi Cutrera olive oil, and the quality is excellent. I recommend giving them a look.

[@lillianaz6552]

Hi… I was in Tuscany in July and visited Fattoria Il Poggio. They make their own olive oil amongst other products. I brought oil and tapanade home. So wonderful! The owner said that extra virgin olive oil that is cold pressed is the best. So oil that is extracted by mechanical means (press) vs. chemical means is best. I too would like to know specific brands from Vincenzo, but I think this is a good start and it gets me reading the labels more closely. Vincenzo did post a video of his pantry and he showed some olive oils. I believe I saw Colavita brand on his shelf. Check out his video!

[@vincenzosplate]

Thank you for the suggetion. Stay tuned!

[@aris1956]

Ma mi sbaglio o questo video l’avevamo già visto ? Ricordo di aver visto già quel signore qui. Comunque un video molto importante perché dà delle indicazioni molto utili per quanto riguarda la scelta della qualità della pasta, specialmente per tutti quelli che nel mondo pensano che alla fine pasta è pasta e non badano o non conoscono certe caratteristiche, tipo il colore dovuto appunto ad una determinata lavorazione ed accortezza.

[@vincenzosplate]

Ho fatto precedentemete un video nel pastificio di Rustichella d'Abruzzo, è li che hai visto questo signore. Comunque sono contento che il video ti sia piaicuto, il mio scopo è educare il più possibile.

[@katjaxxx7353]

I ordered ''la molizana'' pasta as you recommended, omg, it is a dream, thank you love from Germany

[@vincenzosplate]

Amazing! 😍 I'm glad you liked it

[@aleksandranakonieczna9880]

I've been buying la molisana for months now, I had no idea Vincenzo recommended it! Finally some quality pasta here in Poland

[@ANIMALiNTORNO]

Good video. Easy to understand, explain well the importance to choose correct pasta. Do not save money on this choise! Spend more but save your taste. Thank you. New subscribed ❤️

[@vincenzosplate]

Glad it was helpful!

[@Qui-GonJohn]

A very important video. Thanks Vincenzo. This will definitely change the pasta I buy

[@vincenzosplate]

Hope so!

[@kirstenhellman1438]

I love Rustichella d'Abruzzo pasta!!!! I am so happy that the Fresh Market grocery store in Florida carries their brand.

[@vincenzosplate]

wow that's awesome😍

[@Davyjones5454]

I compared Barrila and De Cecco pasta last week. Cooked them as instructed. The texture, mouth feel and sauce emulsified if completely different.

[@whileriding]

This is fascinating! Another great video!

[@vincenzosplate]

Much appreciated, thank you!

[@josephgaviota]

Agree, it _IS_ fascinating!

[@NikkyS839]

Rustichella d'Abruzzo is my favorite brand of pasta to get. Abruzzo seems to have the best food from Italy :) I love Casina Rossa pasta sauce from Abruzzo, and the wine and cheese from that region are also amazing.

[@vincenzosplate]

Rustichella d'Abruzzo is the best pasta brands, no doubts!

[@the.mayberries]

I'm glad that we have a lot of great pasta brands in Germany. When I want a good one, I'm choosing Delverde/Buittoni pasta 😁

[@vincenzosplate]

Good choice!

[@chivo107]

I get Rustichella d’Abruzzo best pasta i ever had, yes it cost more, but you can taste difference right away, i'll never go back to cheap pasta again!

[@vincenzosplate]

well said 👏🏻

[@F51361]

Ce ne vorrebbero come te in giro per il mondo... Davvero complimenti! Vedo che rustichella d'Abruzzo ha una linea di pasta fatta con il grano cappelli, anche integrale. Allora è al top! A questo punto la devo per forza provare!

[@vincenzosplate]

grazie di cuore 🙏🏻❤ Rustichella d'Abruzzo è fantastica, sono sicuro che possa piacerti!

[@jtharp9265]

Thank you , here in the US We have so much food that people are finally seeing have so much bad stuff in our products, We grow alot of our Food , but now I also purchase products from italy 🇮🇹 or other countries that dont allow artificial ingredients in there products, I absolutely love your content Sir , Ive been subscribed for several years , but recently had back surgery and caught SEPSIS ( thank goodness i survived ) so I have more time to watch & listen to your amazing content God bless you sir . Josette Tharp Montgomery County, Texas 🙏🙏🙏🙏🙏🙏

[@peony8166]

Great explanation! Thank you 🤗

[@vincenzosplate]

Thanks for watching!

[@sammyjo8109]

This was very informative/educational. Much thanks! I'd love to see you do a video comparing home made spaghetti pasta to store bought and artisan.

[@aris1956]

Personally, I am of the opinion, as an Italian, that certain types of homemade pasta are not always better than a good store-bought artisanal pasta.

[@vincenzosplate]

I'm glad you find this video informative!

[@anthonygm85]

I basically don't even buy Barilla anymore, I buy Graziano or de cecco there both good and easy to find, I also like making my own pasta dough with my pasta machine or rolling pin

[@vincenzosplate]

awesome 👏🏻

[@Milkplus90]

I've been using the orange stuff my whole life and always wondered why my sauce never stuck to the pasta. I just made pasta using Di Cecco and it's literally the best plate of pasta I feel I've ever made! The other thing I noticed is that I feel full longer when eating Di Cecco. Please keep spreading this amazing wisdom Vincenzo!!

[@Fitzrovialitter]

This "Di Cecco" brand does not exist.

[@mobius1378]

I normally cook with cheap pasta but I never use the Barilla brand. In HK, at the same price, I can get de Cecco pasta, and it's far better than Barilla.

[@phxgidget]

He had a video comparing brands a while back. The blue box of DeCecco was high on a top 10 list. 😃

[@vincenzosplate]

yes you're right, de Cecco is way better than Barilla! Bravo 👏🏻

[@mobius1378]

@@phxgidget Haven't watched that yet but I know that's true. Really feel the difference when you open a pack of de Cecco and a pack of Barilla. And Barilla isn't even Italian... it's a US brand.

[@JulianAndresKlode]

@@mobius1378 whoa, that's not true. Barilla is owned by the Barilla family, founded 1877 in Ponte Tarro, Italy; and currently headquartered in Parma.

[@mobius1378]

@@JulianAndresKlode well yeah, but their products nowadays is simply producing in an American method. When you open a pack of de Cecco pasta, you know what I'm talking about

[@Mirk8lik3]

Sei un grande vincenzo!!!! Ho iniziato a seguirti da poco e i tuoi video mi piacciono un sacco

[@vincenzosplate]

Grazie di cuore 🙏🏻❤️ grazie per esserti iscritto

[@alexbennettbenefit366]

Love the video vincenzo love your content your a amazing KZbinr I love watching your videos they are the greatest and the best and the coolest the pasta 🍝 looks very yummy

[@vincenzosplate]

I love pasta! Thank you as always my friend!

[@klascojoe]

My wife just got the pasta attachment for her kitchen aid. She made ravioli. Homemade is the best ravioli I have had.

[@vincenzosplate]

That is awesome! 😍 Homemade is always better!

[@Ramyapad19]

Cant wait to watch the video tomorrow and on tuesday all day at home i love pasta sooooooooooo much also when is your cookbook coming out so i can buy for my birthday in September next year BTW cant wait to make your recipes soon for me

[@vincenzosplate]

Ciao Ramya, thank you as always 🙏🏻

[@hugoanderkivi]

I've experienced the same difference when trying industrial and La Molisana pasta. Quality pasta is so much better.

[@vincenzosplate]

La molisana pasta is really a great brand

[@mint8571]

Very good video. Here in the USA, artisan is double the price compared to commercial. Will i get double the quality? probably not. So commercial during the week for my pasta. Artisan on the weekends when I want to impress my friends and family.

[@vincenzosplate]

That's an excellent point; when we want to show off our dishes and cooking to family and friends, we always want them to try only the best quality dishes made with high-quality ingredients. Excellent work!

[@tajak]

Very informative video, really appreciated...♥

[@vincenzosplate]

So nice of you

[@TheBookGeek]

Pasta “Garoffolo” is very good too Vincenzo

[@vincenzosplate]

Hey, thanks for the recommendation🍝

[@TheBookGeek]

@@vincenzosplate I spelt it wrong though haha it’s Garofalo !😂 my mom makes it all the time. Very unique top quality , na cosa speciale

[@Angelicwings1]

I am loving cucina matese pasta at the moment. I would like to get the more artisan pasta but there is still a huge difference between the cucina matese and cheaper brands. It holds the sauce better, has a better mouth feel and my tummy is less sensitive to it.

[@vincenzosplate]

I agree, artisan pasta can make a noticeable difference in texture and taste. It's great to hear that you're enjoying cucina matese pasta. Keep exploring and savoring those delicious flavors! 😊🍝

[@carolynwheeler8475]

Great video. I learned a lot. Thank you.

[@vincenzosplate]

We’re glad this video was helpful

[@michaelmertens813]

Thank you for doing this.

[@martijnlie-hap-po9611]

Luca dis! lovely!

[@vincenzosplate]

Thank you my friend! 🥰🥰

[@larryjames007]

Rustichella is our favorite brand. So lucky to have it at our local grocer in Minnesota.

[@vincenzosplate]

wow this is great to hear!

[@brianshull2000]

I usually eat homemade pasta the way Vincenzo does.

[@vincenzosplate]

Fantastic 😍 do you make egg pasta dough or semolina pasta?

[@brianshull2000]

@@vincenzosplate egg pasta.

[@joseignaciocabrera672]

Thank you very much for such a clear and useful video

[@vincenzosplate]

Glad it was helpful!🙏🏻 Which is your favourite pasta brand?

[@asgrahim9164]

Cheap pasta is perfectly fine, nothing wrong with it. But the more expensive is quite a lot better - the bronze-rolled pasta absorbing the sauce better makes so much difference.

[@vincenzosplate]

I agree, but not always the more expensive is better

[@kaybrown4010]

Fascinating. I definitely prefer the taste and texture of Italian artisanal pasta. ❤️

[@vincenzosplate]

Me too!😍

[@laurapedro1286]

Perfect video Vincenzo

[@vincenzosplate]

Glad you think so Laura 🙏🏻❤️ grazie

[@davidmarshall6538]

Bravo, Vincenzo. Bravo

[@vincenzosplate]

grazie mille David!

[@seanodonnell5844]

Thanks to you Vincenzo, I now only buy artisan pasta. Mancini is my favorite and I noticed a difference immediately. Love their bucatini!

[@vincenzosplate]

wow this is great to hear 😍

[@grahammcfadyenhill9555]

Yes.

[@vincenzosplate]

Hope you enjoy this video!

[@fabianmcgrane3238]

I have a Question to you Vincezo, when i use not only Salt in the Cooking Water, or some other Seasoning, does that help to get another taste from the Spaghetti? (please italians, dont kill me for that question :D )

[@vincenzosplate]

ciao my friend, you're not supposed to add any other seasoning in pasta water, cause it will not give to pasta anything. It's always best to add them when you strain the pasta

[@fabianmcgrane3238]

@@vincenzosplate ok, thank you for the answer^^

[@hkiygg9631]

Bronze cut pasta is much better and here it's usually almost the same price as say Barilla so high-quality pasta is usually a must-buy. But isn't there one exception(that I know of at least) - spaghetti all'assassina? I've heard industrial pasta is actually much better for this dish.

[@vincenzosplate]

I agree that bronze cut pasta is usually better and worth the price. However, there's one exception that I know of - spaghetti all'assassina. Some recipes suggest using industrial pasta for this dish because it absorbs the sauce better. It's different from the usual preference for bronze cut pasta, but some people find it enhances the dish. Cooking is about trying new things and finding what you like best.

[@carpinchoConLentes]

Caro Vincenzo, ho provato la pasta Delverde che tu consigli nei tuei video; è stata difficile di conseguire in Argentina, ma è stata eccellente, non aveva mai provato una pasta così buona

[@vincenzosplate]

Caro Carpincho, sono contento che tu sia riuscito a trovare una pasta di buona qualità là fuori, può essere davvero difficile da ottenere ma alla fine ne vale davvero la pena. Dà un nuovo tipo di sapore ai tuoi piatti di pasta e adoro come sei riuscito a provarlo.

[@thapelo351]

Very profound video. Thank you. Support artisans.

[@vincenzosplate]

Much appreciated 🙏🏻

[@humblegoddess]

Vincenzo, I am enjoying these types of videos. Can you also do one on balsamic vinegar? Thank you

[@vincenzosplate]

Absolutely! I'll add a video on balsamic vinegar to my list. Stay tuned for that delicious topic! 🎥🍅🍇

[@nicfab1]

In the video it was said 2g salt per liter of water, thats almost nothing, or was a 0 forgotten? I usually estimate around 20g per liter, when people say as salty as the sea that would be around 35 to 40g salt per liter.

[@1234fazermann]

@ 07:53 - the commercial pasta pan was not a non stick & artisnal was non stick, obviously, the non stick will have lesser sauce.

[@tonydeltablues]

Artisanal pasta every time, grazie x Tony

[@vincenzosplate]

The best! 👏🏻

[@flchibear1]

Great video have tried Rustichella d’Abruzzo found it to much better than my previous brand. I get this from now onwhen I can find it.

[@vincenzosplate]

Looking for top quality ingredients feels like a treasure hunt most of the times, but once you hit the jackpot, next time it will be much more easier on when to look for it.

[@vincenzosplate]

Thanks for sharing!

[@dianethouin2825]

J'ai fait le test à l'aveugle entre mes pâtes habituelles (DELVERDE) et RUSTICHELLA D'ABRUZZO qui sont le double du prix! Résultat: les DELVERDE sont nettement meilleures et plus agréables à tous les points de vue. À vous d'essayer....

[@pyuen1966]

Ciao Chef Vincenzo! Is Alberto Poiatti pasta any good? Saw an ad on KZbin, the chef claims that AP pasta is made from the best hard grain semolina and Etna spring water. Any advice on this? Thanks!

[@vincenzosplate]

Ciao! 👋 Yes, Alberto Poiatti pasta is a great brand! The hard grain semolina and Etna spring water make it very high quality. Definitely give it a try in one of my recipes and let me know what you think! 😋🍝

[@pyuen1966]

@@vincenzosplate Appreciate the reply. Have been eating Alberto Poiatti Spaghetti for quite some time now. Has a firm texture and goes well with passata. Will try out one of your recipes in the future. P.S : Would you eat at an Italian restaurant that uses Barilla pasta?

[@jamillettet]

Molto riconoscente, grazie molto importante per me

[@vincenzosplate]

è sempre un piacere per me!

[@lindajoe9862]

Thank you thank you🥰

[@vincenzosplate]

our pleasure!

[@ledsvik]

Great video! I'm gonna switch to a better brand from now on. Do you have a video of guidelines of choosing the type of pasta? As a Scandinavian I almost always choose spaghetti for everything. I'm clueless about what might suit better so I tend not to try something new when it's a jungle to me. :) Thanks for many great videos!

[@vincenzosplate]

Thank you! 🙏 I'll create a video on pasta types soon! Experimenting is fun, but remember, different shapes pair better with specific sauces. Happy cooking! 👨‍🍳🍝

[@aliceDarts]

I would love to try the expensive pasta, but my wallet says "nope". 😂😅

[@vincenzosplate]

Hahahah please just buy a packet of quality pasta and you'll see the difference. Just once

[@fransbuijs808]

There are plenty of "in between" choices that are good quality but not expensive.

[@auroman302]

It is worth it for that special meal!

[@dr7246]

I always buy rustichella d’Abruzzo! On the very rare occasions I can’t, I can usually fine Rummo. Which I think is good but not as good. At least in my NON-expert opinion

[@vincenzosplate]

It's great to hear your opinion! Rustichella d'Abruzzo is definitely a top choice. I'll have to try Rummo too. Thanks for sharing your thoughts! 🍝🇮🇹

[@tomscott8078]

Very interesting Vincenzo!

[@vincenzosplate]

Glad you think so 🙏🏻

[@clayw8884]

As someone whose too lazy to take the actual time to cook I was wondering what Vincenzo’s take on store bought pasta sauce is (not Ragu or prego, I know those brands are horrible)

[@vincenzosplate]

Hey there! Thanks for your question. When it comes to store-bought pasta sauce, my recommendation is to always go for the best quality you can find. Look for brands made with real, simple ingredients, or consider making your own sauce using fresh tomatoes and herbs. Hope this helps! 🍝

[@crrodriguez]

Unfortunately it is like 10 USD per packet here. I have to stick with molisana for now.

[@vincenzosplate]

That's alright, I do hope that someday you'll be able to taste artisan pasta.

[@xanderscookingschool1497]

I'm kinda sad that Rustichella d'Abruzzo isn't available in my city. I've always wanted to use it.

[@Boddah.]

Try Dal Raccolto.

[@vincenzosplate]

Oh what a pity 😢 Rustichella is definitely my favourite

[@xanderscookingschool1497]

@@vincenzosplate I'm currently hooked on Rummo and De Cecco. Thankfully, Rustichella not being available in my city isn't a problem online shopping can't fix. But for now, my channel is in its grilled cheese unit.

[@Shauma_llama]

Online shopping works, it's out there. 😀

[@atmore88]

You can find it on amazon but its usually around $13 to $15 US for 500g

[@GcTheHardstyler]

Very informative 👏

[@vincenzosplate]

My goal is to educate and provide my audience with new information. I'm glad I was able to give you this.

[@GcTheHardstyler]

@Vincenzo's Plate The deeper understanding this man has of Pasta is not something you can easily google. When I buy store bought Pasta I only buy La Molisana as it's the closest to Artisan I can find. But of course, I stock up on Artisan when I'm at the markets 😁🤙

[@bohemiansusan2897]

There is a big difference in price between the two; $1.50 vs $13. That pertains to regular pasta. Whole wheat has more texture and the only kind I eat because of diabetes. Some folks recommend the artisan for special occasions or when guests come over. I grew up with a lot of American pasta brands that make Barilla look like high gourmet artisan in comparison. Don't cringe too much.

[@annedon776]

Thank you for a great video. Could you recommend a brand that we might find in the states? I go to Italy in the fall and bring back pasta but can only carry so much ☹️. Thank you!

[@jlp2061]

Would like this too...

[@vincenzosplate]

ciao! Here you can find my review to some pasta brands, some oh those are available even in the States. Please check it out kzbin.info/www/bejne/o4rWl5mbg9CmoqM

[@vitbull88]

To my opinion, the best compromise between price and quality in USA is La Molisana. Great pasta, costs a little more than barilla or Divella. However, if you can afford it, you can easily find de Cecco or rummo, but it costs way more

[@auroman302]

These are the three better brands that are most common in the stores in the USA. Otherwise, great pasta is easily shipped online. 👍

[@Cena199205]

Artisan all the way ❤

[@vincenzosplate]

that is definitely the best choice one could make!

[@Cena199205]

@@vincenzosplate I can’t thank you enough for your great tips and recipes, your Arrabbiata video changed my pasta game forever 👍🏻

[@constantin1959]

thank you!!

[@vincenzosplate]

You're welcome! Which is your fav pasta brand?

[@Nako3]

My parents have always bought Barilla pasta.

[@vincenzosplate]

Let them try artisan pasta next.

[@meghauff9824]

Depends on whats available

[@vincenzosplate]

Yea that’s true, of course

[@joannasunday]

I just ordered my favorite but hard to find pasta on Amazon.

[@rofalmatt]

Very interesting 👌

[@vincenzosplate]

Glad you think so! Which pasta brand do you usually buy?

[@tink268]

I have been eating 😩 the industrial pasta all my life😬

[@vincenzosplate]

you should try Artisan pasta

[@Boddah.]

The artisan brand I buy is Dal Raccolto.

[@vincenzosplate]

I’ve never tried it, but is great if it’s artisan

[@991carreras3]

Expensive or cheap doesnt matter to me i buy pasta only if its made in Itay.

[@vincenzosplate]

Great choice!

[@MonstehDinosawr]

Same here. Even the cheap stuff in the UK comes from Italy.

[@shyrokovdenys]

Gracia Vincenzo

[@vincenzosplate]

🙏🏻🙏🏻

[@carbonara_lover]

cook bolognese pasta with MORELLI pappardelle fantastic experience

[@vincenzosplate]

I will try, thank you for the suggestion!

[@60frederick]

What if you make your own pasta?? Thank you very much for sharing your wonderful documentary videos ¹

[@The_Timinator]

Then you're way better than any store bought Pasta, fresh pasta cooks in no time and it absorbs the sauce so much better.

[@vincenzosplate]

That's even better! You know

[@Niyucuatro]

For fresh pasta, definitely. But it's not worth trying to make dry pasta at home.

[@catsalad2427]

in July I`ll be in Italy. I have to buy a lot of pasta again

[@vincenzosplate]

That sounds amazing! Enjoy your trip to Italy and don't forget to stock up on delicious pasta. 🇮🇹🍝 It's always great to have an authentic taste of Italy at home.

[@jenniferwhite2402]

I starting buying the more expensive stuff and I find it is worth it. I can’t go back.

[@vincenzosplate]

Do you find a big difference in quality?

[@lightgiver7311]

I take the opinion of someone from Italy. Slow drying is the best.

[@chefyboy2748]

Nice 👍

[@vincenzosplate]

Thank you!