I Spent Hours Testing Penne Pasta Brands So You Don't Have To

Quick Overview

The Rummo pasta scored the highest overall (7.5/10) due to its superior quality characteristics like bronze die cut and slow drying, while Barilla (6/10) and Divella (6/10) were rated lower, and La Molisana scored 7.5/10, suggesting that spending slightly more on premium, artisan-style pasta like Rummo and La Molisana yields better texture and sauce absorption compared to cheaper, commercially produced brands.

Key Points: Rummo pasta scored the highest overall in the taste test, receiving a 7.5/10 rating. La Molisana pasta also scored 7.5/10, praised for its beautiful color and delicate texture. Barilla pasta, despite its premium packaging, scored only 6/10 because it was overcooked after 11 minutes and had a darker color. Divella pasta, which cooks in 9-11 minutes, was rated 6/10, with the texture described as too mushy. The superior quality pasta brands (Rummo and La Molisana) use bronze dies and slow drying at low temperatures, which results in a rougher texture that absorbs sauce better. Cheaper brands like Barilla and Divella use plastic dies and faster drying processes, leading to pasta that is smoother and breaks easily, resulting in inferior texture and flavor absorption. The host recommends spending a little extra for bronze die-cut, slow-dried pasta to ensure better flavor and texture.

Context: Vincenzo, host of 'Vincenzo's Plate,' conducts a taste test comparing several commercially available dry penne pasta brands to determine if the extra cost correlates with superior quality. The comparison focuses on visual appearance (color, texture from the die cut), cooking time accuracy, and final texture/sauce absorption after cooking. The brands tested include Barilla, Rummo, Divella, and La Molisana, alongside comparisons to fresh egg pasta ingredients.

Detailed Analysis

Vincenzo tests five different dry penne pasta brands: Barilla, Rummo, Divella, La Molisana, and Rustichella d'Abruzzo's Senatore Cappelli. He starts by comparing Barilla (11 minutes cook time, dark orange color) and Rummo (11 minutes cook time, lighter color, bronze die cut). The Rummo pasta, which is slow-dried at low temperatures and bronze die-cut, is visually superior and absorbs sauce better than the Barilla, which uses a plastic die cut and faster drying. Rummo scores 7.5/10, while Barilla scores 6/10. Divella, which cooks in 9-11 minutes, scores 6/10 because it became mushy and overcooked after 12 minutes. La Molisana (11-12 minutes cook time) scores 7.5/10, praised for its delicate texture and good absorption. The Rustichella d'Abruzzo artisan pasta, made with organic Senatore Cappelli wheat, is noted for its superior qualities. The key takeaway is that premium pasta, characterized by bronze die extrusion and slow drying, holds up better during cooking and absorbs sauce significantly better than cheaper, fast-produced pasta. Vincenzo ultimately recommends spending a little extra for the better quality brands like Rummo and La Molisana.