Originally Posted by 2milehighJet
I know an Italian restauranteur who like the dry pasta from Delverde, he says it uses the water from the village he grew up in and has the best flavor. Blows away any Barilla.
I think Delverde is excellent pasta. The reason why Barilla isn't as good is that it's made in the U.S. or Canada.
Right now, Colavita is my favorite dried pasta. Their spinach tagliatelle are nearly as good as homemade.
BTW: IMO, JT is incorrect when he says fresh is always
better than dried. Some dishes work better with dried.