My favorite brand of dry "pasta" (note quote marks) is actually Cipriani, with their egg-noodle line. Wonderful stuff, just not exactly a buck for a pound. Actually, quite a bit more.
WRT semolina-type non-eggy dry pasta, I don't have a particular overriding favorite. I buy and eat various brands, both USAmerican and imported, but not the stuff along the lines of Muellers's or equivalent. Brands I frequently buy include De Cecco, Ferrara, Garofalo, etc etc; with clearly artisanal types more infrequently. (I used to buy Barilla's not infrequently but will no longer do so, and have thrown out my remaining Barilla stock) Fresh pasta from local producers, of course, is the best in many (but not all) cases - when I make Pasta Carbonara, for example, IMO fresh pasta is not the best choice and a good DRIED pasta is much, much preferred.
ETA: Would "pasta" include "noodles"? After all, there are a great number of "pasta"/"noodle" products from all over, NOT just Italy - and one could murmur various things about all sorts of wonderful Chinese-type things in this field. ;-)
Edited by huiray, 11 October 2013 - 04:47 PM.