Here's an old thread on eG that contains commentary spreading over the three pages on Rustichella d'Abruzzo pastas; and the difference between De Cecco pasta in Europe (better) versus in the US (see this post, and downwards from there), plus other interesting stuff as well.
(I just picked up a box of De Cecco and a package of R d'A from my larder and confirmed that De Cecco (in the US) is still "fortified pasta" while R d'A (in the US) continues to not be fortified.)
ETA: I looked at a box of Cipriani pasta and this too is not fortified, although it uses fresh eggs (not egg powder) in making it.
