I go, once again, to the price per portion.
Colavita, and their adulterated crap, can kiss my ass.
And if anyone thinks there is no difference between a pasta like Barilla (which I use for certain applications) vs. Faella/Rustichella et al. (which I use when i want good pasta) is out of their minds. All one has to do is open a box of each, look and touch, and tell me there's no difference.
14 hours ago, Sid Post said:I'm looking for a noodle to work better on a plate with a thin sauce. For more meat based sauces, I like a heavier noodle.
For a thin sauce, I'd suggest a thin pasta - like thin spaghetti or spaghetti (not a fan of angel hair). For more meat based sauces, or chunky sauces, thicker strands work, as does something like a flatter pasta, or rigatoni or one of my faves, mezze rigatoni.