Shelf Shocks Vs. Shelf Stars
Pasta night is supposed to be easy comfort food. Boil water, toss in pasta, and just top it off with sauce. But some store-bought pasta turns that dream into a gummy, flavorless mess. Others? They’re so good you’d swear a nonna was hiding in the pantry. The problem lies in figuring out which is good before you spend money and dinner plans on the wrong box. That’s where this list comes in. So, first, here are ten pasta brands you should avoid.
1. Barilla Classic Blue Box
This brand focuses on speed and scale, which comes at the cost of texture and taste. Its smooth extrusion leaves sauces with little to grip, while high-temperature drying sacrifices depth of flavor. Once cooked, it often softens too quickly, lacking the springy bite that makes authentic Italian pasta so satisfying.
Barilla | Spaghetti (Blue box) Bolognese with Meat by Barilla SEA
2. Great Value Elbow Macaroni
In the pot, Great Value Elbow Macaroni quickly reveals its compromises. Made with lower-cost wheat blends, it skips the inviting wheat aroma altogether, and the texture can turn patchy even with precise timing. After cooking, its pale color and muted taste further leave thick sauces doing most of the work.
Elbow Pasta & "Circle of Friends" by Literature Crushing Pasta
3. Creamette Spaghetti
Creamette Spaghetti may be a nostalgic sight in many American pantries, but it strays far from the qualities of true Italian pasta. Its neutral flavor offers little grain complexity, and without generous oiling, the strands cling stubbornly together.
Creamette Pasta - Thick and Hearty Penne by Creamette Pasta
4. Ronzoni Ziti
There’s a moment when Ronzoni Ziti seems ready to deliver comfort in every bite, and then reality sets in. This happens because the smooth surface sends sauce sliding off, and fragile tube walls cave in too easily.
Ziti & "The Fault in Our Stars" by Literature Crushing Pasta
5. Market Pantry Penne
Market Pantry Penne surrenders its texture almost as soon as it leaves the pot. The weakened gluten structure lets the shape slump into mush, stripping the pasta of any satisfying bite. With that collapse, its plain flavor feels even more unappealing on the plate.
Market Pantry Penne Unboxing Review by Cap10 Crunch
6. American Beauty Linguine
Cooking American Beauty Linguine can feel like chasing a perfect dish that keeps slipping away. Strands snap with little effort, and in the pot, their glossy surface refuses to hold sauce. Besides, its mild flavor also fades against other ingredients.
American Beauty Pasta - Thick and Hearty Penne by American Beauty Pasta
7. Colavita Fettuccine
Colavita Fettuccine creates high expectations with its Italian label, yet the experience tells another story. Scaled-up modern extrusion produces thinner ribbons than boutique cuts, and quick drying leaves a faint floury aftertaste. And cooking by the book often leads to overdone noodles.
How to Make Classic Fettuccine Alfredo | Colavita by Colavita USA
8. De Cecco Whole Wheat Spaghetti
For anyone expecting silky strands, De Cecco Whole Wheat Spaghetti can be a surprise. Its coarse, grainy mouthfeel instantly signals that this is not your average refined pasta. Plus, the bold wheat flavor can overpower delicate sauces.
De Cecco Penne Rigate Whole Wheat Pasta | Our Point Of View by WTI
9. Banza Chickpea Pasta
Banza Chickpea Pasta brings a different experience to the table, starting with its unmistakable chickpea scent that greets you the moment it cooks. While its legume base is a win for the gluten-free crowd, it lacks the elasticity that gives traditional wheat pasta its satisfying bite.
New Bite: Banza Chickpea Pasta (Food Review) by New Bite Same Me
10. Trader Joe’s Brown Rice Pasta
In the world of gluten-free pasta, Trader Joe’s Brown Rice Pasta stands out for reasons that aren’t always flattering. Once boiled, it develops a sticky consistency that clings stubbornly to utensils and sauce alike. Its fragile strands break apart with minimal handling, further leaving less to twirl and more to chase around the plate.
Gluten-Free Pasta! (Banza, Trader Joe's Brown Rice Pasta) by The Krugers
Now, let’s take a look at ten brands worth inviting to your table.
1. Rummo Lenta Lavorazione Spaghetti No. 3
Crafted with slow-processing methods, this pasta develops a deep, satisfying flavor you can taste in every strand. Even if you wander away from the stove for a moment too long, it retains a satisfying bite. Plus, the high-quality semolina ensures a richness that works well in every sauce.
Rummo Lenta Lavorazione Spaghetti | Our Point Of View by WTI
2. Garofalo Mafalda Corta
With Garofalo Mafalda Corta, it’s the distinctive ribboned edges that first catch attention, creating texture that stands out on the fork. Moreover, high-protein semolina delivers a firm chew, and the bronze-extruded surface grips sauces with ease.
🍝 La pasta más transparente | Pasta Garofalo by Pasta Garofalo España
3. La Molisana Rigatoni
La Molisana Rigatoni stands out with its thick ridges that hold onto hearty sauces. Its dense structure stays intact even through extended cooking, thanks to premium Italian wheat sourced in Molise. Lastly, it is equally suited to bubbling oven bakes or quick stovetop meals.
Cooking Tutorial La Molisana Pasta Alla Norma by Basile Imports
4. Rustichella d’Abruzzo Pappardelle
Rustichella d’Abruzzo Pappardelle is built for substance, with broad ribbons that cling to the richness of a hearty ragù. Its stone-ground semolina brings a pronounced flavor that holds up beautifully, while slow, low-temperature drying locks in quality.
5. Benedetto Cavalieri Penne Rigate
Made in small batches for consistent quality, Benedetto Cavalieri Penne Rigate performs equally well in baked preparations and quick skillet dishes, giving the same dependable texture in both. Besides, its thick walls keep their shape even when paired with sauce-heavy recipes.
The Artisan Pastas of Benedetto Cavalieri by The Culinary Institute of America
6. Mancini Pastificio Agricolo Mezze Maniche
Mancini Pastificio Agricolo Mezze Maniche begins with wheat cultivated on the producer’s own estate, which ensures full control over its quality. And with a flavor profile balanced enough for both delicate dressings and meaty blends, it adapts to a wide range of recipes.
Pastificio Mancini | I produttori di Eataly by Eataly
7. Di Martino Spaghetti Di Gragnano
In the world of authentic Italian pasta, Di Martino Spaghetti di Gragnano holds a respected place with its Certified Protected Geographical Indication status. Using pure Campanian water and premium durum wheat, it delivers the signature springy bite of Gragnano tradition.
Dolce&Gabbana and Pasta Di Martino by Dolce & Gabbana
8. Setaro Fusilli
Setaro Fusilli reflects the precision of a family-run operation, where every batch receives close attention. Its twisted shape also offers maximum surface area for sauces to cling to. And since it is produced through small-batch bronze extrusion, it develops a rough exterior that grips flavor well.
Setaro Pasta by Nick Messainselecto
9. Voiello Spaghettini
This pasta is crafted exclusively from 100% Italian Aureo wheat, which gives it a distinctive quality from the start. Equally suited to classic Italian plates or inventive fusion dishes, it brings both adaptability and consistency to the table.
10. Monograno Felicetti Matt Penne
With its roots in single-origin Matt wheat, Monograno Felicetti Matt Penne delivers a pasta experience defined by purity and character. Moreover, a velvety surface holds sauces beautifully, while its light golden tone and delicate aroma signal quality.
