To be fair, the taste testers (three chefs from very high-end Italian restaurants in New York, plus one actor from the Sopranos) ate dried spaghetti, not the Trader Joe's Anelletti pasta above, which Faith loves for this recipe: Dinner Quick: Anelletti Pasta with Sausage and Greens.
But we're confident that TJ's pasta in any shape would hold its own against other brands. It beat Setaro, which, according to the article, is what many chefs use. It costs $7 for 35 ounces. Maybe restaurants can start cutting costs by shopping at Trader Joe's instead.
So what mainstream brand came in last? That would be Barilla.
• Go read the article: Last Noodle Standing, from New York
(Image: Faith Durand)