Barilla (and still does, in fact). And so that's what I was naturally attracted to all through college and most of my twenties. My mom eventually started buying De Cecco pasta while I've fallen in love with Garofalo spaghetti for its almost lustrous flavor. In the most recent issue of Cook's Illustrated (February 2012), writer Amy Garvis reports that "Last year, Americans spent $1.5 billion on these strands, using them as a quick base for everything from hearty ragu, to grassy pesto, to plain old butter and cheese." So why buy it rather than make it? Well the first and most obvious answer is time. And the second answer would be money: buying packaged pasta at the store is generally far cheaper than making it homemade (this depends on what kind of pasta you're buying, obviously).
What factors do you consider when buying pasta? Flavor? Texture? How well it cooks? We'd love to hear about what brands you're drawn to and why.Related: Passionate for Pasta? Our Best Saucy Bites (Image: Megan Gordon)