A specialized jury evaluated 10 brands of spaghetti beans sold in supermarket chains; check the ranking
Paladar brought together five pasta specialists on a Monday afternoon with a mission to try 10 brands of hard-grain spaghetti sold in supermarkets. António Maiolica, chef of Temperani Cucina; Marcio Shihomatsu, I graze at Shihoma restaurant; Joyce Bergamasco, pastry chef and gastronomy teacher specializing in fresh pasta; Guibson Matias, food designer of Unique Garden, and the entrepreneur Tito Paolone, of the Mila restaurant.
Good seasoning and lots of enthusiasm
It was a test with bursts of enthusiasm and passion for the craft. Joyce had the delicacy of preparing a smooth sauce to eat with every pasta, with sweet and juicy tomatoes, seasoned only with salt and a few basil leaves. A test done slowly, in the Italian style, with each of the pastas cooked and tasted one by one, at the ideal temperature, as it should be.
The general expectation was whether the judges would recognize at first what pasta produced in Italy was and what was a national product. The answer was: yes… There are clear differences between the products, both in the appearance of the dry dough and in the texture after cooking. However, surprises were recorded, such as the fact that a good-looking Italian pasta took last place in the jury’s evaluation. Domestic brands had an average performance and their strong point was flavor.
But, after all, what does a mass of durum wheat have that others owe? “These are pastas made with different types of wheat,” explains Joyce Bergamasco. “Durum wheat, as the name suggests, is a firmer dough than those made with soft wheat, soft wheat and eggs”.
The evaluation criteria of the test took into account the flavour, texture, yield of the pasta during cooking and yield of the product mixed with the sauce. Some products have yielded more due to the absorption of the cooking water, others have not adhered well to the sauce. The taste and appearance of the noodles also scored points. As well as suitability for the cooking time suggested on the packaging. And, of course, the search for a flavor that recovers some emotional memory. Italian-born chef António Maiolica was thrilled to taste one of the brands. “He reminded me of the taste of pasta from my childhood, both the flavor of the pasta and the sauce,” he says. “In Italy, families choose their favorite type of pasta, not the brand.”
Below you can see the top three places in our ranking and then the judges’ considerations for each of the tested brands in alphabetical order.
THE BEST DURUM WHEAT PASTA ON THE MARKET
- FIRST CLASSIFIED – Giuseppe Ferro
- SECOND PLACE – De Cecco
- THIRD CLASSIFIED – Vito Balducci and Cav. Joseph Coco
The 10 brands, judged by the judges, listed in alphabetical order
- ADRIA (R $ 9.60, 500g pack) One of the national brands of durum wheat pasta did not absorb the sauce well and did not puff up enough according to the judges. In addition, the cooking time indicated on the package has passed. Consistency wise, it wasn’t very springy. The flavor of the pasta, on the other hand, was considered good.
- BARILLA (R$ 13.60, 500g package) The pasta was considered tasteless, did not adhere sufficiently to the sauce and yielded little. The judges found the dough smoother than the others and a bit crumbly. The cooking time suggested on the package was not sufficient for the pasta to cook properly.
- CAV. GIUSEPPE COCCO (R$ 26.20, package of 500g) The third place in the standings, next to the Vito Balducci brand, was evaluated as a pasta with a good texture, close to handmade pasta, and with an excellent flavour. The dough also scored points for its elasticity and very good baking.
- SCREWS (R$ 12.30, 500g package) Pasta rated with a balanced flavor, despite being a bit greasy. The cooking time corresponds to the information on the package. Some judges found the texture a bit crumbly.
- OF CECCO (R$ 21.30, 500g package) The runner-up in the Palate classification was rated as a soft and tasty pasta that absorbed the sauce properly and presented a very nice color after it was ready. He came very close to taking first place.
- HAMMERS (R$ 36.10, 500g pack) Despite being an imported brand, it was the one that the judges liked the least. The cooking time did not correspond to that indicated on the package. It didn’t stick to the sauce and had a crumbly texture.
- GIUSEPPE FERRO (R$ 12.00, 500g package) This time’s champion was evaluated as a tasty paste, which emulsifies easily when mixed with the sauce and has a great yield. He also cooked well. She was the favorite in the opinion of all the judges
- GRANAROLO (R $ 13.00, 500g pack) The pasta surprises with its beautiful color and yellowish flavour. Some judges thought it was too “thin” after cooking. A product of elasticity and consistency considered average. The cooking time was not as suggested on the package.
- RENATA (R$8.50, 500g pack) The pasta was too al dente with the cooking time suggested on the pack. It didn’t absorb the prep water properly, nor the sauce. The taste also did not please the experts. And the texture was rated as crumbly.
- VITO BALDUCCGB (R$ 9.50, 500g package) The pasta is cooked at the right moment and has absorbed the preparation water well. The consistency was rated as very good. And the taste was very good. It occupies the third place in the standings, next to Cav. Joseph Coco.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
