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Pasta; Recommended dried pasta brands

As not all dried pasta is of the same quality we would like to recommend the following as standing out for their quality. 'Agnesi'; 'Barilla'; 'Buitoni'; 'Castiglione'; 'Cipriani'; 'Puglisi', 'Castiglione'; 'De Cecco'; 'Gerardo di Nola'; 'Martelli'; 'Voiella'. The spaghetti of Gerardo di Nola, is our personal favourite (it's a little thicker than most - so might not please everyone); whilst for fusilli (which is good in pasta salads), we particularly recommend Puglisi.

A few small Italian producers still make naturally-dried pasta on a small scale.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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