Went to Aldi and found this yesterday. Saw it at woolies for $1.90 in a 250g bag today. Maths says good deal let’s get some more gluten <3
San Remo Egg Pasta 1kg $3.89 @ ALDI Special Buys
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SanRemo durum pasta is one of the worst quality pasta I have ever had the misfortune of trying.
Admittedly I've never tried the egg one…but I'd be surprised if it's any goodI legit have no idea, only buy them once in a blue moon or as in this case 'omg there's something new at Aldi!'
What is a good tasting pasta brand?
la molisana from woolworths.
Looks like this one's the winner.
@Alley Cat: In an ideal world .. but @ $3.50 vs $1 for normal spagetti?
Let us know if you actually get any.
San Remo
In my opinion the best ones are La Molisana at Woolies and Cucina Maltese at Coles. Sometimes they go on special for under $2 for half kg, but they're worth it even at full price. Very starchy, bronze die extruded pasta.
Agree with these, in fact I think Cucina Maltese may be white label La Molisana.
You can tell the quality just from the colour, pasta that doesn't have egg in it shouldn't be orangey yellow in colour, it should be a pale yellow or even close to white. In general, the closer to white the colour is, the better the quality.
@CheapBrah: exactly. When you see dark yellow durum pasta, run in the opposite direction. Im thinking of Zafarelli, San Remo, Balducci end other Italian-sounding brands that are in fact Australian and are disgraceful in my opinion. If you want to get Aussie made durum pasta, get Woolie homebrand, it costs less and it's slightly better than the aforemnetioned brands
Real pasta must be pale yellow (with regular extrusion, think of Barilla or Antonio Amato, these are not the best but alright) and almost white when broze-die extruded, which generally is the higher quality one and strachier. Starch makes every pasta dish better, can make a sauce "creamy" without using stupid cream..it's the reason why some people assume you need cream in Carbonara, when in fact you only need egg, gaunciale and a high quality durum pasta. Good luck making a good carbonara with San Remo lol
I never thought Cucina Maltese could be white label Molisana but you could be onto something actually. It makes sense as I have never seen of heard of this brand in Italy. However it's really good quality, absolutely on par with la Molisana
@liongalahad: If only judging from the taste buds, how should I tell good quality pasta from the bad one?
@Euthyphro: Cheap pasta will will have poor texture, the worse the product, the closer it resembles Maggi noodles - mushy and soft, very low in protein
@CheapBrah: Could it be that the cheap pasta manufacturers added orange colour to make it more appealing to the eyes?
Barilla.
Barilla is a cheap pasta with a premium price tag just because it's in a box. Try La Molisana for a similar price which is actually good quality.
@CheapBrah: Will have a look for this Molisana everyone is recommending.. I doubt adding egg would bring much to the party with those cheap quality san Remo (and similar) pastas.
Just had a look on woolies $3.50 for a packet of spaghetti vs 80c or whatever.. bit rich, still durum wheat and gluten.. nothing special but no doubt taste better.
I would have thought Barilla is a good middle ground but probably just paying for the fancy box as you say.
What about Balducci Spaghettini Pasta, 500 g on Amazon, $1.53 today. Still almost double the price of any old stuff.
@G-rig: Balducci is made from Australian wheat. Don't expect it to be much better than San Remo
Barilla is a mass market product, not a premium pasta. Nevertheless, Barilla produce 50% of Italy's national output of pasta.
If you are paying premium prices for it in Australia, you might as well choose a better product
@greatlamp: Yeah no point spending more for the same.
Probably down to their processing methods, Aus wheat should be fine. No point importing dry pasta.. all the same nutritional value.@G-rig: I agree Australian wheat should be fine, I think it is simply a choice of the makers of Australian brands (Zafarelli, San Remo, Balducci) choosing to use a cheaper ingredient.
Barilla is bland. Molisana is like a girl wearing a black dress and giving you a slap and a kiss
Barilla is okay - just a traditionally extruded pasta brand, not very starchy but tastes ok. Still miles better than San Remo. They started selling broze die extruded pasta recently, in a red box. I havent tried but assume it's much better. But price tag is a no-no
As other have said, la Molisana is one another planet than blue-box barilla and costs the same.
The egg one is different and very nice.
hard to beat egg pasta, i buy the san remo egg paste even if not on special ….
I would go with fresh egg pasta, it will cost a bit more but it is much better than dry egg pasta. Most brands are pretty good (it's hard to screw up fresh egg pasta I guess)
Get molisana. Same price stellar quality
Exactly! They're definitely top notch. The texture is very nice. Taste is brilliant. Like any pasta, just don't overcook it.
They're kinda hard to find. Definitely not as common as Barilla.
All the same to me, as in none of them have any flavour, it's what I put with it that makes it taste good.
Perhaps that's just me, but I've never cared about what brand of pasta I buy, I just look at the price tag 😁
I'm.sure others feel very differently.yeah all seems the same, minimal nutritional value..
Just make your own or go out if you want fresh pastaSimilar argument to those that say Vittoria coffee is the same as the rest. It's not to say the person isn't happy with it, it's really just about how often someone consumes it (or thinks about the taste).
Granted pasta is a bit less so, due to the presence of sauce as you pointed out.
Is the egg means there are eggs as ingredient, or the shape of the dried pasta?
NVM I checked and seems both assumptions are correct.
Says on the ingredients 2.2% egg in it. Whatever that means.
Just a stab in the dark, but probably means the pasta has 2.2% egg in it.
Lower than the interest rate tho.
Just curious if most Aldi in Sydney is running out of eggs atm?
Yes they are almost noneggsistent.
National problem for aldi, 1 of 2 egg suppliers went bust
Never and Frozen broccoli either for a long time.
(Don't care about eggs 😂).Looks like they put all their eggs in one basket.
Aldi should probably not have tried to screw their suppliers for every cent in that case. Didn't work out well for anyone. Supplier went bust, aldi sells less, consumer can't get eggs.
means it has egg in it, most other shelf brands are just made with water ….the egg gives it a better texture ….if you look in the fresh pasta section, some brands are up to 8% …dried are lower percentage egg …. egg makes a big difference to texture, but also increases the cost.
This is indeed nice pasta and better than just regular dried pasta. Great price! Thanks OP.
Saw this and now regretting not buying some..
Stores still have stock though.
I'd disagree that this is good pasta at all. It clumps together a lot easier, requires a fair bit of work to pull apart when it does. They need a bit of work with a fork for the first couple minutes as opposed to straight dried pasta you can dump in and walk away for a bit.
For those talking about brands of best dried pasta, just make your own. Cheaper, tastier in terms of flavour and texture. Doesn't take much prep work at all with a stand mixer. Time spent usually waiting for it to cook is instead spent running through a machine.
There is also clean up time and flour everywhere lol
Helped a short older woman reach the last 5 packs at my local yesterday. Maybe broden's mum?
That's the opposite of some cnt taking a whole tray of the cheap paster sauce from Aldi at once..
Pretty much the only San Remo pasta I'd buy, as others have said, much better options available.
Abcoe has 1kg Barilla Farfelle which only needs a shorter cooking time for $1.89 if anyones in Western Sydney.
nice!
my fav!it can do pasta sauce or asian stir fried no prob - my go-to backup in the pantry.
These are pretty good and versatile, bit of bacon and mushroom pasta with white wine and cream sauce