On Jul 31, 1:44*pm, George > wrote:
> On 7/31/2012 1:59 PM, Dave Smith wrote:
>
> > On 31/07/2012 11:10 AM, Kalmia wrote:
> >> I did a blind taste test on di Cecco penne (2.59 a 1 lb box) vs.
> >> Hannaford housebrand (.89).
> >> DH helped by straining and plating it etc. *I could NOT tell any
> >> difference. I am adding this to my list of OK housebrand items *along
> >> with oatmeal and 'grapenuts'.
>
> > It seems to be only Italians who make a big deal about the quality of
> > pasta, and as much as they comment about pasta being good or not, I have
> > never been all that impressed with the stuff they serve. *AS couple
> > years ago we were cat sitting for our Italian neighbours and the cat had
> > been shut into a storage room in the basement. They had stockpiled all
> > sorts of cheap pastas and sauces that they had bought on sale.
>
> I think the main difference you will find is that Italians treat sauces
> as an accent and others expect the pasta to be swimming. Similar to what
> you see in Asian rice eating countries. Dishes have sauce as an accent
> while others want the rice drowned in liquid. So the quality of the
> pasta and rice makes a much bigger difference if not swimming in sauce.
>

In traditional Italian households, pasta is just one of many courses.
Turning pasta into a meal is an American thing.