On Tue, 31 Jul 2012 14:18:55 -0700 (PDT), spamtrap1888
> wrote:

>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.

That make no sense whatsoever... Italians don't eat plain pasta,
neither does anyone else. Pasta entrees are often served as a main
course and/or an entire meal.