Rao's Homemade Spaghetti Pasta, 16oz, Traditionally Crafted, Premium Quality, From Durum Semolina Flour, Traditional Bronze Die Cut, Imported from Italy

It has the texture you get from die cut pastas which I like. With pasta noodles the textures are very important in my opinion.

Rao’s great

my favorite pasta

For dried pasta, this achieves an el dente texture and absorbs sauces almost like freshly made noodles. It's much more delectable than many other dried pastas that I've tried and that includes some costing over two or three times as much. The only caveat is that it's a little harder to cook without it getting too soft. More care needs to be given to removing it from the boiling water at the precise time before adding it to the sauce. I think it might be Rao's best product.

These are the best tasting spaghetti we have tried. Sticking to these going forward.

Its good pasta, but still prefer Barilla

All of Rao's pastas are great. The fusilli is there best for holding onto the sauce. Use the different varieties for different applications.

Quality is nice