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

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.

This spaghetti is well worth the higher price. Taste & texture are great. The water it was boiled in had almost no gooey starch to clean up. I'm not sure why that is. But when I later took leftover spaghetti out of the fridge, it wasn't all clumped & stuck together like every other brand I've used. I hadn't used any oil or anything like that. For these reasons, Rao's is the only brand I'll be buying from now on.

The way this is made, the sauce sticks to the noodles! That’s the aim of good pasta.

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

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

Its good pasta, but still prefer Barilla

Quality is nice

Rao’s great