MyTastr

Best dried pasta (bronze-cut), according to chefs

Four picks, each tied to a named taster and a public source — from Andrew Carmellini, Evan Funke, Giada De Laurentiis, Matt Harding and 13 more. Recommendations come from saveur.com, mashed.com, buffalospree.com and bonappetit.com and 5 other sources.

Pantry Staples · The ranking

  1. 1
    Top pick

    Rustichella d’Abruzzo

    Chosen by
    Also chosen by
    “The texture… from their bronze dies really grabs the sauce.” Matt Harding (Piada): “a nutty, terroir-driven flavor that makes the pasta a star, not just a vessel” (2025).
    Where to buy · Amazon ↗Instacart ↗Source: saveur.com ↗
  2. 2

    Faella (Gragnano IGP)

    Chosen by
    Also chosen by
    Tusk: “I also like the Faella brand.” Elizabeth Minchilli: “Faella is our pasta of choice, and you can tell the difference in the texture and taste.” Saveur named Faella bucatini its best long noodle for its “almost sandpaper-rough texture.” A small Gragnano maker, bronze-cut and slow-dried.
    Where to buy · gustiamo.com ↗Instacart ↗Source: 7x7.com ↗
  3. 3

    De Cecco

    Chosen by
    Also chosen by
    Her everyday pasta: “really good quality.” Steven Jerome (Sorellina): “the right density and bite, and the bronze-die process gives it that perfect texture to hold onto sauce” (2025).
    Where to buy · Amazon ↗Instacart ↗Source: bonappetit.com ↗
  4. 4

    Rummo (Lenta Lavorazione)

    Chosen by
    Also chosen by
    Bronze dies and slow drying: “a rough, porous surface perfect for catching sauce… it stays perfectly al dente even if slightly overcooked.” The most-mentioned brand in Delish’s chef poll (2025); chef Andrea Congiusta likes that it’s “often more affordable than other artisanal brands.”
    Where to buy · Amazon ↗Instacart ↗Source: mashed.com ↗

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Questions, answered

What is the best dried pasta (bronze-cut), according to chefs?
MyTastr’s top pick is Rustichella d’Abruzzo, chosen by Andrew Carmellini (Locanda Verde). “The texture… from their bronze dies really grabs the sauce.” Matt Harding (Piada): “a nutty, terroir-driven flavor that makes the pasta a star, not just a vessel” (2025). Source: saveur.com ↗
What are the other top picks for dried pasta (bronze-cut)?
No. 2 is Faella (Gragnano IGP), chosen by Michael Tusk (Quince, Cotogna). No. 3 is De Cecco, chosen by Ina Garten. Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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