>I have to wonder. I saw a cooking show a few months ago where they did a few
>pasta dishes using three different brands. Then they rated the results. The
>Barillo came in last every time, and they blamed it on taste and texture. So
>that leaves me wondierng, if their regular pasta is bottom of the barrel, why
>would their Plus varieties be any good.
Yep, that was America's Test Kitchen on PBS.
I've tried Barilla, and I don't like it.