That side dish of pasta could be more than $15.

US$2.78/lb (C$3.69)
https://www.walmart.com/ip/De-Cecco-Spaghetti-no-12-Pasta-16-oz/10318566

US$2.16/lb (C$2.88)
https://www.walmart.ca/en/ip/De-Cecco-Spaghetti/6000197821895

I am always amazed at those who order pasta as their entree. Even before the tariffs, it was an expensive option, more than rivaling my seafood or fresh fish, or someone's steak option. Somehow, it just didn't seem worth the expense, but that's just me...

I want something I can't make at home or buy at a supermarket. That leaves out most pasta, which is cheap and easy to make.

There's nothing better than freshly made pasta and I've never tried to make it at home.

Kitchen Aid has a new "Pasta Press" that does all kinds of shapes!



I have one of those near-bullet proof Kitchen Aid "Artisan" stand mixers with a bunch of attachments bought over the years and I think I have their basic pasta attachment. But that "press" one looks pretty cool!

you can make pasta with any kind of flour.

If anyone is concerned, stock up on DeCecco and Delverde, the two best brands. Barilla is so so.

I prefer Rao. Pasta made in Italy. I make my own sauce, their's is made here.

They have factories in New York & Iowa.
But, some is still imported. The Al Bronzo variants are made in Italy & are easily spotted by the red packaging.
The US made stuff is in blue packaging & their specialty products in yellow.
Yeah, we're big on their brand, especially the Al Bronzo buccatini.
It's already more than Creamette & Prince, now it could get more pricey.

All this journalist had to do was look at the box.

That said, this will definitely cost my family money, since we almost only ever buy Made in Italy or Product of Italy pastas, as everything else is garbage. We will occasionally buy Barilla if the deal is especially good, but the US version is pale and tasteless like most US domestic pastas.

And this after Meloni has been kissing Trump's ass for years? Triste!

Is the reason; also in many cases spring water from high up the mountain. The sauce will adhere to a pasta cut with such a die, where with a pasta without that cut caused by metal perforations, it doesn’t.

Better quality durum wheat, too.

for the retail consumer/supermarket buyers. But I expect there are many restaurants that buy the Italian-made product as a preference and for ethnic loyalty, just as you have some beverage distributors buying "Mexican Coke" made in Mexico for sale in the U.S.

One in Iowa and one in NY. They've both been operating for around 20 years (I believe the Iowa plant may be older than that - turn of the century or thereabouts). If you buy a box of Barilla pasta in the US or Canada, they are almost certainly made in one of those places, usually from US or Canda sourced wheat. This is, in fact, the very thing that Trump's tariffs are supposed to produce in their most idealized form (i.e., domestic production), so it's unclear why this journalist is bringing Barilla into the conversation at all.

Whether your speculative point about restaurants buying Italian-sourced Barilla for "ethnic loyalty" would account (even if it were true) for any but a small percentage of Barilla products sold in the US, I'll leave to others to decide. It's immaterial in any case, since I said "almost all" in the original post, which is surely true.

On edit: The exception would be the more recent bronze-die cut Barillas, which also remain a small fraction of the market - though, to be fair to the journalist, supposedly growing.

You must not live in a place with a large Italian community like I do - Philly - that has a famous "Italian Market" - dubbed "9th Street" -



AND is a city with the 2nd largest Italian population in the U.S behind New York City. (over 10% - nearly 150,000 "all-Italian" descent and twice that with some Italian relative in the mix - e.g., one of my great-aunts had a father who was Italian from Italy). The Philly metro area including the rim counties, brings that "all-Italian" stat up to nearly 300,000.

That's why that damn "Rocky Statue" (and the many movies) resonated so here -





A good chunk of them take their ethnicity and food seriously.

That's utterly beside the point of whether restaurants are buying imported Barilla, which is a second rate pasta even in Italy, so going out of your way to be "authentic" by buying Barilla would be ridiculous, though it's probably on par for some third gen red sauce Italian restaurants. What a strawman argument. Yes, I concede that there are Italian areas and restaurant in the US. Wow, great point! Arguably I grew up in an area as Italian as any area of Philadelphia. Try again.

when the original article is about tariffs on "Pasta" and only mentioned Barilla and other brands in passing. But keep missing the entire point about the issue of the imports and the industry complaints (and I have been in the warehouses at the docks here where a variety of imported food comes in - and that includes stuff like imported olive oil, a billion analytical tests of such that I have done).

I'm perfectly happy to discuss the effects of these tariffs on Italian American foodways and food costs, as I do below. My objection was to the journalist's mention of Barilla, because the vast majority of the Barilla sold in the US is already made in the US and has been for 20+ years. You chose to engage on that point, for reasons that are unclear to me, and so we discussed that, including your speculative point that Italian restaurants may order imported Barilla, an objection so trifling and seemingly only for the purpose of making an objection that felt a reply was warranted. Suddenly there were images of the Rocky statue.

and I refuted that sweeping generalization by indicating that there WAS a market for the imported version of that product and explained why and by whom.

It's real simple. Your "mom and pop" stores and restaurants - i.e., the "small shops", would be the ones complaining about the tariffs and would have a customer base looking for specific products. The big corporate entities don't need to micromanage that type of product and they won't care if the product is domestic or imported - whichever one is cheapest.

If you don't know how the food industry works here in the U.S. (including the whole imports process), then don't bother arguing about it.

I made a perfectly good claim about a part of the article: the vast majority of Barilla products sold in the US are made in the US. This is not a "fixation" on Barilla. It is just the part of the article I chose to comment on. It's also undeniably factual.

You, for no apparent reason, made some piddling objection that was mostly irrelevant to the point (which I had already qualified in my post): that some restaurants might import Italian Barilla products. I called this point speculative, and we were off to the races. Now you're insisting that you were always talking about something else.

It is a FACT that there is a market for IMPORTED versions of popular products. THAT was my comment when you were assuming that imported versions of products like Barilla's, that can even be purchased on Amazon, AREN'T happening and was "speculative". And in the linked example, you even had to edit to accept that there are versions that DO get imported here as that style/type are not manufactured here. De Cecco is another brand that is normally imported (I have bought their elbow macaroni).

There are no De Cecco processing facilities in the US. Had the journalist mentioned De Cecco, I would have nodded solemnly, because De Cecco is imported.

Almost all Barilla sold in the US is made in the US. That "almost all" was in the post before the edit. I did edit for the recently released bronze cut Barilla just to be clear (and stated it clearly for all readers), but the original point remains true: almost all Barilla sold in the US is made in the US.

So, why did I comment on this in the first place? Because the journalist's mention of Barilla was deceptive if not dishonest in the article. Sure, some small fraction of Barilla sales in the US would have a tariff applied. Maybe even your speculative restaurant orders. But the vast, vast, vast majority of Barilla sales in the US would not, because Barilla pasta is produced in the US, in Iowa and New York. The journalist mentioned Barilla because US readers would be familiar with the brand, and may even infer from the copy that it would be affected by the tariff. It would not.

says -

You don't know at all whether restaurants order imported Barilla for "ethnic loyalty," or at what volume!

"I expect that..." Keep expecting. Nobody ever denied that imported pasta is a giant market that would be gravely affected by these tariffs. Indeed, I say in the very post you responded to that it would affect my own family greatly. But you were so intent on defending the dishonest journalist that you slid right past that.

As for attacking the journalist, you're damn skippy I did: the journalist deceptively used Barilla's brand without honestly conveying that the vast, vast, vast majority of Barilla pasta is made in Iowa and New York. It was a cheap and dishonest device that relied on consumer recognition of Barilla's brand. It's amazing that you're continuing to defend it, actually.

I checked it this morning. Does it support your speculation? I know. Do you?

To summarize: I think the journalist dishonestly mentioned Barilla in this context. You saw no problem with the mention.

I'm also going to continue calling out journalists who use deceptive language, regardless of who posted the story it appears in. Have fun with that.

I just pointed out all the "Barilla-owned" brands - most of which are import.

I used to live in an area where that wheat is grown and those farmers are gonna be hurt by this.

Somebody on Beaver Hound's team needs to draw him pictures of how EVERYTHING is connected.

an old pasta making machine. Time to get it out of storage. Then add flour, water and egg. No tariffs.

want to have a talk with him.... capisce?

No way in hell US producers will miss a chance to raise prices and blame 'the tariffs'. Beaver Hound is providing US producers cover to price increases in everything.

Last edited Tue Nov 4, 2025, 10:05 AM - Edit history (3)

Wine. Polenta. Cheeses. Christmas candies and panettone. Various salumi. Cold cuts (prosciutto di Parma and other imported prosciutti, mortadella, and, of course, capicola). Italian rices for risotti and other dishes. Olive oil. Vinegars. Canned and jarred fish (esp. anchovies). Pizza flour and other flours.

Basically, the entirety of Italian-American foodways will be affected by these and other tariffs (such as anti-EU). Italian Americans don't want US-produced prosciutto. It's horrible. Parmesan is not parmagiano reggiano. You can't get a California Barolo.

I'm not sure what "enjoy your hate" means or if it is addressed to me. But it is certainly true that Italian Americans tend to vote conservative and are some of the biggest Trump supporters. That's definitely going to be a downside for those of us who have turned that way. Unfortunately, it's going to affect the rest of us as well!

Then get fucked themselves. The hate is all fun until it strikes them.

It's a slow boil play just waiting to bubble over.

breaking the country into a thousand pieces of for-profit commodities. The next three generations of Americans will have to pick the pieces up and put the nation back together while simultaneously apologizing to the planet for the actions of the next three years. Hard to sealion away his tidal wave of incompetence.

Do we seriously need to import pasta? I know it's a high tech product with extremely complex production procedures but really?

water.

with many who might have generationally used a product "from their home country", and if available for import here, then they will find a place that sells it (and that place has relationships with wholesales/importers/brokers who source and buy it for resale here).

As an example for something other than a European country like Italy - if you walk into any large Asian food mart. E.g., the Korean chain "H-Mart", you will see aisle after aisle after aisle of nothing but "pasta", a/k/a "noodles".

There will be dried, fresh (refrigerated), or frozen (from fresh), egg-based and without eggs, all derived from some type of "flour" made from ground grains and/or legumes and/or edible roots - whether wheat, buckwheat, rice, soybeans, or even mung beans (like "glass noodles" ) or some kind of dried and ground edible plant root (like Japanese Shiratake).

Much of the package labeling is in Korean, Chinese, Japanese, Thai, or some other Asian language, although you will find some that is in English (as it is supposed to be as an import), but all of it is "imported".

Pasta a food staple for millions of Americans, which has always been an affordable way to fill your belly has been strapped with 100% tariffs while luxury goods such as Hermès handbags has only gone up 10%

never bought a box of dried pasta in her life.

All pasta was made from scratch, rolled out, cut, hung from a drying rack and then packed in shirt boxes until consumed.

I know when I discovered King Arthur Flour years ago, I was shocked at all the different types and grades of flour that there were (and usually for specific purposes)!

including the various flour. I remember her using semolina for penne, doppio(?) for ravioli and a blend for long noodle pasta like fettucini.

Knowing your flours really elevates your baking game.

for when I used to make my own pizza dough. That was what the dough was dusted with on the bottom!

hard winter wheat flour for semolina. not a perfect sub but its close.

Coarse flour, not pasty like American noodle pasta.

They already assassinated a US President. Trump better not drive in any convertible vehicles especially in Texas.

On my carbs. I thought the courts struck down most of the tariffs?

at least until they hear oral arguments tomorrow and then rule whenever...