But we wanted to see for ourselves. To do so, we rounded up 16 brands, ranging from a spendy Tuscan pasta with an untranslated label to the cheapest box at the local grocery store. Then, in a case of extreme overkill, we brought pasta genius Nick Anderer to our test kitchen to prepare them. He was the opening chef of New York’s Maialino and Marta and is now the executive chef at Anton's. When he was opening Maialino, he tested different brands and settled on Mancini, a high-end brand in Le Marche that controls their own wheat production.