Pasta is one of the pillars of Italian gastronomic culture, a food that enters the homes of millions of families every day and which therefore requires constant attention in terms of quality and food safety. Precisely with this objective Altroconsumo carried out a new survey on spaghetti, one of the most consumed formats, analyzing 20 brands available in the main large-scale retail channels, including supermarkets and discount stores.
The analysis concerned exclusively spaghetti produced with durum wheat semolina and combined laboratory checks, safety checks and taste tests conducted by consumers, with the aim of offering a clear and updated picture of the state of dried pasta on sale in 2026.
The two best spaghetti of the Altroconsumo test
At the top of the ranking we find two products that have achieved the highest score of the entire analysis, the result of excellent evaluations regarding overall quality, safety and sensorial performance.
Alce Nero Spaghettoni organic Cappelli wheat variety takes first place with 82 points out of 100, rated as the best product of the test. It is an organic spaghetti obtained from Cappelli wheat, appreciated for its compact structure, its good resistance during cooking and its balanced aromatic profile. The average price recorded was 2.26 euros, equal to 4.52 euros per kilo.
La Molisana Spaghetti is tied for second place. 15, also rated 82 points out of 100 and classified as best in the test. A result that confirms the solidity of a very widespread brand, capable of combining high performance and a decidedly lower cost. The average price stands at 1.48 euros, corresponding to 2.96 euros per kilo, making them a particularly interesting choice for those looking for quality without giving up convenience.
Below, the complete ranking with all the spaghetti brands tested by Altroconsumo:
Excellent quality (score 82-77):
Good quality (score 73-68):
Average quality (score 61-56):
Mycotoxins in sharp decline: a positive sign
Among the most encouraging elements that emerged from the survey was a significant reduction in mycotoxins, toxic substances produced by mold that can develop during the different phases of the wheat supply chain. In particular, deoxynivalenol (DON), the most frequent mycotoxin in cereals, shows a clear improvement compared to previous findings.
The average concentration detected in the spaghetti analyzed dropped from 59 to 32 micrograms per kilo, a figure that indicates a halving of the levels. A significant progress for the protection of health, especially for children, who are more exposed to the effects of repeated intake of these substances through different foods.
Only three products have DON values which, while remaining well within the legal limits, are penalized according to the more restrictive criteria adopted by Altroconsumo, based on the consumer’s overall exposure throughout the entire diet.
Chemical contaminants and pesticides: reassuring picture
Laboratory analyzes provide an overall positive picture also in terms of chemical contaminants. All samples respect the net weight indicated on the label and comply with Italian legislation which prohibits the use of soft wheat flours in the production of dry semolina pasta.
The protein content varies between 13% and 15%, a range considered favorable to the formation of the protein network during cooking, a determining element for the consistency and durability of spaghetti.
Regarding pesticides, most samples have no detectable residues. Glyphosate appears in only one product, in very low quantities and with no health implications. In three cases the presence of piperonyl butoxide emerges, an adjuvant used in some agricultural treatments, detected in concentrations considered negligible.
Even the so-called filth test, which checks for the presence of impurities attributable to contamination by insects or rodents, only reports minimal traces of foreign materials.
Consumer judgment on sensorial quality
In addition to the technical checks, the spaghetti was subjected to a taste test conducted by a jury of consumers. Participants anonymously evaluated the appearance of raw and cooked pasta, its aroma, chewing consistency and flavour.
The results show an averagely high level of quality: half of the products obtain very positive reviews, while the others are still rated satisfactory. The differences emerge on all the parameters analyzed, confirming how even within an apparently uniform format the quality can vary significantly.
How the test was conducted
The 20 spaghetti samples were purchased in September 2025 at supermarkets, hypermarkets and discount stores. Laboratory analyzes took place in October. The selection of brands derives from a survey carried out in 1,200 large-scale retail outlets, distributed across 67 Italian cities.
The checks included checking the net weight, the absence of soft wheat, the protein content, the search for solid impurities, the analysis of the main mycotoxins (aflatoxins, DON and ochratoxin A) and the screening of over 500 substances including pesticides and plant protection residues, with particular attention to glyphosate.
The criteria adopted for mycotoxins are more severe than the legal limits, as they take into account the cumulative effect on the organism and the overall exposure, with a careful eye on the child population.
The taste test took place in a professional kitchen with the support of a chef, who cooked the spaghetti respecting the times indicated on the packaging and using a simple tomato-based seasoning. The final score derives from a weighting that attributes 10% to the analysis of labels and packaging, 40% to laboratory analyzes and 40% to sensory evaluation.
Products with high levels of DON or ochratoxin A have suffered penalties, even in the presence of good results in other areas.
