Look For:

• Bronze Cut (Trafilata al Bronzo)
• Slow Low-Temperature Dried (Essiccata Lentamente e a Bassa Temperatura)
• Ivory to Pale Yellow in Color (Avoid Dark or Markedly Yellow Pastas, Indicative of Burnt Starches from Fast High Temperature Drying)
• Pasta di Gragnano IGP
• 100% Italian Grain (100% Grano Italiano) or Grain Type and Origin Specified
  

  (Transparency is important because the quality of durum wheat—especially in regards to protein content and type—is variable based on grain origin, type, cultivation quality, and time at harvest. The higher the protein content, the more rigid the pasta, the better it holds its shape during cooking, and the longer it stays al dente. As such, it is very difficult to overcook pasta with a protein content greater than 14%.)

See Fresh vs Dry Pasta to understand the differences between them and how to use each.

This page is intended as a general guide to pasta brand quality, based in part on the factors listed above, and is not a comprehensive list of all dry pasta producers—many excellent small-scale artisan pastifici can be found throughout Italy.