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Posted on 10/06/2025 7:18:10 AM PDT by SeekAndFind
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The U.S. just declared war on rigatoni. Washington plans to slap a 91.7% anti-dumping tariff on Italian pasta, on top of the existing 15%, after deciding that two major producers were selling it too cheaply. Rome and Brussels are now pleading for mercy, but starting in 2026, your penne could cost as much as a plane ticket to Naples.
Italy ships roughly $800 million of pasta to America each year, making the U.S. one of its hungriest customers. Confindustria has already trimmed growth forecasts, blaming tariffs and geopolitics for boiling over. The world’s most comforting food has become a front in the inflation wars.
Mama Mia!
That’s to bad for us. My son has a severe MTFR mutattion. He cannot process the folic acid added by law in the US in processed pasta, so we get Italian (good) and Mexican (cheap) for him. athe folic acid interferes with his ability to process folate from other sources, too.
Given this tidbit...
“..Italian media outlets are reporting...”
...I think folks might want to wait to see the details from the admin.
That said, judging by the freakout, Italy and the EU have gotten the message.
Good.
And I say that as a Barilla customer.
If I have to start making my own, I can do that.
Italy, make my day.
Take our jobs, PLEASE!
Apparently it requires a smarter idiot to make pasta with American wheat than an Italian American here.
Most American pasta is lousy. Ronzoni is edible so I spend the extra $.30 a pound for Barilla. Most Italian pasta is already more expensive than American made.
You likely already knew this because of your son’s history, but I just discovered that there are US flour producers who sell flour that isn’t enriched with folic acid.
They might want to start pushing the DIY pasta thing on YouTube.
Save our republic.
That’s what these tariffs are doing.
Big picture, pard.
LOL!! I think you made the funniest line of the day! Thanks!
Just an FYI, this is a Department of Commerce decision, not a Trump tariff.
There is a whole department that analyzes trade issues such as this and makes rulings on trade inequities, primarily at the behest of US companies that have reasons to complain.
The tariff rates are not arbitrary but go through multiple reviews and conferences (almost like trials) before the decisions are made.
I suspect that there will be deals made to manufacture some of these pasta brands here in the USA.
I read that the highest quality semolina wheat, the kind used for pasta, is grown on the high plaines of Kansas.
I’m sticking with American pasta.
I thought “dumping” involved lower than market prices. Italian pasta has never been cheaper than the other brands. Besides, Giorgia Meloni has been a good ally. We should cut her some slack.
Pasta makers are $30 on Amazon. I’m too lazy plus there’s too many carbs in pasta.
I love pasta, but I’m trying to find ways to eat fewer carbs. I have tried many alternatives to wheat pasta, but these are usually either rubbery or mushy. It seems there is no real alternative to pasta made from durum semolina wheat.
My favorite pasta brands are Montebello and Riscossa.
Italian "Tagliatelle alla Bolognese," ragù served over silken egg tagliatelle, a signature dish of Bologna, the food-loving capital city of Emilia-Romagna. This Italian rich, meaty tomato ragù is so closely associated with Bologna that any dish described as "Bolognese" is covered with it.
Barilla, the Italian family-owned food company, produces a couple hundred thousand *tons* of pasta annually in Iowa.
You know it’s al a shell game.
None of this is really going to make a dente.
Ultimately, the penne is mightier than the S-word (spaghetti).
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