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Basta pasta.

I'm David Brancaccio in Los Angeles.

Good morning to you.

Get set for Fetucini, Spaghetti, Cavatelli, Fusili, Farfala, and my personal favorite, Strazzapretti, made in Italy. They get a lot more expensive than made in America macaroni. The Italians have been selling overly cheap. It's called dumping. And now come tariffs that'll nearly double the price of made in Italy pasta.

Marketplaces Matt Levin reports.

Apparently, pasta from the old world really does taste different.

It's why Bennett Ferbony uses imported Italian pasta for his lasagna and spaghetti dishes.

He's the co-owner of Forbony's Italian specialties and delicatessen outside Madison, Wisconsin.

These Italian pastas act differently after they come out and they're soft and they're put in a dish.

They hold their texture.

They don't turn into a big glob.

Fiboni also sells uncooked Italian pastas for his customers to make it home.

He says he'd have to pass at least part of a 92% tariff onto customers.

I do worry that we'll lose people to buy stuff from, you know, the big grocery stores,

but I try not to lose any sleep over it.

The pasta tariffs come at a stressful time for U.S. Italian trade relations.

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