Thursday was spaghetti night in Brooklyn. And for the most part in the late 50's and 60's the only acceptable brand of dried pasta was Ronzoni. Strangely my mother also only bought Muller's egg noodles for pot roast and the like.
Today, I use mostly DeCecco, though it is getting harder to find the shapes I like in Shop Rite and Stop & Shop (linguini fini and mezze rigatoni). For a while there was also a square spaghetti called "pasta alla chitarra" (#13) which was delicious. However, DeCecco has literally stopped making it.
When I want fresh pasta for lasagne, I go to Borgatti's on East 187th Street in the Bronx. The pasta is ethereal and their spinach lasagne sheets are perfect for traditional lasagne bolognese. I learned a long time ago to make fresh pasta by hand, cut it by hand etc... However, after one too many times of doing this for a crowd, I figure Borgatti's has been doing this for a long time and does it better than I ever could. The drive down and back is still less than the time, work and clean up involved.
For whole wheat pasta, I agree that the Bionaturae brand is one of the best and it is widely available in Whole Foods.