What makes a good quality pasta brand? When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.).  Are there any notable differences between these brands?

If I have a choice between different brands of the same pasta (spaghetti, penne, etc.), how should I determine which brand is appropriate for me?
The biggest indicator I've found of quality dried pasta is how rough it feels when you rub it between your fingers.  Compare Barilla and De Cecco spaghetti to see what I mean.  The best brands use copper dies when extruding their pasta and this lends a rougher texture that will hold sauce better than plastic or teflon extruded pastas.